This dish was born out of an excess of cornbread that was threatening to spoil, as well as a massive delivery of little fingerling spuds. A few months back I’d come across the wonderful novelty (at least to me) of sorghum — specifically, sorghum flour and sorghum syrup. Intrigued with it’s almost smoky molasses-like sweetness, I began using the syrup on pancakes and the flour in cakes and muffins, and then cornbread. The cornbread turned out wonderfully well, but was so dense and rich that we could only eat little chunks at a time. As a massive hunk set on our counter flirting with mold, I finally broke it into pieces and mixed it with butter and pressed it into a springform pan for a crust. I sliced up my potatoes medium-thick, sautéed them briefly in (more) butter, then layered them into the pan. Topped with a mix of raw heavy cream, 1 egg, and salt and into the oven at 375F for about 45 minutes. Addictive, rich, buttery and perfect for dinner with a side salad!
Happy Fiesta Friday to all partiers and thank you once again to Angie over at the Novice Gardener for creating this fantastic weekly even that I look forward to each week, and to our co-hosts this week.