Mashed Potato Shallot Crumble



6 Yukon gold potatoes (about 2 lb)
12 large shallots
1 tbsp extra-virgin olive oil
2 tbsp chopped fresh parsley
1/4 cup cornmeal
1-1/2 cups fresh bread crumbs
1/4 cup butter, melted
1 tsp each chopped fresh thyme and rosemary
2 garlic cloves, chopped

1. Peel potatoes; cut into chunks. In saucepan of boiling salted water, cover and cook potatoes until tender, about 20 minutes. Drain and mash.
2. Meanwhile, cut shallots lengthwise into quarters. In large nonstick skillet, heat oil over medium heat; fry shallots until almost tender, about 10 minutes. Stir in parsley; let cool.
3. Grease 9-inch springform pan; sprinkle pan with cornmeal. Gently pack mashed potatoes over bottom and halfway up side of pan; spoon shallot mixture evenly into centre. (Make-ahead: Cover and refrigerate for up to 24 hours.)
4. In bowl, toss together bread crumbs, butter, thyme and rosemary until moistened; sprinkle over shallot mixture. Bake in 350°F oven until golden, about 1 hour. Let stand for 5 minutes before removing side of pan. Cut into wedges.

serves 8

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