Potato Torte

This looks quite impressive and easy to make. I sliced the potatoes using a mandolin, I think it will also work quite well if you slice them in a food processor.

Ingredients
1 Tb extra vrigin olive oil
1 medium sweet onion, chopped
1 scallion, sliced
1 tsp herbes de provence
1 tsp zaatar (you can use oregano or marjoram if you don't have zaatar)
1 tsp kosher salt
freshly ground black pepper
1 pound sweet potato, peeled and sliced (1/8 inch thickness)
1 pound golden potato, peeled and sliced (1/8 inch thickness)
3 cloved of garlic minced

Method

• Position oven rack at the lowest level and pre-heat oven to 450F.
• Coat a deep-dish pie pan or a casserole pan with non-stick spray, cover in aluminum foil and spray the foil too.
• Heat oil in skillet, and saute onion, scallion, until softened. Add garlic, herbes de provence, 1/4 tsp salt, some freshly ground black pepper and zaatar and saute for 1 more minute.
• Layer half sweet potato slices overlapping, sprinkle with salt and pepper. Top with 1/3 of onion mix, and a layer of potato slices overlapping, sprinkle with salt an pepper. Top with 1/3 of onion mix. Repeat until you use all potato, sweet potato and onion mix.
• Press down on the pie, cover tightly with a sprayed piece of aluminum foil.
  Bake for 45 minutes. Remove the cover, invert on a serving plate and serve. Or, you can let it cool, refrigerate and use it the next day, bring it to room temperature though or reheat covered in oven at 350F.