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🍳 Instructions:
1. Preheat & Prepare Pan:
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Preheat oven to 400°F (200°C).
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Line a baking tray or round tart/pie pan with parchment paper.
2. Slice & Season Potatoes:
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Wash and thinly slice potatoes (~⅛ inch or 2–3 mm thick) — use a mandoline if available.
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Toss slices in olive oil or butter, salt, pepper, and your choice of seasonings.
3. Arrange the Sunflower:
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Start from the outer edge of your pan.
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Overlap potato slices slightly in concentric circles, creating a sunflower pattern.
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Leave the center empty for now.
4. Make the Center Filling:
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Mix shredded cheese, ricotta/cream cheese, and egg in a bowl until combined.
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Add herbs or sautéed veggies if using.
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Spoon the mixture into the center of the potato “sunflower.”
5. Bake:
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Cover loosely with foil and bake for 25 minutes.
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Remove foil and bake another 15–20 minutes until the potatoes are golden and crisp, and the center is set and bubbling.
6. Garnish & Serve:
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Let cool slightly.
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Garnish with fresh herbs or a light drizzle of garlic butter.
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Serve warm — great for slicing into wedges or pulling apart!
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