Admittedly, I’m a big fan of a savory pie for dinner. The “Sausage and Provolone Potato Pie,” from the October/November 2019 issue of Fine Cooking, is simple to execute in a springform pan.

First, you make the creamiest mashed potatoes, with butter, cream, eggs, and Parmesan. The springform pan gets coated in butter and panko crumbs, then layered with those potatoes, the cooked sausage, and the grated provolone. This bakes for 45 minutes in a 400-degree oven.

That cheesy provolone is gooey, stringy, and great. The crunchy crumbs help make this a fortifying meal. Serve it with a green salad and you’re all set.

Next time I’ll post this month’s secret cake. Stay tuned.