Since we have an abundance of potatoes in good 'ol "Boone", I keep looking for ways to make different foods. We've perfected potato soup, so it was time to move onto something new.
I found this recipe for Potato Pie. It was YUM YUM YUMMY
POTATO PIE
3 lb. potatoes, peeled & quartered
3/4 bar of butter
1/2 c. Parmesan cheese
1/2 c. half & half
2 eggs
1 sm. onion, chopped
Salt & pepper
1 c. Cheddar cheese (1/4 of a pound), grated
2 tbsp. Parmesan cheese
2 tbsp. bread crumbs
2 tbsp. butter, cut in pieces
Butter a glass pie dish. Put potatoes in water and bring to a boil, until potatoes are tender. Drain. Shake over heat until potatoes are dry. Mash potatoes and 3/4 a bar of butter. Add 1/2 cup (little less) of Parmesan cheese, half & half, eggs, salt, and pepper. Mash. Add onions. Spoon mixture in pie dish (1/2). Spread evenly. Cover with Cheddar cheese. Top with rest of potato mixture. Sprinkle 3 tablespoons of Parmesan cheese and bread crumbs and dot with butter. Bake at 350 degrees for 45 minutes.
Butter a glass pie dish. Put potatoes in water and bring to a boil, until potatoes are tender. Drain. Shake over heat until potatoes are dry. Mash potatoes and 3/4 a bar of butter. Add 1/2 cup (little less) of Parmesan cheese, half & half, eggs, salt, and pepper. Mash. Add onions. Spoon mixture in pie dish (1/2). Spread evenly. Cover with Cheddar cheese. Top with rest of potato mixture. Sprinkle 3 tablespoons of Parmesan cheese and bread crumbs and dot with butter. Bake at 350 degrees for 45 minutes.
I didn't have half and half, but I did have whipping cream... I gave it a shot and it was ooh so creamy. For bread crumbs I toasted 2 pieces of bread and crumbled it onto the top. Also, instead of Cheddar cheese, we used Monterrey Jack.
This recipe is a little bit of a luxury for us because we have to buy all the cheese, milk, bread and butter in another city. But next time we stock up, we'll definitely have some potato pie again!!!
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