Potato-Parmesan Pie

Potato-Parmesan Pie
Potato-Parmesan Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    pouund peeled Yukon Gold potatoes

  • cold water

  • 1

    tablesoon plain dried bread crumbs

  • 2

    teaspoon olive oil

  • 1

    chopped small onion

  • 2

    teaspoon chopped garlic

  • 1/3

    cup cooking liquid from potatoes

  • 1/4

    cup grated parmesan

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon pepper

  • 1/2

    cup shredded low fat Cheddar,

  • 2

    beaten egg whites

  • 1

    tablespoon olive oil

  • 1

    teaspoon chopped fresh rosemary

  • 1

    tablespoon grated Parmesan

Directions

Bring potatoes, cut into 1 1/2 inch chunks and enough cold water to cover by 1 inch to boil in medium saucepan. Reduce heat and simmer until potatoes are fork tender. 15 to 20 minutes. Meanwhile sray bottom and side of 9 inch spring form pan with nonstick spray, dust with breadcrumbs. Heat olive oil in nonstick skillet over med. low heat. Add onion and garlic, cook stirring until onion is golden, 8 min. Drain potatoes reserving 1/2 cooking liquid . Return potatoes to saucepan. Add cooking liquid, 1/4 cup Parmesian, salt and pepper. Mash with potato masher or large spoon. Cool 5 minutes. Stir in cheddar, eggs, olive oil and rosemary. Spread potato mixture evenly in springform pan; cool completely. Cover mixture directly with plastic wrap and chill up to 1 day. To serve, uncover and sprinkle with 1 tablespoon parmesan. Let stand at room temp. 1 hour. Preheat oven to 350 degrees. Bake until heated through and top is golden, 50 minutes. Cool in pan 5 min. Remove sides of pan and cut into wedges.

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