Potato-Parmesan Pie
By Mary-10
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
Details
Preparation
Step 1
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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