February 15, 2010

Cheesy Potato Pie

I don't pretend to be an excellent cook, but what I cook is edible...at least, I hope it is.  My family hasn't told me otherwise, so I assume that what I cook is edible and tastes good.

I love all-in-one meals - throw everything in one pan, or pot, cook until done, and serve.  I'm into simple, hearty, meals that are easy to make, and don't mess up the kitchen too much, but taste good, of course.  

Here's one of my favorite recipes....

~*Cheesy Potato Pie*~

Serves 4 - {I always double this recipe - apparently, we eat more than 4 average folks...plus leftovers are always good}

1 Tbs. butter
1 medium onion, finely chopped
3 large potatoes
1/2 tsp. salt
1/4 tsp. pepper
1 cup grated cheese {I usually use pepper jack, but the cook book recommends Swiss}
1 cup milk
2 eggs
1 tsp. mustard
1/4 tsp. salt
2 Tbs. chopped fresh parsley {we never have parsley, so I usually substitute spinach - tastes great!}
dash Tabasco sauce
Bacon or mushrooms would also be a nice addition to this delectable dish.

Preheat oven to 375 degrees.  Heavily butter a deep 9-inch pie pan.  In a small skillet, melt butter.  Add onions and cook over medium heat until translucent.  Remove from heat.  Peel and quarter potatoes.  Place potatoes in food processor in batches.  Process until finely grated.  {Oh, you beautiful food processor, how I love you!}  In a medium bowl, combine potatoes, onions, salt, and pepper.  Stir to mix.  Spoon into pie pan and press potatoes over bottom and sides of the pan to form a shell.  Sprinkle cheese over potatoes.  In a medium bowl, beat together milk, eggs, mustard, salt, parsley, and Tabasco.  Pour into shell.  Bake for 40 to 45 minutes or until set and golden brown.

Note: Potatoes have to be finely grated or they will not be completely tender when the pie is done.
Recipe from Mom's Updated Recipe Box: 250 Family Favorites Made Quick and Healthy by Donna L. Weihofen, R.D.

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