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  • 3 lbs. baking potatoes, peeled and cut into 1" chunks
  • 2 garlic cloves
  • 6 T. (3/4 stick) butter, cut into pieces
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup half and half
  • 2 eggs, beaten to blend
  • Salt and pepper
  • Cayenne pepper
  • 1/2 cup minced green onions
  • 1 cup grated sharp cheddar cheese
  • 3 T.. grated Parmesan cheese
  • 2 T. dry bread crumbs
  • 2 T (1/4 stick) butter, cut into pieces


  • Preheat oven to 350.
  • Butter 10" glass pie plate.
  • Mix potatoes and garlic in large pot.
  • Cover with cold water and bring to boil. Continue boiling until potatoes are tender, about 10 minutes.
  • Drain then return potatoes and garlic to pot. Shake over medium heat until potatoes are dry, about 2 minutes. Mash potatoes with garlic and 6 T. butter.
  • Add 1/2 cup Parmesan cheese, half and half and eggs and mash until fluffy.
  • Season with salt, pepper and cayenne.
  • Stir in green onions. spoon half of potato mixture into prepared pie plate, spreading evenly.
  • Cover with cheddar cheese, pressing lightly with back of spoon.
  • Top with remaining potato mixture, spreading evenly.
  • Sprinkle with 3 T. Parmesan and bread crumbs. Dot with 2 T. butter.
  • Bake until golden brown and crusty, about 45 minutes.
  • Baked in a glass pie plate – should have added little more half and half and butter- it is a keeper.

Categories: Dairy  Main Dish  Potato  Savory Pie 
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