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Potato Parmesan Pie Recipe

   
 

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     Potato Parmesan Pie

Category   Breakfast - Brunch
Sub Category   None
Servings   8
Preptime   30 minutes

Ingredients
2 lbs. peeled Yukon Gold potatoes, cut into 1 1/2 inch chunks
1 Tbsp. plain bread crumbs
2 tsp. olive oil
1 chopped small onion
2 tsp. chopped garlic
1/4 cup grated Parmesan cheese - 1 Tbsp
1/2 tsp. salt
1/4 tsp. pepper
1/3 cup shredded cheddar cheese
 
2 beaten large egg whites
1 Tbsp. olive oil
1 tsp. chopped fresh rosemary

Instructions
Bring potatoes in water (enough to cover by 1 inch) to boil in medium saucepan. Reduce heat and simmer until potatoes are fork tender, 15-20 minutes.
Meanwhile, spray bottom and sides of a 9 inch springform pan with non-stick spray; dust with bread crumbs. Heat 2 tsp. oil in skillet over medium-low heat. Add onion and garlic; cook, stirring until onion is golden. (8 minutes). Drain potatoes, reserving 1/3 cup cooking liquid. Return potatoes to saucepan. Add cooking liquid, parmesan cheese, salt and pepper; mash with potato masher or large spoon. Cool 5 minutes.
Stir in cheddar cheese, egg whites, 1 Tbsp, olive oil, and rosemary. Spread mixture in pan; cool completely. Cover mixture directly with plastic wrap and chill up to 1 day. To serve, uncover and sprinkle with 1 Tbsp. Parmesan. Let stand at room temperature 1 hour. Bake at 350 for 50 minutes. Remove sides of pan. Cut into 8 wedges.
4 Weight Watchers Plus points per serving


Originally Submitted
1/28/2012





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