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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