This Potato And Cheese Pie is the perfect comfort food. It’s easy to make, full of flavor, and sure to be a hit with your family.
Ingredients
- 3 eggs
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 c. half and half
- 3 c. potatoes, shredded coarse
- 1 c. Cheddar cheese, coarsely shredded
- 1/3 c. green onions
Baking Instructions
- Beat eggs, salt and pepper until well blended.
- Stir in half and half, potatoes and onions.
- Pour into well-greased 8-inch baking dish.
- Bake in a 400° oven for 35 to 40 minutes, or until knife inserted in center comes out clean and potatoes are tender. Cool on rack 5 minutes; cut into squares.
- Makes 4 large servings.
Calorie: 600
Total cooking time: 1 hour
Difficulty level: Easy
The Epic Saga of Potato and Cheese Pie
Hello there, fellow culinary enthusiasts! I see you’ve stumbled upon my humble corner of the internet. Today, we’ll be talking about an epic saga that unfolded in my kitchen. It involves our brave heroes – eggs, salt, pepper, potatoes, cheddar cheese, and green onions. Their mission? To become a mouth-watering potato and cheese pie.
The Gathering of Heroes
The first step of our saga was to round up our protagonists. I bravely ventured into the wilds of my fridge and emerged victorious with three eggs, 1 tsp. of salt, and a 1/4 tsp. of pepper. Then came the challenging part, the half and half. I’ll tell you, reaching into the depths of my fridge and grappling with the various jars and bottles reminded me of my high school wrestling days. But finally, I emerged with the half and half, 2 cups of it, to be exact.
My next quest was the potatoes. Three cups of them, shredded coarsely, like my sense of humor after a long day. Then came the cheddar cheese, coarsely shredded, just like my dignity when I accidentally grated my thumb. Lastly, I seized the green onions. One-third of a cup, enough to add a little zing to the pie and make my eyes water.
The Great Battle
Now came the real struggle. The eggs, salt and pepper were beaten until they were well blended. I have to say, there’s something oddly satisfying about beating eggs. It’s like they’re surrendering to your superior culinary strength. Or maybe it’s just me and my power trip.
After the eggs were tamed, I stirred in the half and half, potatoes, and onions. The mixture was then poured into a well-greased 8-inch baking dish. There’s nothing quite like the sound of a delicious mixture sloshing into a baking dish. It’s like the sweet symphony of impending deliciousness.
The Triumph
The pie was then sentenced to a 400° oven for 35 to 40 minutes. The wait was torturous, the smell wafting from the oven was enough to make me consider eating it raw. But I held my ground. After the longest 40 minutes of my life, I checked the pie with a knife. It came out clean and the potatoes were tender. Success!
The pie was then left to cool on a rack for all of 5 minutes. I’ll admit, I couldn’t wait any longer. I cut it into squares and served it up. The pie was the perfect blend of cheesy, potato-y goodness, and the green onions gave it a nice kick.
The Aftermath
In the end, the potato and cheese pie was a hit. It made 4 large servings, or in my case, 1 large serving and 3 very small ones. Hey, a chef’s got to sample his work, right?
So, that’s the tale of the potato and cheese pie. It’s a saga of struggle, triumph, and deliciousness. And the best part? You can experience it too. Just follow the steps, and you’ll have your own epic culinary saga unfold right in your kitchen. Just remember, mind the grater.
