Potato Parmesan Pie

Another Iron Turkey 2011 recipe, actually comes from weight watchers, only 4 points a serving, but you’d never know it. So good.

Ingredients

- 2 lbs Yukon Gold potatoes

- 1 Tbsp plain dried bread crumbs

- 1 Tbsp plus 2 tsp olive oil

- 1 chopped small onion

- 2 tsp chopped garlic

- 1/4 cup shredded Parmesan cheese plus 1 Tbsp

- 1/2 tsp salt

- 1/4 tsp pepper

- 1/2 cup shredded cheddar cheese

- 2 beaten large egg whites

- 1 tsp chopped fresh rosemary

Directions

1. Peel and cube potatoes. Cover with water and cook until fork tender. About 20 minutes. Drain potatoes reserving 1/3 cup of the cooking liquid.

2. Spray spring form pan and dust with breadcrumbs.

3. In skillet heat 2 tsps olive oil and sauté chopped onion and garlic until golden. About 8 minutes.

4. To the potatoes, add reserved cooking liquid, 1/4 cup Parmesan cheese, salt and pepper. Mash well.

5. Cool 5 minutes and stir in onion/garlic mixture, cheddar cheese, egg whites, 1 Tbsp olive oil, and rosemary.

6 Spread in spring form, Sprinkle with 1 Tbsp Parmesan cheese.

4. Bake at 350 for 50 minutes, top with be golden.

5. Cool in pan 5 minutes, and cut in 8 wedges.

Tips from a Kitchen of Reality

- We did not use a whole onion, we thought that would be a bit too much.

- This can be made and refrigerated up to a day ahead of time then baked after letting stand at room temp for one hour.