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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Crispy Potato Skillet Pie Recipe

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This recipe for Crispy Potato Skillet Pie is from Palmieri Family-Tree Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-2 ½ pounds small thin-skinned potatoes
6 cloves crushed garlic
Salt
¼ cup EVOO
3 tablespoons butter
½ small onion, finely chopped or very thinly sliced
3-4 sprigs rosemary
½ cup heavy cream
1 egg
1 cup (2 ounces) Parmigiano-Reggiano
⅛ teaspoon freshly grated nutmeg
White pepper or fine black pepper 
A handful of parsley 
Directions:
Directions:
place potatoes and crushed garlic in pot, cover with water by 2 inches, bring to a boil. Salt the water and cook to tender, 12 minutes or so.

Preheat oven to 400°F, rack at center.

Drain potatoes. 

Heat EVOO in a medium cast-iron skillet and melt butter into it over medium heat. Add onions and rosemary, stir 2 minutes. 


Whisk up cream and egg, half of the cheese and nutmeg and pepper.

Add potatoes to pan and crush with flat edges of spatula or a potato masher. Combine with onions and rosemary. Add cream mixture, combine gently and flatten, then top with remaining cheese and bake 15 to 18 minutes. Cool 10 to 15 minutes, turn upside down onto platter and top with parsley. Or, just serve from pan—equally tasty.
Number Of Servings:
Number Of Servings:
6

 

 

 

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