It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. Every Friday, I share a recipe that I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author’s favorite. It could be a cookie or a baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is POTATO CHEESE PIE from Karen’s Kitchen!!

Oh, man! I’d forgotten I had this recipe, and I’m sure my husband will say I’ve never made it in our 46 years of marriage. He might be right. However, that said, I HAVE made this before, and it was delicious, which is why I saved it. Duh! I no longer have to feed a large family at home, but I’m pulling this one out when I get the chance. It’s reminiscent of Twice-Baked Potatoes, which everyone loves, and much easier to throw together.

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 778 recipes and counting with this posting. I hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. You can even look up past recipes by type in the right-hand column menu. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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POTATO CHEESE PIE
(Recipe From Karen’s Kitchen)

3 lbs. potatoes, peeled and cut into 1-inch chunks
6 T. butter, cut into pieces
2 minced garlic cloves
1/2 cup grated Parmesan cheese
1/2 cup Half and Half
2 eggs, beaten
salt and pepper
cayenne pepper (optional if you don’t like the heat)
1/2 cup. minced green onions
1 cup grated cheddar cheese
3 T. grated Parmesan
2 T. dry breadcrumbs
2 T. butter, cut into pieces

Preheat oven to 350 degrees. Butter a 10-inch glass pie plate.

Combine potatoes in a large pot. Cover with cold water and bring to a boil. Continue boiling until tender. Drain the water and then return the potatoes and garlic to the pot. Shake over medium heat until potatoes are dry, about 2 minutes.

Mash potatoes with garlic and 6 T. butter. Add 1/2 cup of Parmesan, Half and Half, and eggs, and mash until fluffy.

Season with salt, pepper, and cayenne (to taste). Stir in green onions.

Spoon half of the potato mixture into the prepared pie plate, spreading evenly. Cover with cheddar cheese, pressing lightly with the back of a spoon. Top with the remaining potato mixture, spreading evenly. Sprinkle with 3 T. Parmesan and the breadcrumbs. Dot with 2 T. butter.

Bake until golden brown and crusty, about 45 minutes.

Happy Eating!