All In Good Taste / March 2006
Potato Pie
2 cups shredded peeled potatoes (about 1 pound)
1 1⁄2 cup (6oz) shredded Cheddar cheese; divided
1 tsp salt, divided
4 Eggs; beaten
WITH
1 1⁄2 cup milk
1 cup chopped cooked ham
1⁄2 cup chopped onion
1⁄2 tsp pepper
Preheat oven to 350°. Lightly grease a 9” pie dish. Mix potatoes, 1/2 cup cheese and 1/2 teaspoon salt. Press into bottom and up sides of dish. Stir ham, onion, pepper, remaining cheese and remaining salt to eggs. Pour into crust (it will be very full). Bake 45 to 50 minutes. Let stand 5 minutes before serving. Serves 4-6.
Lemony Potatoes
2 pounds baking potatoes, peeled and cubed (1-inch pieces)
1 cup finely chopped onion
3 tablespoons butter
2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
Boil potatoes in enough water to cover for 3 minutes; drain well and set aside. Sauté chopped onion in melted butter in a large skillet over medium heat until tender. Add lemon zest, lemon juice, salt, and pepper, and stir well. Add potatoes, and stir gently to combine. Spoon potato mixture into a lightly greased 11x7x1/2-inch baking dish. Bake, uncovered, at 375° for 50 minutes or until potatoes are lightly browned, turning occasionally. Serves 6.
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