Ingredients
3 tablespoons vegetable oil
3 cups shredded raw potatoes
1 cup grated swiss cheese or 1 cup cheddar cheese
1 chopped onion
1 cup evaporated milk
2 eggs
1 tablespoon parsley
Method
Sources
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Recipe1M+
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Stainless press for hard cheeses — cheddar, gouda, manchego
Mesophilic cultures for aged cheese production
Humidity-controlled cheese storage — keep artisan cheese perfect
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Stainless press for hard cheeses — cheddar, gouda, manchego
Mesophilic cultures for aged cheese production
Humidity-controlled cheese storage — keep artisan cheese perfect
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
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preheat over to 425f. in 9 inch pie pan mix together vegetable oil and shredded potato. press evenly into pie crust shape. bake 420 for 15 mins until just beginning to brown. remove from oven. filling:. place cheese, diced meat and onion on top of potato crust. beat together milk, eggs and seasonings. pour onto other ingredients. sprinkle with 1 tablespoon parsley flakes. return to oven and bake at 425 for 30 minutes allow to cool for 5 mins before cutting.