There’s no doubt about it – we love our potatoes around this house. Be they twice baked, mashed, hashed, or in chip form, potatoes are a definite staple around here. So of course when we heard there was such a thing as potato pie, we were on board.
With two kinds of cheeses, and the classic combo of garlic and rosemary, what’s not to love about this dish? Add in some savory caramelized onions, and bake for a few minutes to get that nice golden brown crispy top, and you’ve got yourself a side dish no one will forget. This is sure to be a hit at the next potluck or party!
Garlic Rosemary Potato Pie
45 min to prepare serves 6-8
- 3 russet potatoes, washed, peeled, and cubed
- 2 teaspoons olive oil
- 3 tablespoons butter
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 teaspoons dried rosemary
- Salt & pepper to taste
- 1 yellow onion, diced
- 2 cups cheddar cheese
- 1/2 cup parmesan cheese
- Preheat oven to 400.
- Place potato cubes in a large pot of cold water, cover, and bring to a boil. Continue to boil potatoes until they are tender, about 20 minutes. Drain, and let dry in the colander.
- While potatoes are drying, heat olive oil in a cast iron skillet until shimmering. (A regular skillet works too, you’ll need to transfer to a baking dish for the final step.)
- Add onion to the pan, and stir to coat. Spread onion over pan evenly, stirring occasionally until well cooked and brown, about 10-12 minutes. Remove from heat, set aside.
- In the large potato pot, add heavy cream, butter, salt, and pepper. Heat on medium high until butter is melted. Add in the potatoes, and roughly mash with a fork or potato masher. You’ll want these potatoes to be chunky, so don’t over mash.
- Stir in garlic and rosemary until combined. Fold in cheeses and caramelized onions. If using an iron skillet, pour the cheesy potato mix back into the skillet, otherwise transfer to a greased baking dish and bake for 10-12 minutes, until cheese is bubbling and the top is slightly golden brown.
- Serve up hot!