Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cheesy Potato Pot Pie Recipe
    Lost? Site Map

    Cheesy Potato Pot Pie

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    LizzyGirl09's Note:

    This is a great comfort food for vegetarians. You can make your own pie crust if you have the time. I got the general recipe from foodreference.com, but tweaked it quite a bit to suit our tastes. Feel free to use any kinds of vegetables or seasonings you prefer.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350 degrees F.
    2. 2
      Melt the butter in a deep, wide sautee pan over medium-low heat.
    3. 3
      Add the onions,garlic and vegetables, and cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
    4. 4
      Stir in the potatoes and enough milk to almost cover the potatoes.
    5. 5
      Bring to a boil over high heat.
    6. 6
      Reduce the heat to medium and simmer, stirring occasionally, until the potatoes are tender, about 10 minutes.
    7. 7
      Partially mash the potatoes with a potato masher in the pan.
    8. 8
      Stir in the parmesan-romano cheese, thyme, mustard, salt, and pepper.
    9. 9
      Remove from the heat to cool slightly.
    10. 10
      Meanwhile, lay 1/2 cup Cheddar over the bottom of the prepared crust.
    11. 11
      Stir the egg yolks into the potato mixture.
    12. 12
      Beat the egg whites with clean dry beaters
    13. 13
      in a medium bowl until almost-stiff peaks form when the beaters are lifted.
    14. 14
      Gently fold the whites into the potato mixture, then scrape the filling over the Cheddar in the crust. Sprinkle the paprika and other 1/2 cup Cheddar over the filling.
    15. 15
      Bake until puffed and golden, about 20-30 minutes. Let cool before serving.

    Ratings & Reviews:

    • on April 27, 2009

      45

    • on January 02, 2008

      45

      I baked a regular pillsbury crust for this (which did leave me some extra filling which I cooked in little ramekins). I did not use the butter but instead used a little spray of olive oil. My corn and broccoli were frozen but everything else was fresh. This produced a comforting pot pie on a very cold night. We found it a tad bland but some salt and pepper on top enhanced that. I loved the addition of the eggs in this. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Cheesy Potato Pot Pie

    Serving Size: 1 (262 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 466.6
     
    Calories from Fat 221
    47%
    Total Fat 24.6 g
    37%
    Saturated Fat 12.7 g
    63%
    Cholesterol 119.4 mg
    39%
    Sodium 881.0 mg
    36%
    Total Carbohydrate 45.9 g
    15%
    Dietary Fiber 3.8 g
    15%
    Sugars 3.8 g
    15%
    Protein 17.1 g
    34%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites