Broccoli two cheese pie. Quiche, if you insist, but the crust is actually shredded Russett potatoes. I squeezed the moisture out of them and laid them out in a hot pan with sizzling butter and olive oil, baking a bit before adding the egg/cheeses/broccoli/tarragon/scallion mixture.
Wednesday, April 29, 2009
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3 comments:
That is very appetizing!
Glad you brought the potatoes back for a visit. I was just starting to miss them. Will we ever see them escalloped here, or will I have to take up the knife and do it myself?
I used to be a fool for yukon gold, but now I'm back with the russett. They make great mashed spuds, too. I think of scalloped, as we've always said, as a wintery dish, and a damned good one.
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