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Potato and Cottage Cheese Pie

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“From The Big Book of Breakfast, 2003, by Maryana Vollstedt. This can be made ahead and baked when needed, as the potatoes are pre-cooked. Potatoes should be still slightly firm, not soft, or they will not grate well. Prep time and cooking time do not include pre-cooking potatoes.”
READY IN:
1hr 10mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl, mix All ingredients except Cheddar cheese. Spread evenly in a 9-inch pie plate.
  3. Bake until lightly browned on top, about 45 minutes. Sprinkle Cheddar on top and bake until cheese is melted and pie is crispy around the edges, about 10 minutes longer.
  4. Let set for 45 minutes after removing from oven. Cut into wedges to serve.

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