Greenbrier's Potatoes Recipe

5 1 2
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Greenbrier's Potatoes Recipe

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5 1 2
MAKES:
12-16 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min.

Ingredients

  • 5 pounds potatoes, peeled and sliced
  • 2 cups whipping cream
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 eggs, lightly beaten
  • 3-1/2 cups shredded Parmesan cheese, divided

Directions

Rinse potatoes with cold water; place in a large saucepan. Add the cream, garlic, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are crisp-tender.
Remove from the heat; stir in eggs and 2-3/4 cups of cheese. Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 400° for 25-30 minutes or until potatoes are tender. Yield: 12-16 servings.
Originally published as Greenbrier's Potatoes in Taste of Home August/September 2001, p51

Nutritional Facts

1/2 cup: 286 calories, 18g fat (10g saturated fat), 133mg cholesterol, 408mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 11g protein.

  • 5 pounds potatoes, peeled and sliced
  • 2 cups whipping cream
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 eggs, lightly beaten
  • 3-1/2 cups shredded Parmesan cheese, divided
  1. Rinse potatoes with cold water; place in a large saucepan. Add the cream, garlic, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are crisp-tender.
  2. Remove from the heat; stir in eggs and 2-3/4 cups of cheese. Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 400° for 25-30 minutes or until potatoes are tender. Yield: 12-16 servings.
Originally published as Greenbrier's Potatoes in Taste of Home August/September 2001, p51

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4shortbusycooks User ID: 6976659 106238
Reviewed Nov. 2, 2014

"These potatoes take a little time but the taste is DEFINITELY worth the extra effort!! I use 3 lrg eggs instead of 6 for a creamier texture, but if you prefer a firm, quiche-like texture you'll want to use 6. An absolute family favorite potato dish; my kids request it often, especially for birthday or other "special" dinners!!!"

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