Potatoe Pie


5 lbs potatoes 1/2 tsp salt 1 tbsp black pepper (more or less to taste) 1/2 c & 1/4 c butter or margarine 1/2 c sour cream 1/2 c milk 8 oz parmesean cheese 3 eggs 3/4 c bread crumbs (maybe a little more or less) 16 oz Peperoni (diced - can use slices & cut into eighths) 16 oz shreded mozzerella cheese

Nutritional information

No nutrition information available


1) Boil potatoes in jackets approx. 30 min (i.e., for mashed potatoes but leave a little firmer). 2) Peel potatoes & place back into pot. 3) Mix salt, pepper, butter, sour cream, milk & potatoes (like you would when making mashed but leave a little firm & lumpy). 4) Mix parmesean cheese & eggs into potato mixture. 5) Mix cut up pepperoni into potato mixture. 6) Greese 9x13 in. baking dish (bottom & sides) then sprinkle bread crumbs to cover both sides & bottom of pan. 7) Divide potato mixture in half & place 1/2 into greased/bread crumbed baking pan, press down to cover pan. 8) Place mozzerella over top. 9) Put 2nd 1/2 potato mixture on top. 10) Sprinkle top of potato mixture with bread crumbs until covered. 11) Dot top with butter. 12) Bake at 350 degrees for 1 hour, cover the first 1/2 hour with foil then remove cover for remainder. To serve: cut into squares. You can prepare this a day ahead of time & bake it the next day - - when prepared ahead, just refrigerate until ready to bake.