Cheesy Potato Spoon Bread
I made this for Mother's Day brunch yesterday and served it with a side salad. It was heavenly. I pulled the recipe from Vegetarian Times.I made it in a 13x9 baking pan and did a layer of mashed potatoes and then a layer of the cheese mixture and topped with a layer of mashed potatoes. I skipped the cayenne pepper and parsley because kids at our brunch would be eating it also and you know they won't touch anything with green flakes!
* 4 cups leftover mashed potatoes
* 1 cup all-purpose flour
* 3 Tbs. margarine
* 1/2 tsp. onion powder
* Salt to taste
* 1/2 tsp. ground white pepper
* 1/2 tsp. cayenne pepper, optional
* 4 large eggs, beaten, or 1 cup egg substitute
* 1/4 cup minced fresh parsley, optional
* 6 oz. Pepper Jack cheese, shredded
* 10 oz. fat-free cream cheese, softened
1. Preheat oven to 425°F. Generously butter 6 1-cup ramekins or 2-qt. soufflé dish or casserole.
2. If using cold mashed potatoes, warm in large nonstick skillet or saucepan over medium heat until very hot, stirring frequently to prevent scorching.
3. Meanwhile, bring 1 cup water to a boil. Put flour, margarine, onion powder, salt, pepper and cayenne pepper in mixing bowl, and pour boiling water over mixture. Using electric mixer on low, beat for 1 minute, and add very hot mashed potatoes. Beat again well. Add eggs, and beat again, until thoroughly combined. Set aside to cool slightly.
4. Mix parsley, shredded cheese and cream cheese in mixing bowl. Scoop 1/2 cup potato mixture into each ramekin, or put 4 cups into a prepared casserole. Make a well in center, and spoon in 2 heaping Tbs. of parsley-cheese filling. Cover filling with 4 Tbs. potato mixture. If using a casserole, top with remaining potato mixture. Place ramekins or casserole on baking sheet.
5. Bake 50 minutes. Let cool 15 minutes before serving. Garnish with sprigs of parsley, if desired.