Potato Pudding

Prep Time: 15 mins | Cook Time: 58 mins | Course: Dinner | Serves: 6 

Potato and onion bake into a potato pie with a hash brown-like crisped top that is served with sour cream and green onions. Inspired by Sonnie Imes in the compilation book Tastes of California Wine Country submitted by the Frampton House in Healdburg

1 large onion, diced

2 cups russet potatoes, diced

2 eggs

½ cup flour

½ tsp baking powder

1 stick butter, cut into bits

¼ tsp salt

Sour cream, for serving

Green onions, for serving

Preheat oven to 375*. Place diced raw onion and potato in a food processor and blend to a fine texture. Add in eggs, flour and baking powder. Pour into a 9” buttered pie plate. Top with butter bits and sprinkle with salt. Bake for 50 minutes; place under broiler and broil 5-8 minutes or until browned and crisped. Slice into 6 portions and serve with sour cream and green onions.