Adapted from Moosewood Simple Suppers
My notes: This is a great vegetarian dish that got a thumbs up from my kids. I think that you could subbed other veggies nicely in this dish if you wanted to mix it up. I cut the oil and butter in half and slightly lessened the cheese. I also subbed Yukon Gold potatoes instead of regular potatoes and regular onion instead of green onion (that is what I had in my fridge). I doubled the recipe below in a 14" cast iron pan and it cooked beautifully. I'm looking forward to leftovers this week.
This original recipe serves 4 but I have found that their servings are huge so I changed it to 6. Moosewood recommended subbing cheddar cheese and fresh dill if your grocer doesn't stock dilled havarti cheese.
1 1/2 cups shredded sweet potato
1 1/2 cups shredded yukon gold potato
1/2 Cup chopped onion
2 eggs, beaten
2 Tablespoons flour
1/2 teaspoon each salt and fresh ground pepper
1 Cup shredded havarti cheese
1/2 Tablespoon butter
1/2 Tablespoon olive oil
Preheat oven to 375 degrees.
Heat a 10-12" cast iron pan over med-high heat with the butter and oil. Mix together the potatoes, onion, eggs, flour, spices, and half of the havarti cheese. (I found that using my hands for this worked much better than anything else).
Spoon potato mixture into the cast iron pan, patting it down. Let cook for 10 minutes. DO NOT STIR! Gratin will get nice and crispy on the bottom.
Put pan in the preheated oven for 15 minutes until the potatoes are golden brown on top. Sprinkle on the remaining cheese and let bake for another 5 minutes until cheese is melted.
As for the "That Cheesy Potato Pie Thing" - that is what my kids will call it because they won't remember the name. They will ask for this again.