Ingredients

For Crust:

Preheat oven to 425°

2 medium potatoes steamed and cooled

Salt and pepper

For Filling:

¾ C. chopped onion, sautéed in butter until soft, not browned

6 large eggs

2/3 C. whipping cream

1 C. whole milk

8 oz. Fontina cheese

4 oz. Cream cheese cut into small cubes

2 T. fresh dill

3-4 oz. Smoked salmon

Preparation

For the crust: Shred potatoes and add salt and pepper to taste. Take pie plate and butter liberally. Press shredded potatoes into pie plate and bake in a 425° oven for about 20 minutes, until potatoes are crisp on the bottom. For Filling: Turn oven down to350° Whisk eggs, whipping cream, whole milk, fontina cheese, and dill until well combined. Add sautéed onion, mix well and then add smoked salmon and mix well. Pour into prepared potato crust, dot with cream cheese and bake for approximately 50-60 minutes in a 350° until knife inserted in middle comes out clean.

Serve warm or at room temperature.