Post by MarieAlice on Apr 30, 2003 2:56:19 GMT -6
Scalloped Potato Pie
Double crust pie pastry
5 medium potatoes
1/3 cup butter
1/2 cup thin sliced green onions
1 tsp salt
1/2 tsp pepper
1/4 tsp dry mustard
3 TBS flour
1 1/2 cup half and half or milk
1 cup shredded sharp cheddar cheese
Heat oven to 375*f. Peel potatoes. Thinly slice to make 4 cups. Cover with water. Melt butter and saute onions. Stir in salt and pepper, dry mustard, flour until blended. Stir in half and half or milk. Stir constantly over medium heat until thickened. Stir and boil one minute and then remove from heat. Line a 9" pie tin with pastry. Drain potatoes. Pat dry. Using 1/3 each ingredient, layer potatoes, cheese and sauce in crust. Repeat layers twice. Cover with top crust. Flute edge and vent top. Glaze with a beaten egg yolk. Cover edge with foil, bake 25 minutes. Remove foil and bake 30 to 35 minutes longer. Serves 8.
Double crust pie pastry
5 medium potatoes
1/3 cup butter
1/2 cup thin sliced green onions
1 tsp salt
1/2 tsp pepper
1/4 tsp dry mustard
3 TBS flour
1 1/2 cup half and half or milk
1 cup shredded sharp cheddar cheese
Heat oven to 375*f. Peel potatoes. Thinly slice to make 4 cups. Cover with water. Melt butter and saute onions. Stir in salt and pepper, dry mustard, flour until blended. Stir in half and half or milk. Stir constantly over medium heat until thickened. Stir and boil one minute and then remove from heat. Line a 9" pie tin with pastry. Drain potatoes. Pat dry. Using 1/3 each ingredient, layer potatoes, cheese and sauce in crust. Repeat layers twice. Cover with top crust. Flute edge and vent top. Glaze with a beaten egg yolk. Cover edge with foil, bake 25 minutes. Remove foil and bake 30 to 35 minutes longer. Serves 8.