Country-Style Herbed Potato Pie |
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Prep Time: 120 Minutes Cook Time: 40 Minutes |
Ready In: 160 Minutes Servings: 8 |
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Beatrice Ojakangas Ingredients:
lemon pastry dough (lemon pastry) |
2 tablespoons chopped fresh chives |
2 tablespoons chopped fresh chervil |
2 tablespoons chopped fresh basil |
2 tablespoons chopped fresh parsley |
2 lbs baking potatoes, peeled and sliced 1/8 inch thick |
1 cup shredded emmenthaler cheese or 1 cup swiss cheese |
6 ounces cooked ham, cut into 1/2 x 4 inch slices |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
2 tablespoons butter, cut into 1/2 inch pieces |
1 egg, beaten with 1 teaspoon water, for glaze |
2 egg yolks |
1/2 cup heavy cream |
Directions:
1. Roll out half the pastry and fit it into a 9-inch pie pan.
2. Preheat oven to 425°.
3. In a small bowl, combine the herbs; set aside.
4. Layer 1/3 of the potatoes in the pie shell, sprinkle with 1/3 each of the herbs, cheese, and ham.
5. Sprinkle each layer lightly with salt and pepper; repeat layering.
6. Dot the top with butter.
7. Roll out the remaining pastry to fit the top; moisten the edges with the egg glaze and seal.
8. Cut a 1/2 inch round hole in the center of the pastry to make a vent, insert a small metal funnel, then brush the crust with the egg glaze.
9. Bake for 20-30 minutes, until the potatoes are tender.
10. Beat the egg yolks and cream; pour the mixture into the funnel in the pastry.
11. Remove the funnel and shift the pan to distribute the cream; bake 10 minutes longer.
12. Cool at least 10 minutes before slicing.
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