Country-Style Herbed Potato Pie
- Ready In:
- 2hrs 40mins
- Ingredients:
- 14
- Serves:
-
6-8
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
- Roll out half the pastry and fit it into a 9-inch pie pan.
- Preheat oven to 425°.
- In a small bowl, combine the herbs; set aside.
- Layer 1/3 of the potatoes in the pie shell, sprinkle with 1/3 each of the herbs, cheese, and ham.
- Sprinkle each layer lightly with salt and pepper; repeat layering.
- Dot the top with butter.
- Roll out the remaining pastry to fit the top; moisten the edges with the egg glaze and seal.
- 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.
- Bake for 20-30 minutes, until the potatoes are tender.
- Beat the egg yolks and cream; pour the mixture into the funnel in the pastry.
- Remove the funnel and shift the pan to distribute the cream; bake 10 minutes longer.
- Cool at least 10 minutes before slicing.
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