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Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

This has been a favorite of mine since I was about 14 when I first made it. Experiment with different cheeses like gruyere; and I would suggest sprinkling seasoning between the layers for more flavor. Sauteing the potatoes and the onions with some chopped garlic adds a nice touch also.

Ingredients Nutrition

Directions

  1. For pastry, put 1/4 cup of the flour, shortening or lard and 3 tablespoons ice water into bowl.
  2. Beat until mixture is smooth.
  3. Add remaining flour.
  4. Mix until mixture resembles coarse meal, but holds together when pressed into a ball.
  5. Add water if necessary.
  6. Divide into two parts.
  7. Grease a 9-inch pie pan.
  8. Roll out one part of dough to fit the pan. Set aside.
  9. For filling, melt 2 tablespoons butter in each of two skillets.
  10. Add onion slices to one and potato slices to the other.
  11. Saute each vegetable for 8 to 10 minutes or until onions are soft and potatoes are tender crisp.
  12. Spread half the cheese into bottom of the pastry lined pan.
  13. Top with half the onions and half the potatoes. Sprinkle with pepper and seasoning salt.
  14. Repeat layering.
  15. Roll out top crust. Arrange over filling.
  16. Seal edges. Brush with egg-milk mixture. Pierce vent holes.
  17. Bake at 350 F until golden, about 30 minutes.