Layered Potato Pie

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READY IN: 1hr 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs potatoes, peeled & thinly sliced
  • 12
    package 198gram puff pastry, thawed
  • 14
    cup butter, melted
  • salt & pepper (white pepper is best)
  • 1
    egg, beaten with
  • 1
    tablespoon cold water
  • 12
    cup whipping cream
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DIRECTIONS

  • Bring a lot pot of water to a boil and place the potatoes in the water.
  • Bring water back to a boil, reduce hear to medium-low& simmer for only 3 minutes.
  • Drain potatoes well and cool to where you can handle them.
  • Spread potatoes on clean tea towels to finish cooling and remove all moisture.
  • Roll out your puff pastry on a lightly floured surface to apprx 13" x 1/8" thick and place in a 9" pie plate, trim off the excess& save the cut off pastry.
  • Heat oven to 425F.
  • Arrange a layer of potatoes in the lined pie plate.
  • Drizzle with some melted butter, salt & pepper.
  • Repeat layers until all the potaoes,butter salt & pepper are in the pie.
  • Roll out the left over puff pastry to apprx 1/8" and cut ten 1/2" strips.
  • Brush the edges of the pie with the egg mixture.
  • Arrange strips lattice fashion over the potatoes pressing edges to seal.
  • Brush lattice with the egg mixture.
  • Place pie on a baking sheet and bake 15 minutes in the 425f oven until the pastry begins to brown.
  • Reduce heat to 350Fbake for 25 minutes or until the potatoes are almost tender.
  • Take the pie out of the oven and very carefully pour the whipping cream into the spaces between the lattice strips.
  • Return pie to the oven 350f for a further 35 minutes until the pastry is golden and the cream is bubbly.
  • Let stand 5 minutes.
  • cut in wedges and serve.
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