Ingredients
- 4 or 5 large Idaho potatoes
- pastry for 2-crust 9-inch pie
- 2 garlic cloves, crushed
- salt and pepper
- 1 cup chopped fresh parsley
- 1/2 cup heavy cream
- 1 egg yolk mixed with 1 tablespoon water
Directions
Peel potatoes and slice very thin. Place in a basin of cold water to prevent discoloration. Roll out half of the pastry; use to line a 9-inch deep pie plate. Arrange one quarter of the potato slices, well drained and dried on paper toweling, in the bottom of the pastry. Sprinkle with one quarter of the garlic, salt and pepper to taste and 1/4 cup parsley. Repeat until all potatoes, seasoning and parsely are used(3 more layers). Roll out remaining pastry and drape over top. Crimp edges attractively. Make a slash in the center. Carefully pour cream through this hole. Brush pastry with egg wash. Bake in a preheated 425 degree F. oven for 1 hour. Allow to sit for 10 to 15 minutes before slicing. Yield: 8 to 10 servings.
Microwave cooking: Reheat at ""medium-high"" setting for 5 to 7 minutes per slice.
Note: The chef states that this pie improves with age. You can bake it ahead and put it on the back of the stove to keep it warm. Or it could be frozen and reheated after the initial baking. It tastes just as good the second day as the first. It could be served as a starch at dinner, or as a main luncheon dish with a tossed salad
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Submitted 6/13/05.
Source: The Coupon Saver's Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
Italian Potato Pie