Holiday Cooking: A Home Chef's Guide (Home Chef Guidebooks Book 5) by Perry P. Perkins

Author:Perry P. Perkins [Perkins, Perry P.]
Language: eng
Format: epub
Publisher: Elk Mountain Books
Published: 2018-11-15T18:30:00+00:00

Old Fashioned Russet Potato Pie

This is a favorite from my childhood, and my family’s Southern roots, it was always part of our Thanksgiving meal plan. If you’re mak ing this dish after a holiday, like maybe Easter, and you have some leftover baked ham, sprinkle 1/2 cup of finely chopped ham between each layer, and use some sharp or extra sharp cheddar to turn this yummy side dish into an amazing entree!

• 1 9″ pie crust

• 1 large garlic clove, peeled

• 2 Tbsp. chopped fresh thyme

• 1 cube of butter

• 2 Tbs. sea salt

• 1 Tbs. granulated garlic

• ½ C shredded asiago

¾ cup +2 Tbs. heavy cream 1 ¼ lbs. russet potatoes ¼ C chopped parsley

1 C heavy cream

1 Tbs. black pepper

½ C grated Gruyere

2 C chopped ham (opt.)

Position rack in center of oven and preheat to 350°F.

Peel and cut potatoes into 1/8-inch-thick rounds.

Combine cheeses and set aside.

Peel and slice potatoes as thinly as possible. Bring a pot of heavily

salted water to boil and blanch the potatoes for 5-6 minutes. Drain, and place potatoes an ice-water bath to stop cooking. Drain and spread on paper towels. Pat dry.

Arrange 1/3 of potato rounds, slightly overlapping, in concentric circles in the bottom of the pie crush; sprinkle generously with salt, pepper, and garlic, then 1/3 of the parsley and thyme, and ¼ cup of cheese blend.

Dot with teaspoons of butter, and pour ¼ cup cream over all.

Repeat layering 2 more times with remaining potato, thyme, salt, pepper, garlic, cheese, and cream. Pour remaining cream over all, and top with remaining cheese.

Bake gratin until golden on top and potatoes are very tender, 1 hour to 1 hour 10 minutes. If the pie crust becomes too brown, cover with edges with a ring of foil.

Let potato pie rest 10 minutes before serving.

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