Scalloped Potato Pie

For the holidays this year I wanted to serve a side dish that I could make ahead of time and that would look a little different on the plate – not the usual slippery casserole or dollop of mash. I wanted a potato dish that would hold its shape well but still produce a powerfully tasty punch. I got everything I wanted for Christmas with this Scalloped Potato Pie.

Before serving this for the Big Meal, I decided to do a test run. I made the pie, then took slices of it to my three neighbors, who also happen to be my friends and Official Tasters of new dishes. The rave reviews started pouring in from each family, and one even called to say that her eldest was upset because he didn’t get a piece due to his siblings eating it all before he came home! (I promptly gave him his own half-pie.) This dish takes a bit longer than my usual 30-minute tolerance, but it is well worth the effort… so sit back, eat a slice, and enjoy the applause!

Scalloped Potato Pie
Courtesy of Marie from The English Kitchen

Ingredients
* 2 pie crusts (I cheat & use Pillsbury)
* 5 medium potatoes (I used Yukon Golds)
* 1/3 cup butter
* 1/2 cup thinly sliced green onions (about 3 stalks)
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1/4 teaspoon dried mustard
* 3 tablespoons flour (I used Wondra)
* 1-1/2 cups half & half
* 1 cup shredded sharp cheddar cheese
* Garlic powder (not in the original recipe)

Directions
1. Heat oven to 375 degrees.
2. Peel potatoes and thinly slice them (about 1/4 inch thick) to make 4 cups, then put in a bowl and cover with water.

3. In a saute pan over Med-Hi heat, melt butter and saute the green onions. Stir in salt, pepper, dry mustard, a pinch of garlic powder and flour until well blended.

4. Stir in half and half and cook, stirring constantly over Med-Hi heat until thickened, then remove from heat.

5. Line a 9 inch pie dish with one pastry crust.
6. Drain potatoes and PAT DRY (don’t skip this step!). I used a clean dishtowel for this, but paper towels are okay too. Take a few out, pat dry, and start layering into the pie pan.
7. Place one layer of potato slices on the bottom crust, then put 1/3 of the shredded cheese over that, and 1/3 of the creamy sauce over that. Do this 2 more times until you have a total of 3 layers.

8. Cover with the top crust, flute the edge and cut slits in the top to vent. If you like, you can brush the top pastry with a little milk or egg to create a glaze.
9. Cover the edges with foil (yes, it’s a pain, but very necessary to prevent burning).

10. Bake for 25 minutes, then remove the foil and bake another 45 minutes (I found this extra baking time produced softer potatoes inside the pie).
11. Remove from oven and let sit 10 minutes before serving. This pie keeps its heat well, and taste delicious hot, at room temp, or even cold, making it a perfect dish to make ahead when entertaining a large group.
12. Cut into small wedges and serve alongside your main meat dish, or even with a side salad for a lighter meal. Be warned, it’s very rich so avoid the temptation to serve your guests huge slices at first!

Options: you can play with the cheese here, substituting a bleu like Stilton for the cheddar to give it a more pronounced flavor, and you can add some crispy chopped bacon or cooked ground sausage to the layers to make this more of a breakfast-type dish. Enjoy!

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One Response to Scalloped Potato Pie

  1. Lee Pierre-Melton says:

    I am going to make this when I make our ham at easter.In fact I will make two of them .They sound great

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