Country-Style Herbed Potato Pie

 

                Use Idaho Russets in this pie for the best result. Note that the first baking is done without the egg and cream custard, which is added through a hole in the top crust after the potatoes are tender. Sliced tomatoes with a basil vinaigrette are the perfect accompaniment.

Makes 6 to 8 servings (One 9-inch pie pan)

• 1 recipe Lemon Pastry, click here for recipe
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh chervil
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 2 pounds baking potatoes, peeled and sliced one-eight inch thick
• 1 cup shredded Swiss cheese
• 6 ounces cooked ham, cut into ½ x 4-inch slices
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 2 tablespoons butter, cut into ½-inch pieces
• 1 egg, neaten with 1 teaspoon water, for glaze
• 2 egg yolks
• ½ cup heavy cream

1. Roll out half the pastry and fit into a 9-inch pie pan.
2. Preheat the oven to 425F (210C).
3. In a small bowl, combine the herbs and set aside.
4. Layer one-third of the potatoes in the pie shell ; sprinkle one-third each of herbs, cheese, and ham.
5. Sprinkle each layer lightly with salt and pepper ; repeat layering.
6. Dot the top with butter.
7. Roll out the remaining pastry to fit the top ; moisten the edges with the egg glaze and seal.
8. Cut a ½-inch round hole in the center of the pastry to make a vent, insert small metal funnel, then brush the crust with the egg glaze.
9. Bake for 30 minutes, then reduce the temperature to 350F (180C) for 20 to 30 minutes, until the potatoes are tender.
10. Beat egg yolks and cream ; pour mixture into the funnel in the pastry.
11. Remove the funnel and shift the pan to distribute the cream ; bake about 10 minutes longer.
12. Cool at least 10 minutes before slicing.

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