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