Scalloped Potato, Cheddar, And Chive Pie
Serves: 4
Kendrick Gleason
1 January 1970
Based on User reviews:
51
Spice
56
Sweetness
56
Sourness
36
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour2 tbsps
Vegetable Shortening (cold)1 tsp
Salt570 g
Red Potatoes (small)1 cup
Chives (chopped fresh)3 large
Egg3 cup
Milk1 cup
Sour CreamDirections:
1
To make the pie: Divide the dough into 2 pieces, one twice the size of the other, and chill the smaller piece, wrapped in wax paper
2
Roll out the large piece of dough 1/8 inch thick on a floured surface, fit it into a 10-inch pie plate (preferably ovenproof glass), and trim the edge
3
Chill the shell
4
Roll out the smaller piece of dough 1/8 inch thick on the floured surface and with a 1-inch decorative cutter cut out about 90 shapes
5
Moisten the edge of the shell and press the shapes onto it, 1 at a time, overlapping them slightly, until the edge is covered
6
Line the shell with foil, fill the foil with the rice, being careful not to disturb the decorative edge, and bake the shell in the lower third of a preheated 425°F
7
Oven for 10 minutes
8
Remove the rice and foil carefully and bake the shell for 8 minutes more, or until it is pale golden
9
Let the shell cool in the plate on a rack
10
In a food processor fitted with a 1/8-inch slicing disk or with a hand-held slicing device slice the potatoes thin
11
In a kettle bring 3 quarts water to a boil, in it boil the potatoes for 5 minutes, or until they are just tender, and drain them in a colander
12
Plunge the potatoes into a bowl of cold water to stop the cooking and drain them very well
13
Arrange one fifth of the potato slices, overlapping them, in the shell with one fifth of the Cheddar and chives and salt and pepper to taste
14
Make 4 more layers in the same manner with the remaining potatoes, Cheddar, and chives and salt and pepper to taste
15
In a bowl whisk together the eggs, the milk, the sour cream, and salt and pepper to taste, pour the mixture slowly over the potatoes, letting it seep between the layers, and bake the pie on a baking sheet in the middle of a preheated 375°F
16
Oven for 40 minutes, or until the custard is pale golden and the potatoes are tender
17
Transfer the pie to a rack and let it cool for 10 minutes
18
The pie may be made 1 day in advance, kept covered and chilled, and reheated in a 375°F
19
Oven for 15 minutes
20
Serve the pie warm or at room temperature
21
Divide the dough into 2 pieces, one twice the size of the other, and chill the smaller piece, wrapped in wax paper
22
Roll out the large piece of dough 1/8 inch thick on a floured surface, fit it into a 10-inch pie plate (preferably ovenproof glass), and trim the edge
23
Chill the shell
24
Roll out the smaller piece of dough 1/8 inch thick on the floured surface and with a 1-inch decorative cutter cut out about 90 shapes
25
Moisten the edge of the shell and press the shapes onto it, 1 at a time, overlapping them slightly, until the edge is covered
26
Line the shell with foil, fill the foil with the rice, being careful not to disturb the decorative edge, and bake the shell in the lower third of a preheated 425°F
27
Oven for 10 minutes
28
Remove the rice and foil carefully and bake the shell for 8 minutes more, or until it is pale golden
29
Let the shell cool in the plate on a rack
30
In a food processor fitted with a 1/8-inch slicing disk or with a hand-held slicing device slice the potatoes thin
31
In a kettle bring 3 quarts water to a boil, in it boil the potatoes for 5 minutes, or until they are just tender, and drain them in a colander
32
Plunge the potatoes into a bowl of cold water to stop the cooking and drain them very well
33
Arrange one fifth of the potato slices, overlapping them, in the shell with one fifth of the Cheddar and chives and salt and pepper to taste
34
Make 4 more layers in the same manner with the remaining potatoes, Cheddar, and chives and salt and pepper to taste
35
In a bowl whisk together the eggs, the milk, the sour cream, and salt and pepper to taste, pour the mixture slowly over the potatoes, letting it seep between the layers, and bake the pie on a baking sheet in the middle of a preheated 375°F
36
Oven for 40 minutes, or until the custard is pale golden and the potatoes are tender
37
Transfer the pie to a rack and let it cool for 10 minutes
38
The pie may be made 1 day in advance, kept covered and chilled, and reheated in a 375°F
39
Oven for 15 minutes
40
Serve the pie warm or at room temperature
41
To make the pâte brisée: In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal
42
Add 3 tablespoons ice water, toss the mixture until the water is incorporated, and form the dough into a ball
43
Knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute the fat evenly and re-form it into a ball
44
Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour
45
In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal
46
Add 3 tablespoons ice water, toss the mixture until the water is incorporated, and form the dough into a ball
47
Knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute the fat evenly and re-form it into a ball
48
Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour