Layered Potato Pie

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 4
• 2 lbs potatoes, peeled & thinly sliced
• 1/2 package 198gram puff pastry, thawed
• 1/4 cup butter, melted
• salt & pepper ( pepper is best)
• 1 egg, beaten with
• 1 tablespoon cold water
• 1/2 cup whipping cream

Recipe

• 1 bring a lot pot of water to a boil and place the potatoes in the water.
• 2 bring water back to a boil, reduce hear to medium-low& simmer for only 3 minutes.
• 3 drain potatoes well and cool to where you can handle them.
• 4 spread potatoes on clean tea towels to finish cooling and remove all moisture.
• 5 roll out your puff pastry on a lightly floured surface to apprx 13" x 1/8" thick and place in a 9" pie plate, trim off the excess& save the cut off pastry.
• 6 heat oven to 425f.
• 7 arrange a layer of potatoes in the lined pie plate.
• 8 drizzle with some melted butter, salt & pepper.
• 9 repeat layers until all the potaoes,butter salt & pepper are in the pie.
• 10 roll out the left over puff pastry to apprx 1/8" and cut ten 1/2" strips.
• 11 brush the edges of the pie with the egg mixture.
• 12 arrange strips lattice fashion over the potatoes pressing edges to seal.
• 13 brush lattice with the egg mixture.
• 14 place pie on a baking sheet and bake 15 minutes in the 425f oven until the pastry begins to brown.
• 15 reduce heat to 350fbake for 25 minutes or until the potatoes are almost tender.
• 16 take the pie out of the oven and very carefully pour the whipping cream into the spaces between the lattice strips.
• 17 return pie to the oven 350f for a further 35 minutes until the pastry is golden and the cream is bubbly.
• 18 let stand 5 minutes.
• 19 cut in wedges and serve.