Vegetables & Sides |
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Potato Pie - 2005
Recipe courtesy of Terry New
INGREDIENTS
PREPARATION
Butter a 10" pie plate. Peel, quarter and cook potatoes in saucepan in salted boiling water until fork tender. Drain. In same pan, melt butter, whisk flour till blended and bubbly. Pour in milk and whisk constantly till thickened. Remove from heat. Slice potatoes thinly and add them (and all the crumbs) to the saucepan; add parsley, 2 Tbsp. of chives, salt and pepper. Stir gently. Spread mixture in prepared pan and refrigerate till serving. When ready, preheat oven to 375. Sprinkle cheese evenly over pie and bake 30-35 minutes till golden brown. Sprinkle remaining chives and serve.
Course you know me, I never have parsley or chives in the house and it still tastes great! Great side dish.....I could make a meal of it and have!
- 5 medium potatoes
- 3 tablespoons melted butter
- 1 cup milk
- ¼ cup minced parsley
- 3 tablespoons chives
- 1 ¼ teaspoons salt
- Lots of pepper
- 1 cup grated cheddar cheese
PREPARATION
Butter a 10" pie plate. Peel, quarter and cook potatoes in saucepan in salted boiling water until fork tender. Drain. In same pan, melt butter, whisk flour till blended and bubbly. Pour in milk and whisk constantly till thickened. Remove from heat. Slice potatoes thinly and add them (and all the crumbs) to the saucepan; add parsley, 2 Tbsp. of chives, salt and pepper. Stir gently. Spread mixture in prepared pan and refrigerate till serving. When ready, preheat oven to 375. Sprinkle cheese evenly over pie and bake 30-35 minutes till golden brown. Sprinkle remaining chives and serve.
Course you know me, I never have parsley or chives in the house and it still tastes great! Great side dish.....I could make a meal of it and have!