8 potatoes, peeled
2 large onions, sliced thin
4 tablespoons butter
4 ounces heavy cream
4 ounces half and half
1/ 4 cup flour
Salt and pepper
1 top piecrust
1 egg yolk
1. In a large frying pan, sauté onions in butter till tender.
Sprinkle flour over cooked onions and continue to stir until all the
flour is gone and all the onions are coated.
2. With a mandolin, slice peeled potatoes very thin.
Place in a large pot with water to cover potatoes. Shake in some
salt. Bring to a boil and continue to cook potatoes in boiling
water about 6 to 10 minutes. Par boil the potatoes and then
3. In a 9 x 13 serving ceramic dish, layer potatoes, onions, sprinkle
salt and pepper. Repeat the layer.
4. Oven 400 degrees.
5. Place piecrust on top, crimping edges all around. Slit top of the
middle of the crust with a big X. Fold back the four corners of
the crust to create a square opening in the middle of the pie.
6. Slowly pour the heavy cream through the open square. When
done with the heavy cream, pour the half and half through the
open square, reserving one tablespoon of half and half.
7. Put the one tablespoon of half and half, in a small dish, add the
egg yolk and mix together. Using a pastry brush, brush the egg
yolk mixture on the top of the piecrust.
8. Place oven dish on a cookie sheet, and put into the oven. Bake
for 30 to 40 minutes. After removing from oven, let it sit for at
least 15 minutes before cutting into.
9. Serves 10 to 12.
10. ENJOY – The secret is the cream poured through the piecrust.….
I couldn’t be more proud of one of my favorite recipes, Potato and Onion Pie. I hope you will feel the same once you’ve had a taste.
At 20 years old I gave my very first Thanksgiving dinner party. Even then, I had a desire to create meals that were both traditional and a bit off the norm. Mashed potatoes were fine, but didn’t quite have the gusto I was searching for. Thus, the Potato and Onion Pie was born….and it continues to be a chart topper with family and friends.
While you may be tempted to cut this recipe in half, beware….folks generally want seconds. I actually prepared this for a dinner party and happily photographed the steps along the way. I should have photographed it right out of the oven, because I was down to the last piece before I captured my little beauty in all its glory. What you’re seeing is a little corner of the pie I hid from my guests!
Ok, I’ll admit that I’ve made many mistakes experimenting with new recipes and serving them to family and friends. I am fearless in the kitchen and will try new things on a whim. I actually want to try new dishes on company because the feedback is so critical. I side with the majority. If mostly positive feedback is given, then the recipe is a keeper. It’s easy to find “guinea pigs” amongst family and friends. I appreciate their honesty, support, and healthy appetites.
Thanks to all my taste testers out there……translation: thanks to all who join me at my dinner table!