IDAHO POTATO LA CREME PIE
Make and share this Idaho Potato La Creme Pie recipe from Food.com.
Provided by Pinay0618
Categories Savory Pies
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- BLEND flour, garlic salt and onion salt in medium mixing bowl.
- CUT chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
- SPRINKLE half the water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
- Divide dough in two for double crust or double deep dish crust; shape one ball slightly larger than the other. Flatten balls into 1/2-inch thick round disks.
- ROLL larger ball of dough from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate. Trim even with edge of pie plate.
- HEAT oven to 425ºF.
- MELT butter in small saucepan. Add onion. Cook until tender. Add carrots. Cook 1 to 2 minutes. Place potatoes in large bowl. Add carrot mixture and onion tops.
- COMBINE sour cream and soup in small bowl. Add to potato mixture along with cheese, salt, pepper and chicken. Spoon into unbaked pie shell. Moisten pastry edge with water.
- ROLL out dough for top crust, place onto filled pie and finish edges according to pie crust recipe directions. Cut slits in top crust or prick with fork to vent steam.
- BAKE 20 to 25 minutes or until crust is golden brown. Cut into wedges; serve immediately.
Nutrition Facts : Calories 725.7, Fat 55.2, SaturatedFat 26.2, Cholesterol 97.4, Sodium 943.7, Carbohydrate 44.1, Fiber 3, Sugar 1.8, Protein 14.9
CREAMY LAYERED POTATO PIE
Few ingredients but they combine for a rich layered potato dish that is a great accompaniment to any main course. I made this last night improvising with what I had on hand & the result was awesome. The trick is slicing the potatoes very thin using a mandolin.
Provided by Jodi B.
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 275 degrees.
- Butter bottom & sides of a 9" pan.
- Thinly slice potatoes in rounds using mandolin.
- One layer at a time, start layering pie working from outside ring to center, slightly overlapping potato slices.
- Season each layer with salt & pepper, chives, parmesan cheese & a sprinkling of small pieces of butter.
- Repeat layering, top layer should also have chives, salt & pepper, parmesan & butter.
- Pour cream or half & half over top of pie reaching up about 2/3 way up dish.
- Bake in oven for about 35 minutes or until bubbly & nicely browned & a knife goes through the potato layers with no resistance.
Nutrition Facts : Calories 222.2, Fat 15.5, SaturatedFat 9.7, Cholesterol 50.7, Sodium 141.1, Carbohydrate 16.3, Fiber 1.4, Sugar 0.8, Protein 5.3
POTATOES AND CARROTS IN CREAM (POMMES DE TERRE ET CAROTTES A LA CREME)
Provided by Pierre Franey
Categories dinner, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat broiler to high.
- Trim carrots and scrape. Cut each into eighth-inch thick rounds; there should be 1 3/4 cups.
- Peel potatoes and, using knife or a food processor, cut into thin slices, each about sixteenth of an inch. As potatoes are sliced drop into cold water to prevent discoloration. Drain. There should be about 4 cups.
- Bring milk, cream, salt, pepper and nutmeg to boil in skillet. Add potatoes and carrots. Stir. Let simmer, stirring often, 25 minutes.
- Turn potato and carrot mixture into baking dish. Sprinkle with cheese and run under broiler until nicely browned on top. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 16 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 827 milligrams, Sugar 8 grams
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