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Delicious Potato Casserole Recipe
Preparation time: 1 hour. 4-6 servings depending on portion.
Cooking Conversion Table
Ingredients:
2 rolled pie crusts (see my pie crust recipe below)
2 tablespoons butter
1 small onion, peeled and chopped finely
2 1/2 cups good strong Cheddar, coarsely grated (10 ounces)
1/4 pound potatoes (about 1 medium), peeled, steamed and diced (or use left over cooked
potatoes)
2 large eggs, beaten
4 tablespoons heavy cream
A sprig of thyme or one bunch of flat-leafed parsley, chopped
Pinch of cayenne pepper
Sea salt or Kosher salt and black pepper, to taste
1 beaten egg for glaze
Instructions:
Preheat the oven to 425 degrees F
Melt the butter in a skillet and gently fry the onion until softened and translucent, then let cool
Throw the onions into a mixing bowl with the grated cheese, potato, eggs, cream, thyme or
parsley and the seasoning, and mix everything together with your fingers
Put the bottom unbaked pie crust into 9 inch pie pan and tip the cheese and onion mixture into
the pie crust. Moisten the edges of the crust and cover with the rolled-out top crust, crimping the
edges together carefully
Brush beaten egg over the top and bake in the oven for 30 minutes until crisp and golden brown
Cover loosely with foil if crust is browning too quickly
Pie Crust Recipe
Ingredients:
2 1/2 cups flour
1 1/2 teaspoons salt
3/4 cup plus 1 1/4 tablespoons shortening
1/2 cup ice water
Instructions:
Combine flour and salt in a mixing bowl
Add shortening and blend with pastry blender (or in a mixer) until crumbly and size of peas
Slowly add ice water until mixture holds together (Do not make dough too dry or too wet)
Handle dough gently or it will be tough
Knead dough into a ball and divide into two pieces
Roll dough out on lightly floured surface or pastry cloth
Place bottom crust in pie pan and lightly push into place; trim edges
Fill crust and place top crust over filling. Fold edges over the bottom crust to seal and crimp
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