Christmas Potato Pie

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January 7, 2019

The title says Christmas Potato Pie, but enjoy it all year. It’s called Christmas Potato Pie because it’s a nice switch from Breakfast Casserole Christmas morning. Warm comforting breakfast any time of the year, or day, your family will love the new swap. Perfect western breakfast combination of eggs, potatoes, bacon, served with a cheese sauce over top.

  • Yields: 6-8 Servings

Ingredients

8 ounces bacon, chopped

1 double unbaked 9” pie crust

7 eggs, divided

2 pounds potatoes

½ cup sour cream

1 ½ cups whipping cream

1 teaspoon salt

½ teaspoon fresh ground black pepper (to taste)

1 cup shredded cheese

Cheese sauce ( recipe for Mornay or Gorgonzola Sauce)

Directions

Chop bacon and scramble fry until crisp. Drain and blot excess fat with a paper towel; set aside.

Hard boil 6 eggs, peel and set aside.

Preheat oven to 350 degrees.

Scrub and evenly slice potatoes into ⅛-inch thick slices (a mandoline slicer works well for this). Do not rinse potatoes, the starch is used to help thicken the pie. Place potatoes in microwave safe bowl.

With a fork, whisk together sour cream, cream, salt and pepper. Pour sauce over potatoes and toss to coat. Loosely cover bowl with plastic wrap and microwave on high 5 minutes; stir potatoes, cover and microwave an additional 3-4 minutes or until slices are tender. Set aside to cool at least 10 minutes, or cover and refrigerate overnight.

Roll one pie crust and line a deep dish pie plate. Arrange about ⅓ the potatoes potatoes in the bottom of the pie plate, overlapping slices; sprinkle with about ⅓ the cheese; spoon 2-3 tablespoons sauce over potatoes. Repeat with a second layer of potatoes; slice 4 hard boiled eggs and arrange over potatoes; sprinkle with about ⅓ the crumbled bacon; spoon 3-4 tablespoons sauce over potatoes. Repeat a third layer of potatoes, remaining eggs, ⅓ of the bacon, remaining cheese, and remaining sauce. Gently press to pack slices down.

Dampen edge of pie crust with a wet finger. Roll out remaining pie crust, and place on top of potatoes. Press edges of pastry crust together to seal; trim excess crust, and flute or crimp the edge.

Separate remaining egg and beat yolk with 1-tablespoon water. Brush egg wash over top of pie. Cut vent in top crust. Bake 50-65 minutes or until potatoes are tender and crust is flaky and golden brown.

While pie is baking, prepare an optional cheese sauce or combination of both sauces below as desired. Warm as needed. Serve warm pie with cheese sauce, garnished with remaining crumbles of bacon. Serve with fresh fruit and a cold glass of milk.

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