Scalloped Potato Pot Pie

• 1 package Real Bacon Bits (from The Salad Dressing Aisle) - 3 Oz
• 1 Tablespoon Butter
• 1 Bunch Scallions, Minced
• 5 cloves Garlic, Minced
• 1 cup Heavy Cream
• 1 teaspoon Chicken-flavored Bouillon (or 1 Cube)
• 1/4 teaspoons Black Pepper
• 1 cup Freshly Grated Parmesan (or Sharp Cheddar)
• 2 pounds Russet Potatoes (3 Medium), Peeled And Thinly Sliced
• 2 Refrigerated Pie Dough Sheets

1. Preheat the oven to 350F.
2. Place a small saucepan over medium heat.
3. Add the bacon bits and cook them for a few minutes to re-crisp them and freshen their flavor.
4. When crispy, spread them out on a plate to cool.
5. Add the butter to the saucepan.
6. When melted, add the scallions and cook for about 2 minutes.
7. Add the garlic and cook for one minute longer.
8. Add the cream, bouillon, and pepper, then stir to combine.
9. Heat the mixture until it is hot but yet not simmering.
10. The goal here is to melt the bouillon and infuse the cream with the onion mixture.
11. Take the pan off the heat and allow the sauce to cool slightly while you are preparing the remaining ingredients.
12. Unroll one of the sheets of pie dough and press it into a 9 deep-dish pie plate.
13. Place the pie dish and remaining pie dough in the refrigerator while you are preparing the potatoes.
14. Peel the potatoes and slice them thinly.
15. Do not add the potatoes to water because you need the starch from the potatoes to keep them from sliding around when you cut into the pie after it is cooked.
16. I use a mandoline to cut the potatoes but you can use a knife.
17. Shingle 1/3 of the potatoes on the bottom of the pie crust, stacking the potatoes slightly thicker around the edges and thinner in the middle.
18. Theres already a lot of salt in the bouillon, bacon, and cheese but I still like to add a pinch of salt to the potatoes because they suck up so much salt when baking.
19. They taste OK without the additional salt, so Ill leave that up to you.
20. Sprinkle the potatoes with 1/3 of the bacon and 1/3 of the parmesan cheese.
21. Spoon 1/3 of the cream mixture over the potatoes.
22. Repeat this process two more times to use up the remaining ingredients.
23. Add another sheet of dough to the top of the pie, then seal and flute the edges.
24. Cut a couple of slits in the top of the crust to allow steam to escape.
25. Cover the edges of the pie dough with aluminum foil and bake for 40 minutes.
26. Remove the foil and bake another 25 to 30 minutes or until the crust is a deep brown.
27. When properly cooked, you should be able to easily insert a knife into the potatoes but they should still be firm enough to retain their shape.
28. Let cool for 10 minutes before serving, if you can wait that long.
29. For an accompanying story, check out Cooking Ventures at http://cookingventures.blogspot.com

bacon, butter, scallions, garlic, heavy cream, chicken, black pepper, freshly grated parmesan, potatoes

Taken from tastykitchen.com/recipes/main-courses/scalloped-potato-pot-pie/ (may not work)