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
- Preheat the oven to 350F.
- Place a small saucepan over medium heat.
- Add the bacon bits and cook them for a few minutes to re-crisp them and freshen their flavor.
- When crispy, spread them out on a plate to cool.
- Add the butter to the saucepan.
- When melted, add the scallions and cook for about 2 minutes.
- Add the garlic and cook for one minute longer.
- Add the cream, bouillon, and pepper, then stir to combine.
- Heat the mixture until it is hot but yet not simmering.
- The goal here is to melt the bouillon and infuse the cream with the onion mixture.
- Take the pan off the heat and allow the sauce to cool slightly while you are preparing the remaining ingredients.
- Unroll one of the sheets of pie dough and press it into a 9 deep-dish pie plate.
- Place the pie dish and remaining pie dough in the refrigerator while you are preparing the potatoes.
- Peel the potatoes and slice them thinly.
- 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.
- I use a mandoline to cut the potatoes but you can use a knife.
- 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.
- 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.
- They taste OK without the additional salt, so Ill leave that up to you.
- Sprinkle the potatoes with 1/3 of the bacon and 1/3 of the parmesan cheese.
- Spoon 1/3 of the cream mixture over the potatoes.
- Repeat this process two more times to use up the remaining ingredients.
- Add another sheet of dough to the top of the pie, then seal and flute the edges.
- Cut a couple of slits in the top of the crust to allow steam to escape.
- Cover the edges of the pie dough with aluminum foil and bake for 40 minutes.
- Remove the foil and bake another 25 to 30 minutes or until the crust is a deep brown.
- 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.
- Let cool for 10 minutes before serving, if you can wait that long.
- 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)