CREAMY CHIVE POTATO PIE
Ingredients
- 1 puff pastry sheet thawed
- 2 medium russet potatoes unpeeled
- 4-5 green onions chopped
- 1, 5 oz carton plain Greek yogurt or sour cream
- 1/2 cup heavy cream*
- seasoned salt or kosher or sea salt
- freshly ground pepper
- cooked, crumbled bacon, optional
- unsalted butter
Instructions
- Slice potatoes and boil in water for 6-10 minutes until soft but not falling apart.
- Unfold pastry and place in deep pie dish. Trim pastry edges and stretch to fit into pan where necessary, using pastry scraps where needed to form round crust.
- Spread a layer of yogurt on bottom of crust and sprinkle with green onions.
- Drain potatoes and pat dry. Add a layer of potatoes.
- Spread a little more yogurt on potatoes, drizzle with cream and season well. Repeat layers until dish is full, ending with yogurt and chives on top and a final drizzle of cream.
- Cover dish with foil and bake at 350 for 30 minutes. Uncover and dot top with butter. Add more cream if dish looks dry. Return to oven and bake for 30 more minutes or until golden and set
- Serve in wedges like pie. 6-8 servings
Notes
*you have to use your own judgement on the cream, you want to use enough so the dish won’t be dry, but not so much as to make it soupy. Adding by drizzles is best and checking part way through cooking time
To reheat leftovers, drizzle with a little more cream, cover dish and heat at 350 30 minutes or until hot