Potato Pie

This was probably one of my favorite pies we've ever made. Love scalloped potatoes? Then you'll flip for this pie! It's basically garlic scalloped potatoes inside a yummy puff pastry shell.

Inspired by this recipe on Always With Butter

(which was inspired by a Martha Stewart recipe)

First you need to peel & cut the potatoes into slices and boil them until soft.

Drain them and then make a creamy white sauce.

While the sauce thickens thaw out the puff pastry. NOTE: make sure you buy puff pastry & not Phyllo Dough. We had to make a second trip to the store because I got the wrong stuff.

Tip on thawing the dough: rub it until pliable and then open it up like in the picture below.

You should have two of these dough pieces, one of the top and one for the bottom of the pie.

Then place one layer of potatoes on the dough, topped

some green onions, butter, and swiss cheese. Repeat with the remaining potatoes, etc.

Sprinkle salt & pepper on top.

Top with the second piece of dough and crimp the edges all around. Cut two slits in the top of the pie and brush with an egg wash. Bake in the over for 35 minutes. (The other recipe said to chill it before baking, but we skipped that step and it worked just fine. Hey, we were hungry!)

WAIT! What about the white sauce we made!? After baking the pie for 35 minutes then pour the white sauce in the slits you cut in the top of the pie prior to baking. We had to use a chopstick to smash down and poke holes in the potato filling in order to get all that creamy goodness inside.

Bake 10 more minutes and enjoy!

SO SO GOOD!!!

Definitely will be making this one again very soon!!