Potato Casserole Recipe

Potato Pie Recipe

Real Restaurant Casserole Recipe

This restaurant recipe for Potato Casserole will satisfy appetites and taste buds for breakfast, lunch or as a dinner entree. Serve it with fresh fruit or a salad or fresh vegetable platter and for a finale, delicious French Chocolate Pie!

This potato pie is incredibly tasty. I guess I love most food in a pie crust, but this Potato Casserole will amaze you. A perfect marriage of flavors happens when onions, cheddar cheese and potatoes are combined with the wonderful looking and tasting crust and makes you want to cut into the pie immediately.

Potato Casserole Recipe

Potato Pie Recipe

Preparation time: 1 hour. 4-6 servings depending on portion desired.

Ingredients:

• 2 rolled pie crusts (see the pie crust recipe below)
• 2 tablespoons butter
• 1 small onion, peeled and chopped finely
• 1/4 pound potatoes (about 1 medium), peeled, steamed and diced (or use left-over cooked potatoes)
• 2 large eggs, beaten
• 4 tablespoons heavy cream
• A sprig of thyme or one bunch of flat-leafed parsley, chopped
• Pinch of cayenne pepper
• Sea salt and black pepper, to taste
• 1 beaten egg for glaze

Instructions:

• Preheat the oven to 425 degrees F
• Melt the butter in a skillet and gently fry the onion until softened and translucent, then let cool
• Throw the onions into a mixing bowl with the grated cheese, potato, eggs, cream, thyme or parsley and the seasoning, and mix everything together with your fingers
• Put the bottom unbaked pie crust into 9 inch pie pan (baking pans) and tip the cheese and onion mixture into the pie crust.
• Moisten the edges of the crust and cover with the rolled-out top crust, crimping the edges together carefully
• Brush beaten egg over the top and bake in the oven for 30 minutes until crisp and golden brown
• Cover loosely with foil if crust is browning too quickly

Pie Crust Recipe

Preparation time: 20 minutes

Ingredients:

• 2 1/2 cups flour
• 1 1/2 teaspoons salt
• 3/4 cup plus 1 1/4 tablespoons shortening
• 1/2 cup ice water

Instructions:

• Combine flour and salt in a mixing bowl
• Add shortening and blend with pastry blender (or in a mixer) until crumbly and size of peas
• Slowly add ice water until mixture holds together (Do not make dough too dry or too wet) Handle dough gently or it will be tough
• Knead dough into a ball and divide into two pieces
• Roll dough out on lightly floured surface or pastry cloth
• Place bottom crust in pie pan and lightly push into place; trim edges
• Fill crust and place top crust over filling. Fold edges over the bottom crust to seal and crimp edges

Enjoy this favorite restaurant recipe for Potato Casserole and the company of those your share it with! - Donna

“Casseroles are one-pot-wonders!”

Carla Hall