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POTATO PIE - 2
Preheat the oven to 250F. Cook the potato slices in boiling salted water for 5 minutes. Drain and dry well. Roll out one of the packs of puff pastry to a thickness of 1/4-inch. Line the pie pan with the pastry, leaving a 1/4-inch overhang of pastry around the edges. Place a layer of potatoes in the pie pan. Season with nutmeg, salt and pepper. Sprinkle with some of the chopped onions. Repeat layers 3 times. Roll out the remaining pastry to a 1/4-inch thickness and place it over the filling. With a small sharp knife cut several diamond shapes in the pie surface of pastry. Roll the overhanging edges of pastry together to make a pretty twisted edge. Cut the edge with a pair of scissors every 1-1 1/4 inches. Brush the pie with beaten egg. Bake for 2 hours until golden brown. Warm the crÅme fraöche in a small sauce pan and stir in the fresh herbs. Cut away the cover from the pie and pour the cream mixture over the filling. Replace the cover and bake for 10 minutes. Serve immediately.
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For an 11-inch pie pan:
2 packs frozen puff pastry
4 lbs potatoes, thinly sliced
1 cup crÅme fraöche
pinch nutmeg
3 onions, chopped
1 tbsp each fresh chopped chives, tarragon, and parsley
