Idaho Potato La Creme Pie Recipes

CHEZ LOUIS POTATO PIE

Steps:

• Peel the potatoes. There should be about four and one-half pounds when peeled. Drop the potatoes into cold water until ready to cook.
• Bring enough water to the boil to cover the potatoes when they are added. Add salt to taste. Add the potatoes and cook 25 minutes, or until they are slightly undercooked. They will cook later in the oven.
• Meanwhile, preheat the oven to 450 degrees.
• Drain the potatoes and put them in a large heavy skillet. Sprinkle generously with pepper and add 16 tablespoons of butter. Using a large heavy spoon, cut the potatoes haphazardly into chunks, each about two inches thick. Let them cook 12 to 15 minutes, turning the pieces over and over so that they brown evenly.
• Meanwhile, heat a large heavy skillet (preferably a 12-inch, No. 10, black-iron skillet) until it is hot and almost smoking.
• Melt the remaining eight tablespoons of butter in a saucepan and pour it into the skillet. Immediately, add the potato mixture and flatten it on top with a large, heavy metal spoon. Let cook over moderately high heat for three minutes. Place the skillet in the oven and bake 15 minutes. Remove from the oven and pour off the free butter from around the sides, taking care not to let the potatoes fall from the skillet. This butter may be recycled and put to other uses, such as scrambling eggs, etc.
• Cover the skillet with a heat-proof round dish, such as a pizza pan. Invert the skillet onto the pan, allowing the potatoes to fall evenly on the pan.
• Place the pan in the oven and bake 15 minutes longer. Pour off any free-flowing butter from the pan.
• Carefully slide the pie from the pizza or other pan onto a round serving dish. Sprinkle the garlic into a circle in the center of the pie; garnish around the circle of garlic with an outer circle of chopped parsley.

CHEZ LOUIS POTATO PIE

Steps:

• Peel the potatoes. There should be about 4 1/2 pounds when peeled. Drop the potatoes into cold water until ready to cook. Bring enough water to boil to cover the potatoes when they are added. Add salt to taste. Add potatoes and cook 25 minutes, or until they are slightly undercooked. They will cook later in the oven.
• Meanwhile preheat oven to 450 degrees. Drain the potatoes and put them in a large heavy skillet. Sprinkle generously with pepper and add 16 tablespoons of butter. Using a large heavy spoon, cut the potatoes haphazardly into chunks, each about 2 inches thick. Let them cook 12 to 15 minutes, turning the pieces over so that they brown evenly. Meanwhile, heat a large heavy skillet (preferably a 12-inch, number 10 black iron skillet) until it is hot and almost smoking. Melt the remaining 8 tablespoons of butter in a saucepan and pour it into the skillet. Add 1 tablespoon of the garlic and the potato mixture, mix together and then flatten it on top with a large heavy metal spoon. Let cook moderately high heat for three minutes. Place the skillet in the oven and bake 15 minutes.
• Remove form the oven and pour off the free butter from around the sides, taking care not to let the potatoes fall form the skillet (this butter may be recycled and put to other uses, such as scrambling eggs). Cover the skillet with a heat proof round dish, such as a pizza pan. Invert the skillet onto the pan, allowing the potatoes to fall evenly on the pan. Place the pan in the oven and bake 15 minutes longer. Pour off any free-flowing butter from the pan. Carefully slide the pie from the pizza pan or other pan onto a round serving dish. Sprinkle the garlic into a circle in the center of the pie, garnish around the circle of garlic with an outer circle of chopped parsley. Serve with the perfect roasted chicken, T-bone or roasted lobster

IDAHO POTATO LA CREME PIE

Steps:

• BLEND flour, garlic salt and onion salt in medium mixing bowl.
• CUT chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
• SPRINKLE half the water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
• Divide dough in two for double crust or double deep dish crust; shape one ball slightly larger than the other. Flatten balls into 1/2-inch thick round disks.
• ROLL larger ball of dough from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate. Trim even with edge of pie plate.
• HEAT oven to 425ºF.
• MELT butter in small saucepan. Add onion. Cook until tender. Add carrots. Cook 1 to 2 minutes. Place potatoes in large bowl. Add carrot mixture and onion tops.
• COMBINE sour cream and soup in small bowl. Add to potato mixture along with cheese, salt, pepper and chicken. Spoon into unbaked pie shell. Moisten pastry edge with water.
• ROLL out dough for top crust, place onto filled pie and finish edges according to pie crust recipe directions. Cut slits in top crust or prick with fork to vent steam.
• BAKE 20 to 25 minutes or until crust is golden brown. Cut into wedges; serve immediately.