Author Notes
I adapted this from a Southern magazine recipe which used sweet potatoes and was somewhat different. The common ingred. are the potatoes and the cheese "stuffed" crust which, is actually an element similar to one of my recipes that the same mag. published a decade ago, so it has really come full circle! —wallflowerart
Ingredients
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1 double recipe pie crust (Yours, Martha’s or ready made refrigerated) 5oz. shredded Gruyere cheese 1oz. finely shredded parmesan cheese 1/2 tablespoon EACH chopped fresh thyme and rosemary 2/3 cup heavy cream 1 teaspoon minced garlic 3/4 teaspoon salt
Directions
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1 double recipe pie crust (Yours, Martha’s or ready made refrigerated)
5oz. shredded Gruyere cheese
1oz. finely shredded parmesan cheese
1/2 tablespoon EACH chopped fresh thyme and rosemary
2/3 cup heavy cream
1 teaspoon minced garlic
3/4 teaspoon salt
1/4 cup finely minced shallot
1/4 teaspoon ground white pepper
1 pound thinly sliced gold potatoes (tatties)
1/2 pound thinly sliced neeps (rutabagas, Swedes)
Preheat oven to 425 degrees.
Roll 1/2 chilled crust into a very thin 13” inch circle. Sprinkle with 1/3 cup of the gruyere and the parmesan cheese and half the fresh herbs. Roll the remaining crust in same way and cover cheesy first crust. Press to seal and line a 10-11 inch tart pan.
Mix cream, garlic, salt, shallot and pepper in a microwave safe bowl, and microwave until scalding. Alternately layer potatoes, remaining gruyere and neeps over crust ending with some cheese. Pour in cream mixture, cover with foil, bake covered for 1 hour, then uncover for 20 until neeps are tender.
Serve warm. Holds shape best when baked, chilled and reheated. Garnish with last of fresh herbs
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