Potato Pie

My friend Pat Schissel in New York, the first person I knew to own a Cuisinart way back then, sent me this recipe way back then.

Make a batch of pâte brisée, known to most of us as pie dough. In the bowl of the processor, pulse two and a half cups of flour with a stick and a half of cold butter cut into 1 tablespoon pieces. Add one egg and three tablespoons of sour cream. Pulse until it looks like gravel-size pieces. Turn out onto a sheet of parchment paper, knead briefly until it holds together, and shape into two disks. Chill briefly. Roll one out to line a 10-inch pie tin. Wrap and chill or freeze the other for another project. (Of course, you could buy a prepared pastry shell but that would be cheating).

Mix two cups of mashed potatoes - leftovers will work - with a pound of cottage cheese, a half cup of sour cream, two eggs, two teaspoons of salt and a quarter teaspoon each of cayenne and nutmeg. Stir in four tablespoons of chopped scallions and two tablespoons of chopped dill or parsley. Pour into crust, sprinkle with three or four tablespoons of grated parmesan and bake at 350 degrees for 50 minutes to an hour. Serve warm with a salad the first day, cold with a hot soup the next - if there is any left. 

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