Lemon Thyme Potato Pie
The Greenhouse, Arlington, TX
Lemon Thyme Potato Pie
The Greenhouse, Arlington, TX
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vegetable oil cooking spray 1 medium onion, sliced thin 1 1/2 pounds russet (baking) potatoes (about 3) 1/2 tablespoon finely chopped fresh thyme leaves (preferably lemon thyme) 2 large eggs 1/2 cup skim milk 1/4 teaspoon salt 1/8 teaspoon freshly grated nutmeg Directions: Preheat oven to 350°F. Lightly spray a 9 inch metal pie pan with cooking spray and line bottom with a round of parchment paper. Lightly spray paper with cooking spray. Lightly spray an 8 to 9 inch non stick skillet with cooking spray. Heat skillet over moderate heat until hot but not smoking and cook onion, stirring, until lightly browned. Peel potatoes and cut crosswise into 1/4 inch thick slices. In a steamer set over boiling water, steam potatoes covered, 5 minutes, or until just tender. In a bowl gently toss together potatoes, onion, thyme, and salt and pepper to taste and transfer to pie pan, spreading evenly. In a small bowl, whisk together eggs, milk, salt, and nutmeg and pour slowly and evenly over potatoes. (Custard will not completely cover potatoes.) Cover potatoes with another round of parchment paper and put pie pan into a baking pan. Add enough hot water to baking pan to reach halfway up side of pie an and bake pie in middle of oven 25 minutes, or until custard is set. Cool pie to warm on a rack. Cut pie into 8 wedges. Pie may be made 1 day ahead and chilled, covered. Reheat pie wedges before serving. Makes 8 servings.
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