Recipe - Potato And Onion Casserole

6 md Potatoes; (abt 2 pounds)
2 lg Onions; (1 pound each)
2 tablespoon Salad oil
3 tablespoon Allpurpose flour
2 teaspoon Salt
One fourth teaspoon Coarsely ground black pepper
Milk
6 Hardcooked large eggs

SOUR CREAM PASTRY
1 cup All purpose flour
One half teaspoon Salt
1/3 cup Shortening
One fourth cup Sour cream
1 tablespoon Cold water

1. Prepare SourCream Pastry; set aside.

2.Peel andthinly slice potatoes. In 4quart saucepan over high heat, heat
potatoes and enough water to cover to boiling. Reduce heat to low; cover
and simmer 5 minutes; drain.

3. Meanwhile, cut onions into 1/4inchthick slices. In 12inch skillet
over mediumhigh heat, in hot salad oil, cook onions until very tender and
golden brown, stirring often, about 15 minutes.

4. Into skillet with onions, stir flour, salt, and pepper. Gradually stir
in 2 One fourth cups milk and cook, stirring constantly, until sauce boils and
thickens slightly. Remove skillet from heat.

5. Shell eggs; cut into 1/2inchthick slices. Preheat oven to 425 degrees
F. Lightly grease deep 2 1/2quart casserole. In casserole, layer half of
potatoes, eggs, and onion mixture. Repeat.

6. On lightly floured surface, with floured rolling pin, roll SourCream
Pastry 1 inch larger all around than top of casserole. Using pastry wheel
or knife, cut pastry into 1/2inchwide strips. Place half of strips about
One fourth inch apart over filling. Repeat with remaining strips, placing them at
right angles to first ones to make lattice design. Trim strips, leaving
1inch overhang. Fold overhang under to make an edge. Brush lattice top and
edge with 1 tablespoon milk.

7. Bake pie 40 minutes or until filling is hot and bubbly, potatoes are
tender, and crust is golden. Cover casserole with foil after 25 minutes if
necessary to prevent overbrowning. 8 servings. SOURCREAM PASTRY: In bowl,
mix 1 cup allpurpose flour and One half teaspoon salt. With pastry blender or
two knives used scissorfashion, cut in 1/3 cup shortening until mixture
resembles coarse crumbs. With fork, stir in One fourth cup sour cream and 1
tablespoon cold water until dough holds together. Shape dough into ball;
wrap with plastic wrap. Each serving: About 390 calories, 20 g fat, 171 mg
cholesterol, 760 mg sodium. jmerrill@prodigy.com
Posted to MCRecipe Digest V1 #1063 by "M. Hicks" nitro_ii@email.msn.com
on Jan 30, 1998