1 pastry shell
3 tablespoons butter
2 large potatoes — baked & cut into
— thin slices 1/2 cup grated Parmesan cheese
4 eggs
2 cups half & half
1/2 teaspoon seasoned salt
1/2 teaspoon summer savory
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
Melt the butter in a heavy skillet over low heat. Add the potato slices and sau te until coated with butter and slightly brown. Using about 3 tablespoons of th e grated cheese, dust each potato slice on both sides and arrange the slices in the pastry shell. Lightly beat the eggs with a wire whisk. Add the half & half and seasoning; blend until smooth. Set the pastry shell on a cookie sheet and carefully pour in the custard mixture. Sprinkle with the remaining grated chees e. Preheat oven to 375 degrees. Bake on center shelf for 30 minutes, or until p uffy and brown. Let sit 5-10 minutes. Recipe from “One Million Recipes CD”
busted by Judy R.