Cheese and Potato Pie

Ingredients

• 2 lbs potatoes
• 1 egg or dried egg
• 1 oz. cooking fat
• 1 oz. flour
• 1 pint skimmed milk or vegetable stock
• Salt, pepper
• Grated cheese for flavouring
• A little pea flour

Method

1. 1

   Boil, peel, and slice the potatoes; hard boil and slice the eggs.

2. 2

   Make a white sauce, layer potatoes, egg, and sauce in a pie dish, finishing with sauce.

3. 3

   Sprinkle with pea flour and heat in the oven until brown.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 103. The excerpt below is the record exactly as published.

Che se and Potato Pie.— 2 lbs potatoes, 1 egg or dri. d egg. I < z. cot king fat 1 1 oz. fl ur pint skimmed milk or Vf getable stock Salt, pepp' r Grated cheese lor flavouring. A little li e pea flour. Boil, peel and slice the potatoes ; hard boil and s’ ice the eggs Make a white sauce as follows: Melt the margari in a pan, draw to the side of the fire, stir ii the Hour and mix well with the bade of a w out. sp un. Add gradually abmit one-third of the liquid, stir carefully till boiling Add the rest of ihe liquid gradually, stirring meanwhile ; bring to the bo 1. and hoil slowly lor about ten minutes. Season with pepper and sab and. lastly, add the grated cheese. Arrange the potatoes, egg a> d sauce in layers in a pie dish : finishing wiih a layer of sauce. Sprinkle with pen flour ; heaT in the. oven until brown. ft oto In aim st every recipe in which a starc hy food su h as macaroni, is used with cheese, the start by fa d ad vocal eel can be replaced by cooked potato : especially when potatoes are plentiful and cheap. To make white sauce. Savoury Potato and Tomato — 1 0 cold cooked potatoe s. £ lb. tomatoes. 1 < l cooking fat. silt, pepper

Cook this with the app: pantry check, scaling, and the assistant.