Herb-Crusted Potato Pie

By Shaylie

Aromatic Herb Butter can be used with:

squash, eggplant or whole garlic before grilling.
Use as a seasoning rub on veal, beef, lamb or pork roasts.

Ingredients

• 6 medium Idaho Russet potatoes, sliced 1/16-in. thick
• 1 lb Aromatic Herb Butter, melted
• 1 cup Fresh bread crumbs
• 1 cup Parmesan cheese, grated
• 1 Tbsp Fresh basil, chiffonade
• 1 tspFresh parsley, chopped
• Salt, fresh ground black pepper
• 4 sprigs Fresh oregano
• Aromatic Herb Butter
• 1 lb Butter, lightly salted
• 1 tsp Olive oil
• 4 cloves Garlic, chopped
• 2 cloves Shallots. chopped
• 1 tsp Fresh basil, chopped
• 1 tsp Fresh parsley, chopped
• 1/2 tsp Fresh tarragon, chopped
• 1/2 tsp Fresh oregano, chopped
• 1/2 tsp Fresh thyme. chopped
• 2 oz White wine
• Fresh ground black pepper

Preparation

Step 1

Aromatic Herb Butter
1. Cut butter into 1-in squares; place in mixing bowl. Set aside. Pour olive oil in hot sauté pan; heat until it smokes. Add garlic and shallots. As they start TO brown, add chopped herbs.

2. Cook 10 more seconds. Deglaze pan with wine; reduce by half. Season with pepper. Let cool. Add oil mixture to butter; mix well. Refrigerate until ready to
use.

Potatoe Pie
In a 10-in. non-stick sauté pan, place 1/3 of the potato slices. Pour 4 oz. Aromatic Herb Butter over potatoes. Repeat process 2 more times. Mix remaining butter with bread crumbs, Parmesan cheese, basil, parsley, salt and pepper. Sprinkle over top of potatoes; bake in a 325° convection oven until potatoes are tender, approximately 40 minutes. Drain off excess butter; let cool slightly. Remove onto platter. To serve, cut into 12
wedges. Garnish with oregano.