Yield: 2 Pies
4 c gruyere
8 cups kabocha or buttercup squash, halved and roasted at 400° til soft
4 cups evaporated milk
12 eggs
s + p
puree squash in food processort
beat eggs in large bowl
add all ingredients to bowl, mix well
filling can be prepared up to 2 days ahead
6 -8 of the largest idaho potatoes you can find, 60 or 70 count.
preheat oven 450°
thinly slice potatoes, (1/8") using mandoline or similar slicing device
lay out potatoes on oiled sheet pans, brush topside with oil
sprinkle with salt and pepper
bake 5 minutes, flip potatoes, bake another 5 minutes until potatoes are soft and pliable
arrange cooked potatoes in 2 (10") pie pans, in a pinwheel manner.
the tips of the potatoes should slightly overlap the pan rim.
pour filling into pans and bake at 350° for 45 min - 1 hour
pies are done when an inserted knife or toothpick comes out clean
1 cup sage leaves, stemmed
1 cup italian parsley, washed and stemmed
2 garlic clove, minced
1 tablespoon grated lemon zest
1/2 cup ground walnuts
1/2 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
s & p to taste
Finely chop the sage leaves by hand. First slice them width wise and then finely chop them with a very sharp knife.
Rough chop the parsley.
Pulse the parsley, walnuts, garlic and cheese in a food processor until finely minced.
With processor on, slowly add oil and process until well blended.
Add this mixture to a bowl and fold in sage.
Adjust s & p and cheese to taste.
pesto can be prepared up to 1 week ahead.
Spread a layer pesto on top of the baked pie, slice and serve with a nice green salad
The pie can be baked up to 2 days in advance and reheated. Do not spread pesto until you are ready to serve.
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