INGREDIENTS

INSTRUCTIONS

Prepare Sour-Cream Pastry; set aside.  2.Peel andthinly slice potatoes.
In 4-quart 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 1/4-inch-thick slices. In 12-inch
skillet over medium-high 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 1/4 cups milk and cook, stirring constantly, until sauce  boils
and thickens slightly. Remove skillet from heat.  5. Shell eggs; cut
into 1/2-inch-thick slices. Preheat oven to 425  degrees F. Lightly
grease deep 2 1/2-quart casserole. In casserole,  layer half of
potatoes, eggs, and onion mixture. Repeat.  6. On lightly floured
surface, with floured rolling pin, roll  Sour-Cream Pastry 1 inch
larger all around than top of casserole.  Using pastry wheel or knife,
cut pastry into 1/2-inch-wide strips.  Place half of strips about 1/4
inch apart over filling. Repeat with  remaining strips, placing them at
right angles to first ones to make  lattice design. Trim strips,
leaving 1-inch 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. SOUR-CREAM  PASTRY: In bowl, mix 1
cup all-purpose flour and 1/2 teaspoon salt.  With pastry blender or
two knives used scissor-fashion, cut in 1/3  cup shortening until
mixture resembles coarse crumbs. With fork, stir  in 1/4 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 MC-Recipe Digest V1 #1063 by  "M. Hicks"
<nitro_ii@email.msn.com> on Jan 30, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2172
Calories From Fat: 1307
Total Fat: 146g
Cholesterol: 1342.2mg
Sodium: 6305.1mg
Potassium: 1137.4mg
Carbohydrates: 147.8g
Fiber: 9.2g
Sugar: 19.7g
Protein: 63.3g