Scalloped Potato and Herb Tart

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We had this at Easter --yes it has taken me this long to blog it!! The recipe is from Southern Living March 2013.  We liked it a lot --Katie who helped me in all the prep thought it was a bit labor intensive because of the fact that you had to blot dry the potato with paper towels but because of the mandolin it was quick to slice it during prep. It called for making your own buttery pie crust--I just used a refrigerated pie shell
1 pie crust
1 medium-size russet potato (about 12 oz.), peeled and cut into 1/16-inch-thick slices                
1 1/2 teaspoons table salt, divided                
6 green onions, cut into 1-inch pieces (about 1 cup)
1/2 cup coarsely chopped fresh flat-leaf parsley
1/4 cup coarsely chopped fresh chives
1/2 to 1 Tbsp. coarsely chopped fresh dill
1 cup half-and-half
2 large eggs                
1 large egg yolk
 
1 teaspoon fresh thyme leaves
1/2 teaspoon freshly ground pepper
1 cup (4 oz.) shredded Gruyère cheese
1/4 cup (1 oz.) freshly shredded Parmesan cheese       
 
  
1. Prepare Buttery Flaky Pastry or do as I did and just spread crust into pie pan.
2. Preheat oven 350°. Bring potatoes, 1 tsp. salt, and water to cover to a boil in a large skillet over medium-high heat; cook 5 to 7 minutes or until tender. Drain potatoes, and pat dry with paper towels. Cool 10 minutes.
3. Cook onions in boiling salted water to cover in a small saucepan 2 to 3 minutes or until tender. Drain well, and press between paper towels.
4. Stir together parsley and next 2 ingredients in a small bowl.
5. Whisk together half-and-half, next 4 ingredients, half of parsley mixture, and remaining 1/2 tsp. salt.
6. Spread half of potatoes in bottom of pastry crust. Top with half of Gruyère cheese, half of cooked onions, and half of egg mixture; repeat layers once. Sprinkle with Parmesan cheese.
7. Bake at 350° on an aluminum foil-lined baking sheet 40 to 45 minutes or until center is set. Let stand 10 minutes. Sprinkle with remaining parsley mixture. Serve warm or at room temperature.       
 

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