Preheat oven to 350. Put 5-6 sliced yukon gold potatoes in cool water and set aside. Brush a 9-10 inch glass pie tin with about 2 Tab. unsallted butter, then sprinkle with 1/4 c. toasted fresh bread crumbs.Drain the potatoes through a strainer or colander and put 1/3 of them on top of the crumbs. Spread about 2 c.. of sliced white mushrooms on top of potatoes, sprinkle with salt and pepper and then top with about 2/3 ofgrated jack cheese. Top that with the rest of the potatoes the but on 1 c minus 2 Tab of sliced white and green onions the top with remaining potatoes, season again with salt and pepper and then scatter therest of the cheeseand green onions on top Filling should rise about the top of the pie tin. cover with foil Bake tart til potatoes are tender but not soft. let rest about 15 min, cut and serve right now..This sounds like a pita, but boy does it taste wonderful goes great with bisquits and jam or scones, fresh juice, we love them for lunch with green salad and tea.
enjoy
kadesma
enjoy
kadesma
