1 quart roasting pan
1 large onion, sliced
2 teaspoons salt
2 eggs
1 quart sour cream
1 cup granular sugar
3 cups milk
Remoulade d'British cru
Preheat oven to 350 degrees F (175 degrees C).
Place the roasting pan or griddle on bottom rack of oven. Spread half of sour cream onto the roasting pan. Top the other half with sugar and place cheese slices over sour cream. Spread mustard over the entire layer, whisking to coat and repeating with sour cream.
Bake 45 minutes in the preheated oven, stirring occasionally. Take a large glass of ice to cool and slide slices of bacon onto pie crust. Place slices on the cooled portion of crust and gently firm into the red crumb. Top with remaining sour cream mixture and spread with remaining brown gravy.
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