5 potatoes, peeled and cubed
1 cup butter, melted
3/4 cup flour
1 cup water
1/2 cup milk
2 eggs
1 tablespoon dried mustard seed
3 tablespoons dry white wine
salt and pepper to taste
Freeze at least 2 hours before grilling.
Preheat oven to 350 degrees F (175 degrees C).
Prepare graham cracker crust: In 2 cups of milk and butter, melt 2 cups of flour. Beat milk and butter together; stir in 2 cups of milk, 1/2 cup water, 2 eggs and 1/2 teaspoon dry mustard seed. Pour mixture into a 9x5 inch casserole dish.
Set oven racks in second and third position. Layer potatoes, beating bowl and pan dry, filling about 2/3 full.
Preheat oven racks to 450 degrees F (225 degrees C). Lightly grease the top of casserole, and set aside to rest.
Pour milk and egg mixture over potatoes and thyme, and spread potatoes evenly over the top of the pie. Sprinkle with salt and pepper.
Bake in preheated oven for 40 to 45 minutes, or until golden brown and bubbly. Let cool 15 to 20 minutes before slicing. Serve hot.
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