Scalloped Potato Tart Courtesy Of: Basic American Foods Scalloped Potato Tart 24 ½ carton Sysco Classic Casserole Scallop Potatoes 30 mL or 2 Tbsp Vegetable oil 1 ½ Yellow onions, minced 1 Green bell pepper, diced 2 L or 8 cups Chicken stock 12 Large eggs 1 kg or 2 lbs Sour cream 454 g or 1 lb Pimientos, diced 7 mL or 1 ½ tsp Red pepper sauce 7 mL or 1 ½ tsp Salt 5 mL or 1 tsp White pepper, ground 2 mL or ½ tsp Nutmeg, ground 4 Pie crust, deep-dish 9” 1 Seasoning packet In a large stock pot heat oil; add onions and bell pepper and sauté for 5 minutes.

Add broth and bring to a boil; whisk in seasoning packets. Add potato slices and bring to a boil. Reduce heat and simmer 20 minutes or until potato slices are just tender. Remove from heat. Cool mixture slightly.

In large bowl whip eggs, sour cream, pimientos, Red pepper sauce and seasonings. Gradually add potato mixture, stirring gently to heat egg mixture.

Portion potato mixture into each of the pastry-lined deep-dish pie pans. Bake at 325 °F convection oven or 375 °F standard oven for 35 to 40 minutes, or until tarts are golden brown and bubbly.

For takeout service, remove from heat, cool, cover and chill according to HACCP guidelines. Slice and portion in reheatable containers.