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1  carton BAF Scalloped Potato Casserole
1/4  cup Oil, vegetable
6  cups Onions, yellow, minced
4  cups Bell peppers, green, diced
1  gal Boiling water (190°-212°F)
2  Tbsp Vegetable base
5  cups Eggs, whole, liquid
4  lb Sour cream
2  lb Pimientos, drained, diced
1  Tbsp Tabasco® Red Pepper Sauce
1  Tbsp Salt
2  tsp Pepper, white, ground
1  tsp Nutmeg, ground
10  each Pie shells, unbaked, 9-inch


  1. Heat convection oven to 300°F, low fan. Heat oil in large stockpot over medium heat, add onions and bell peppers and cook, stirring occasionally, until onions are translucent, about 5 min. Add water and vegetable base, and bring to a boil; whisk in seasoning packets until dissolved.
  2. Stir in potato slices and cook, stirring frequently, until potatoes are just tender, about 20 min. Remove from heat, cool mixture at least 10 min.
  3. Whip eggs, sour cream, pimientos, Tabasco®, salt, pepper and nutmeg in a large bowl until well combined. Pour egg mixture gradually into potato mixture, stirring gently to combine thoroughly.
  4. Portion 1 quart potato mixture into each of the pie shells. Bake until tarts are set in the center and golden brown and bubbly at the edges, about 35 min. Let rest at least 15 min. before serving.
  5. TIP: This "pie" is best served the day after it is made. It slices best when chilled, and reheats very well, either individual portions in a microwave or heated, brushed with butter, in a 350°F oven. The filling can be prepared a day ahead and refrigerated overnight. If filling is coming straight out of refrigeration, increase baking time to about 45 min. Pies can also be cooked ahead of time and refrigerated before slicing and reheating for service. Individual slices can be frozen and microwaved from frozen to reheat.
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