Layered Potato Pie - cooking recipe

Ingredients

2 lbs potatoes, peeled & thinly sliced
1/2 package 198gram puff pastry, thawed
1/4 cup butter, melted
salt & pepper (white pepper is best)
1 egg, beaten with
1 tablespoon cold water
1/2 cup whipping cream

Preparation

Bring a lot pot of water to a boil and place the potatoes in the water.
Bring water back to a boil, reduce hear to medium-low& simmer for only 3 minutes.
Drain potatoes well and cool to where you can handle them.
Spread potatoes on clean tea towels to finish cooling and remove all moisture.
Roll out your puff pastry on a lightly floured surface to apprx 13\" x 1/8\" thick and place in a 9\" pie plate, trim off the excess& save the cut off pastry.
Heat oven to 425F.
Arrange a layer of potatoes in the lined pie plate.
Drizzle with some melted butter, salt & pepper.
Repeat layers until all the potaoes,butter salt & pepper are in the pie.
Roll out the left over puff pastry to apprx 1/8\" and cut ten 1/2\" strips.
Brush the edges of the pie with the egg mixture.
Arrange strips lattice fashion over the potatoes pressing edges to seal.
Brush lattice with the egg mixture.
Place pie on a baking sheet and bake 15 minutes in the 425f oven until the pastry begins to brown.
Reduce heat to 350Fbake for 25 minutes or until the potatoes are almost tender.
Take the pie out of the oven and very carefully pour the whipping cream into the spaces between the lattice strips.
Return pie to the oven 350f for a further 35 minutes until the pastry is golden and the cream is bubbly.
Let stand 5 minutes.
cut in wedges and serve.