Scalloped Potato Pie - cooking recipe

Ingredients

2 ready-made pie crusts (or your own two crust pie crust recipe, prepared)
5 medium potatoes
1/3 cup butter
1/2 cup thinly sliced green onion
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dry mustard
3 tablespoons flour
1 1/2 cups half-and-half or 1 1/2 cups whole milk
1 cup shredded sharp cheddar cheese

Preparation

Heat oven to 375*F.
Peel potatoes.
Thinly slice them to make 4 cups.
Cover with water.
Melt butter, saute onions in this.
Stir in salt, pepper, dry mustard, and flour until blended.
Stir in half and half or milk and cook, stirring constantly, over medium heat until thickened.
Stir and boil one minute.
Remove from heat.
Line a 9 inch pie tin with pastry.
Drain potatoes.
Pat dry.
Using 1/3 cup each, layer potatoes, cheese and sauce in crust.
Repeat layers twice.
Cover with top crust.
Flue edge and vent top.
Glaze with a little milk or beaten egg yolk if desired.
Cover edge with foil.
Bake 25 minutes.
Remove foil and bake 30 to 35 minutes longer.