1 pastry shell
3 tbsp. butter
2 lg. potatoes, baked & cut into thin slices
1/2 c. grated Parmesan cheese
4 eggs
2 c. half & half
1/2 tsp. seasoned salt
1/2 tsp. summer savory
1/2 tsp. dry mustard
1/8 tsp. cayenne pepper

Melt the butter in a heavy skillet over low heat. Add the potato slices and saute until coated with butter and slightly brown. Using about 3 tablespoons of the grated cheese, dust each potato slice on both sides and arrange the slices in the pastry shell.

Lightly beat the eggs with a wire whisk. Add the half & half and seasoning; blend until smooth. Set the pastry shell on a cookie sheet and carefully pour in the custard mixture. Sprinkle with the remaining grated cheese. Preheat oven to 375 degrees. Bake on center shelf for 30 minutes, or until puffy and brown. Let sit 5-10 minutes.