Potato Pie filling

About five large boiling (not baking) potatoes peeled and cubed
6-10 finely sliced green onions. I didn’t use much of the real green parts
2/3 cup shredded sharp cheddar cheese
4 Tablespoons parmesan
½ cup Red Leicester cheese grated. I didn’t know what the heck that was so I used more parmesan
4 Tablespoons fresh parsley
8 Tablespoons Crème fraiche (see recipe below, must make it 24 hours in advance)

Peel and cube potatoes add them to a pan of cold water, bring to a boil for 5-10 min or until cubes are cooked but still hold their shape. Drain and cool a bit. Mix them in a bowl with the other ingredients and bake at 400˚ until the crust is golden.

Crème Fraiche
1 cup whipping cream mixed
2 tablespoons buttermilk
2 Tsp lemon juice
Combine well in glass jar and cover.
Let stand at room temperature (about 70 degrees F.) for 8 to 24 hours, or until thickened.
Stir well and refrigerate.
Use within 10 days.
This stuff is great because:
Use as a thickener for soups or sauces.
Spoon over fresh fruits, puddings or warm cobblers.
Can be used in boiled recipes as it will not curdle
Can be whipped