Frankfurter-and-Potato Pie
Source of Recipe
Internet
List of Ingredients
6 large potatoes, 3 pounds
1/2 package piecrust mix (10-ounce)
3 tablespoons all-purpose flour
1/2 cup grated Cheddar cheese
1 large onion, sliced
1/2 pound frankfurters, cut on diagonal
1 tablespoon margarine
1 clove garlic, crushed
1-1/2 teaspoons salt
1/4 teaspoon ground pepper
1/8 teaspoon ground nutmeg
1 cup milk
1/2 cup light cream or half-and-half
Recipe
Pare potatoes; slice very thin. Cover with cold water in large bowl.
Prepare piecrust mix as package label directs. Preheat oven to 350 degrees. Toss flour with cheese.
Drain potatoes thoroughly. Layer in a greased 8 cup, round, shallow baking dish with sliced onion, cheese mixture, frankfurters, margarine, garlic, salt, pepper and nutmeg. Top layer should be potato. Pour milk over potatoes.
Roll out pastry to a 13-inch circle for round dish. Fit over potato mixture; turn under and flute edges. Cut 4 slits in pastry to allow for steam to escape. Brush with 1 or 2 tablespoons of cream.
Bake 1 hour or until pastry is golden-brown and potato is done. Remove from oven; pour remaining cream through vents into pie. Let stand 15 minutes before serving.
Makes 8 servings
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