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Carrot Potato Pie




Source of Recipe


Woman's Day


List of Ingredients




1 lb baking potatoes (2 medium)
1/2 cup heavy (whipping) cream
1/4 cup chopped fresh dill or 1 tsp dried
3/4 tsp salt
1/4 tsp pepper
4-oz chunk Gruyère cheese, shredded (about 1 1/3 cups)
1 lb carrots (6 medium), peeled and shredded

Recipe



1. Heat oven to 375°F. Lightly coat a 9-in. deep-dish pie plate and 1 side of a 12-in.-long sheet of foil with nonstick spray.

2. Peel and thinly slice potatoes; pat dry with paper towels. Place in a bowl, add cream and toss to coat. Layer half over bottom of prepared pie plate. Sprinkle with 1/2 the dill, salt and pepper. Top with layers of 1/3 the cheese, 1/2 the carrots and 1/2 the remaining cheese. Add remaining potatoes (and cream left in bowl), dill, salt, pepper, cheese and carrots. Cover tightly with prepared foil, sprayed side down.

3. Bake 1 hour or until potatoes are tender when pierced. Let stand 15 minutes before removing foil, cutting and serving.