Ingredients:
2 pie crusts (I buy 'em pre-made)
3 large russet potatoes, thinly sliced
1 medium onion, thinly sliced
1 cup sharp cheddar cheese, grated
1 cup or so vegetarian sausage crumbles
2 T fresh parsley, chopped
black pepper
1 cup heavy/whipping cream
1/4 cup cold butter, cut into small pieces
Directions:
- Pre-heat oven to 400
- Lightly oil 10" deep-dish pie plate (turns out that I don't have a big pie plate, so I used a bread pan and baked it 10-15 minutes longer)
- Place pie crust in pan
- Arrange layers of potatoes and onions
- Add sausage crumbles, cheese, parsley and pepper
- Pour cream on top and dot with butter
- Arrange other pie crust on top, sealing edges
- Slice crust to vent steam
- Bake for 10 minutes, then lower the temp to 350 and bake for 50 additional minutes (or until potatoes are tender)
- Remove from oven, rest for 5 minutes, slice and serve
5 comments:
Do you slice your veggies by hand or do you use a mandolin?
If I had been thinking I would have used my apple peeler-corer-slicer for the taters, but did them by hand. It was kind of soothing. No mandolin for me.
How many did this serve? I'm having a pot luck in a week and am thinking of using it as an excuse to finally make this.
yep... just reread your post and see that you wrote it. i'm always doing that. sorry.
I bet us meat eaters could use real meat. I must be hungry, but more likely youare all great cooks, as everything sounds good.
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