Deep-Dish Potato Pie

• 10-in deep-dish pie plate
• rolling pin
• knife
• grater
• fork

• 2 pie crusts
• 2 pounds potatoes (about 6 medium), peeled (optional) and thinly sliced
• 1 large onion, peeled and thinly sliced
• 1 c sharp cheddar cheese, grated
• 2 T fresh parsley, chopped
• black pepper
• 1 c whipping/heavy cream
• ¼ c cold butter, cut into small pieces

Roll out 1 pie crust and place in pie plate. Arrange layers of potatoes and onions, then top with cheese, parsley, and pepper. Pour cream on top and dot with butter. Roll out the other pie crust and arrange on top, sealing edges. Slice the crust in a few places to let out steam.

Bake for 10 minutes, reduce oven to 350, and continue baking for 50 minutes. Poke potatoes with fork to see if they’re done; if not, keep baking another 10 minutes and try again.

Remove from oven and let sit for 5 minutes. Slice and serve.

From Not Just for Vegetarians: Delicious Homestyle Cooking, the Meatless Way, by Geraldine Hartman. (read my review)

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