FRANKFURTER AND POTATO PIE

6 large potatoes (3 lb)
1/2 of a 10 oz pkg pie crust mix
3 tbsp flour
1/2 cup grated cheddar cheese
1 large onion, sliced
1/2 lb frankfurters (5), cut on diagonal
1 tbsp margarine
1 clove garlic, crushed
1 1/2 tsp salt
1/4 tsp pepper
1/8 tsp ground nutmeg
1 cup milk
1/2 cup half and half, divided use

Pare potatoes, slice very thin. Cover with cold water in a large bowl.

Prepare piecrust mix as package directs; set aside.

Preheat oven to 350 degrees F. Grease an 8 cup round shallow baking dish.

Toss flour and cheese together; set aside.

Drain potatoes thoroughly. Layer in prepared baking dish with sliced onion, cheese mixture, frankfurters, margarine, garlic, salt, pepper and nutmeg. Top layer should be potato. Pour milk over potato; set aside.

Roll out pastry to 13-inch circle for round dish. Fit over potato mixture, turn under and flute edges. Cut four gashes in pastry to allow steam to escape. Brush with 1-2 tablespoons half and half.

Bake 1 hour, or until pastry is golden brown and potato is done.

Remove from oven, pour remaining half and half through vents into pie. Let stand 15 minutes before serving.

Notes in 1979: "Makes 8 servings at 39 cents each"

Source: McCall's Magazine, June 1979