Recipe: McCall's Frankfurter and Potato Pie (1979)

FRANKFURTER AND POTATO PIE

6 large potatoes (3 lb)
1/2 (or a 10-oz pkg) piecrust mix
3 tbsp flour
1/2 c 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

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

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

2. Prepare piecrust mix as pkg directs; set aside.

3. Toss flour and cheese together.

4. Drain potato 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.

5. 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 tbsp half and half.

6. 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.

Makes 8 servings
Source: McCall's Magazine, June 1979

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Hi Barbara,

It's been a while but the recipe turned up!

Happy Cooking,

Betsy