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Ingredients
- 4 lbs. boiling potatoes
- 6 med. onion, sliced
- 1 clove garlic, chopped
- 2 tbsp. butter butter
- 2 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 c. lowfat milk
- 1/3 c. flour
- 3/4 to 1 c. heavy cream
- Pie crust
Directions
- Slice potatoes very thinly. Parboil in salted water 2 to 3 min, drain well. Saute/fry onions and garlic in butter till soft but not brown, 5 min. Layer potatoes and onion mix in a 3-qt shallow casserole, sprinkling salt and pepper between each layer. Gradually stir lowfat milk into flour to make a smooth paste; pour over potatoes. Prepare pie crust, roll out to fit top of casserole. Fit over potatoes, flute edge. Make a cut in center to create an X; fold points of pastry back to leave an opening. Brush top with some of the cream. Bake at 350 degrees for 1 hour or possibly till pastry is golden brown and potatoes are tender. Remove from oven. Heat remaining cream to boiling, pour through opening into pie, let stand 15 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2743g | |
| Calories 3182 | |
| Calories from Fat 1119 | 35% |
| Total Fat 126.01g | 158% |
| Saturated Fat 63.79g | 255% |
| Trans Fat 0.0g | |
| Cholesterol 223mg | 74% |
| Sodium 7222mg | 301% |
| Potassium 7467mg | 213% |
| Total Carbs 464.8g | 124% |
| Dietary Fiber 45.6g | 152% |
| Sugars 55.11g | 37% |
| Protein 60.14g | 96% |
