Southern Indiana Leek and Potato Pie |
|
 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 5 |
|
Mild, creamy and delicious!!!! *Make sure you use seasoned mashed potatoes, and taste test before filling pie shell and baking to add additional salt or pepper to taste. Ingredients:
1 (9 inch) unbaked pie shells |
3 -4 large leeks, depending on how big they are |
2 tablespoons butter |
1 small garlic clove, minced |
1 (16 ounce) carton cottage cheese |
2 eggs, beaten |
2 cups seasoned mashed potatoes |
1/2 cup sour cream |
1 teaspoon salt |
1/4 teaspoon fresh coarse ground black pepper |
1/4 cup grated parmesan cheese |
paprika |
Directions:
1. Wash leeks, cut off tops, leaving 2 inches of the leaves. Trim off roots.
2. Cut leeks into thin rings.
3. Saute in butter and garlic. Set aside.
4. In a bowl, blend/stir cottage cheese and and beaten eggs.
5. Stir in potatoes, sour cream, salt and pepper.
6. Fold in leeks.
7. Pour into pie shell.
8. Sprinkle cheese over top and dash with paprika.
9. Bake in 425 oven for 40-45 minutes.
|
|