Potato and Leek Pie by Sue Freeman
1 baked pie crust
Filling:
3 T butter
3 large leeks, trimmed and thinly sliced (approx. 3-4 cups)
3 T heavy cream
1/4 t gound nutmeg (or grate fresh nutmeg)
1/4 t salt
1/4 t pepper
1 large cooked potato peeled and thinly sliced
Preheat oven to 375.
In a large skillet, melt butter and add leeks and saute til softened;about
10 minutes.
Reserve 1 cup of the leeks. Stir in cream and spices
and cook stirring occasionally until thickened...about 2 minutes.
Spoon into prepared crust. Arrange the potatoes slices by layering
them in a circle around the pie with a smaller circle on top of the
bigger one and one slice to cover the hole of the second circle.
Arrange the reserved cup of leeks around the outside edges of the pie.
Bake until filling is heated through about 10 to 15 minutes.
Cool slightly before serving.