Try this Side Dish - Potato Pie recipe, or contribute your own.
Suggest a better descriptionCrust: In a food processor put flour, salt, and butter (diced), and pulse until mixture resembles coarse crumbs. With the machine running add enough water for the dough to come together. Do not over-process. Wrap the dough in saran wrap and let rest in a cool place for about 30 minutes. Roll the dough to about 1/8-inch thickness and line a deep pie dish, letting the extra pastry hang over the sides of the pan.
Filling: Wash, peel and dry the potatoes. Slice the potatoes and onion into thin slices, then cut these in half once. Mix the potatoes and onions with the cream cheese, soup, salt, garlic and parsley. Put the mixture into the pie plate lined with pastry, then pour over enough milk (or half-and-half) to barely cover the filling. Distribute the butter in small pieces all over the filling, fold over the pastry so that the filling is partially covered.
Bake for about 1 hour @ 375(F). Serve warm.
Doesn't freeze well.
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Serving Size: 1 Serving (610g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 923 | ||
Calories from Fat: 429 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.6g | 64 % | |
Saturated Fat 26.2g | 131 % | |
Monounsaturated Fat 11g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 127.1mg | 39 % | |
Sodium 699.9mg | 24 % | |
Potassium 1738.3mg | 46 % | |
Total Carbohydrate 109.5g | 32 % | |
Dietary Fiber 10.7g | 43 % | |
Sugars, other 98.8g | ||
Protein 17.1g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 923
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