Cooking with Potatoes by Dorothy Parker

Author:Dorothy Parker
Language: eng
Format: epub
Publisher: Storey Publishing, LLC
Published: 1990-03-25T16:00:00+00:00

POTATO AND LEEK PIE

Here’s another potato-leek union, this time a nondessert pie. Try making the pie shell of graham cracker crumbs and melted butter or margarine rather than of pastry crust.

3 or 4 medium-size potatoes (enough to make 2 cups mashed)

2 large leeks

2 tablespoons margarine

2 eggs

¾ pound ricotta

¼ cup sour cream.

¼ cup plain yogurt

¼ cup milk

2 teaspoons paprika

1 9- or 10-inch pie shell

3 tablespoons grated Parmesan or Romano cheese

Peel, cut up, and boil the potatoes until soft, then mash or put them through a ricer. Prepare the leeks by cutting off roots and tops. Wash the leek leaves, cut them into rings, and wash again; pat dry with paper towel. Melt the margarine in a fry pan and sauté the leeks until softened.

In a large bowl, beat the eggs lightly, then blend in the ricotta (by hand or in a blender). When the mixture is smooth, stir or blend in the mashed potato, sour cream, yogurt, milk, and paprika. Stir in the leeks, distributing well.

Spoon the mixture into the pie shell, top with grated cheese, and bake in a 350°F oven for about 45 minutes, or until the top is browned. This dish can be served hot, warm, or cold.

YIELD: 6 OR 8 CUTS OF PIE

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