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Brunch Pie Potato Leek

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.

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