German Potato Pie Susan H. Gordon   From Every Day with Rachael Ray October 2008 SERVES 4 Prep Time: 25 min Cook Time: 35 min 1 cup sauerkraut, squeezed dry 2 baking potatoes (about 1 pound)—peeled, grated and squeezed dry 8 slices bacon, cooked and crumbled 2 teaspoons caraway seeds Salt and pepper 4 large eggs 1 cup heavy cream One 9-inch frozen pie shell 1. Preheat the oven to 375°. In a large bowl, combine the sauerkraut, potatoes, bacon and caraway seeds; season with salt and pepper. 2. In a small bowl, beat together the eggs and cream. Stir into the potato mixture. Pour the mixture into the pie shell; transfer to a baking pan. Bake until the filling has set and is golden around the edges, about 35 minutes. Serve warm or at room temperature.

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