2 tbsp. butter
1 tbsp. vegetable oil
2 lg. onions, sliced
2 c. thinly sliced potatoes
1 refrigerated folded pie crust
1/3 c. half and half
1/2 tsp. salt
1/4 tsp. pepper

Heat butter and oil in large heavy skillet; add onions; cook and stir 5 minutes or until onions are tender. Add potatoes; cook and stir occasionally for 10 minutes until potatoes are translucent and onions are golden. Place unfolded pie crust on lightly greased cookie sheet. Spread potato onion mixture over crust leaving 1 1/2 inch border.

Fold the border over the filling. Brush border with 2 tablespoon half and half. Bake in preheated oven at 400 degrees, 15 minutes. Mix remaining half and half, salt and pepper; pour over filling. Bake 10 minutes longer or until pastry is golden and potatoes are tender. Cut in wedges to serve. Makes 4 servings.