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Every so often you see a recipe, a picture that a fellow cook, fellow blogger has created, and say, I need to try that one. Â Is this a run on sentence? Â This is one of those recipes. Â It combines potatoes and cheese. Â How bad can it be? Â Add that it is baked in and served in a dough crust and now we are talking.
This is a beautiful presentation and if done well, a very nice presentation for your potato side dish.
Ingredients (adapted from Webcurean):
Filling
- 2 tbsp unsalted butter
- 1 tbsp canola oil
- ½ lb yellow onions, thinly sliced
- 1 clove garlic, crushed
- 1 lb russet potatoes, washed and thinly sliced using a mandolin (I Estimated)
- ½ tsp dried thyme
- ½ tsp salt
- ½ tsp pepper
- 1 cup grated smoked Gruyere cheese (the smoked part is my addition)
- â…“ cup whole milk (substituted for heavy cream)
Biscuit Crust
- 1 cup all-purpose flour
- 1½ tsp baking powder
- ½ tsp cracked black pepper
- ½ tsp salt
- 2½ tbsp cold, unsalted butter, cut into cubes
- ⅓ cup whole milk (substituted for heavy cream)
Instructions
- Preheat oven to 400F.
- Start by sauteing the onions and garlic in the butter and oil over medium heat. Cook about 5 minutes or until the onions have softened.
- Add in the potatoes, thyme, salt and pepper, cover and cook for about 15 minutes, stirring occasionally, until the potatoes are tender but not overdone. Â I had a lot of potatoes and needed to make sure they did not stick together.
- Meanwhile, add the flour, baking powder, pepper and salt to a food processor bowl, and give a quick pulse. Add in the butter, and pulse until butter is fully incorporated and the mixture looks like fine granules. Gradually add the cream until the dough takes shape. Â It is just like making bread. Â So you want a firm dough with just a little bit of moisture.
- Turn the dough onto a lightly floured board, and knead for a minute or two. With a rolling-pin, roll out the dough to 1/8″ thick and make into as big of a circle as you can.  I used my wood pizza board covered with corn meal to later transfer the dough to my pizza stone.
- Plan two layers of the potatoes and cheese.  For the first layer, spoon the potato mixture into the center, leaving about an inch border around the edge. Top the filling with the smoked Gruyère cheese and then repeat.  Fold the edges of the dough over the filling, and brush with the whole milk.
- Bake 15 minutes, remove from oven, pour the remaining whole milk over the top, then bake for an additional 10 minutes or until golden brown.
Looks great! I wish I had some right now! 🙂
Tell me where to send it. We had plenty left over. It was a big tray for only a few people.
Holy cow that looks incredible! Totally stealing this recipe 🙂
Happy Blogging!
Happy Valley Chow
Thx Eric but it is not stealing. I would love for you to try this recipe and let me know how it turns out.
Peter This potato pie looks great! Another great quick and simple recipe 🙂