1.8kg potatoes, such as nicola or dutch cream, skins left on and finely sliced
120g grated tasty cheese
1 bunch sage, leaves picked
green salad to serve
Method
Heat butter
in a frypan over a medium heat and fry onion until it becomes soft and
translucent. Preheat oven to 200°C. Lightly grease an 18cm x 7cm springform tin
and press an overlapping layer of potato slices around sides. Next, create a
layer of concentric rings of overlapping discs to cover base. Spread a little
onion and cheese across base, season with sea salt and ground black pepper,
then dot with 4 sage leaves. Cover this layer with potato, and continue
alternating potato and cheese, onion and sage layers until you reach top of the
springform tin. Brush pie with butter, place on a baking tray, and loosely
cover with foil. Bake for 1½ hours, then remove foil and bake for 30 minutes or
until potato is crisp. Remove and allow to cool a little. Cut into generous
slices and serve with a green salad.
I made this last night and am using their photo as it looks
nicer than mine lol. I only wanted a small one and didn’t have a springform pan
small enough so made mine in an enamel pie dish and it didn’t survive being
turned upside down I didn’t use sage but
sauteed 3 cloves of garlic (chopped) with the onion. This was delicious –
should have made a big one!
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