Potato, cheese and onion pie

Potato_Pie_Tile

This is a variation on the classic Pomme Dauphinoise. The recipe is based on one in Jean Conil’s Cuisine Vegetarienne Francaise (published in 1985). Enough for 2 as a main meal:

  • 2 largish onions (finely sliced)
  • 50g butter
  • 500g potatoes
  • 1 clove garlic
  • 1 large egg (beaten)
  • 150ml double cream
  • Black pepper
  • Nutmeg
  • 80g grated Cheddar

Heat half the butter in a heavy bottomed saucepan. Stir in the onions and leave to cook very gently for 10 minutes, stirring occasionally.

Rub a shallow dish (large enough to accommodate the ingredients) with garlic (cut in half). Retain the garlic. Butter the dish with the remaining butter.

Peel the potatoes and cut into rounds about 5mm thick. Place in a pan of cold water. Bring the boil and drain.

Beat together the cream, the egg and garlic (crushed). Season with black pepper and grated nutmeg.

Arrange half the potato slices in the bottom of the shallow dish. Pour over half the egg and cream mixture, and sprinkle with half of the cheese. Then arrange the onions on top. Layer the remaining potatoes, pour over the remaining cream and egg mix, and then sprinkle the remaining cheese on top.

Bake in the oven (180C/Gas Mark 4) for an hour, or until the potatoes are cooked through.

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