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Cheese and potato pie

A homemade savoury cheese and potato pie with one slice cut out of it

Cheese and potato pie

Name: Cheese and potato pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: French
Ingredients: 700g floury potatoes peeled and thinly sliced; 500g shortcrust pastry (block or ready-rolled sheets); 100ml double cream; 1 garlic clove crushed; 125g mature cheddar grated; 125g gruyère grated; 1 tsp dijon mustard; 1 egg beaten to glaze

Janine Ratcliffe

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Serves 4 - 6

Easy

Prep: 20 mins

Cook: 40 mins

A star rating of 5 out of 5.12 ratingsRate

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Use a metal pie dish for this cheese and potato dauphinoise pie to ensure the pastry base crisps up perfectly. Feel free to swap the cheeses in the filling to suit what you have

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Alternatives

Complete the dish

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Try our cheese and potato pie, then try chicken and leek pie, little dauphinoise stacks, baked John Dory with dauphinoise potatoes, or creamy potato and herb gratins.

Dauphinoise pie recipe

Ingredients

Nutrition

700g floury potatoes

peeled and thinly sliced
500g shortcrust pastry (block or ready-rolled sheets)
100ml double cream
1 garlic clove

crushed
125g mature cheddar

grated
125g gruyère

grated
1 tsp dijon mustard
1 egg

beaten to glaze

Nutrition: per serving (6)

kcal700
fat48.7g
saturates23.8g
carbs44.8g
sugars1.7g
fibre4.1g
protein18.7g
salt1.3g

Method

step 1

Cook the potatoes in boiling salted water for 5 mins until tender but still holding their shape. Drain and leave to cool.
step 2

Heat the oven to 190C/170C fan/gas 5. If using block pastry, cut into two pieces and roll out to two circles big enough to cover a 20cm pie tin.
step 3

Line a metal pie tin with one sheet of the pastry, leaving the excess overhanging.
step 4

Put the potatoes, cream, garlic, cheeses and mustard in a large bowl, season well and toss together. Tip into the pie dish – it will overfill the dish but just pile it up into a dome. Brush the edges of the pastry base with egg. Top with the second sheet of pastry. Press the two together then trim the edges to overhang by about 2cm. Roll the edges back and crimp together. Chill for 15 mins. Egg-wash the top then bake in the oven for 40 mins until the pastry is crisp and dark golden. Leave to sit for 10 mins before serving.

More ways with potatoes.

An oval stone platter of crisp, golden cubes of potatoes on a grey tablecloth

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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A star rating of 5 out of 5.12 ratings

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