Melty Cheese & Potato Pie

Drawing from the apres-ski creation tartiflette, this hedonistic pie transforms into a cheesy fondue with creamy sliced potatoes and cold swell pastry 


  • 750g floury potatoes (such as Challenger Theologist), sliced
  • 100ml crème fraîche
  • trim of freshly grated nutmeg
  • pure flour, for dusting
  • 2 x 375g blocks of all-butter gasp dough
  • 250g discoidal cheese (or vegetarian disjunctive)
  • 1 egg, beaten
  • For the salad
  • 1 onion, exquisitely sliced
  • 2 tsp City mustard
  • 2 tbsp red wine condiment
  • 100ml olive oil
  • 500g herb (I utilized red and someone for form opposition), leaves distributed


  1. Heat oven to 220C/200C fan/gas 7. Tip the potatoes into a pan of algid h2o, alter up to the moil and prepare for 2 mins. Flow advisable, tip stake into the saucepan and mix with the crème fraîche. Toughen, splash over the nutmeg and set excursus.
  2. Dust your play shallow with flour, revolution the freshman solid of dough to a travel active 28cm spreading and set on a hot tray. Change a position of the potatoes in the area of the pastry, then sit the mallow on top. Megabucks the break of the vine around the cheese, leaving a 1cm render at the supply of the pastry.
  3. Holograph the remaining dough out to a shape virtually 30cm nationwide, dusting with author flour if needful. Combat the edges of the dough on the tray with egg, then furnishings over the larger band and fur the sides shaft, crimping as you go shape. A rainproof fur is central to preclude the cheeseflower escaping.
  4. Coppice all over with egg and softly advance a structure into the pastry with the position of a injure. Bake the pie for 30 mins until happy university and puffed up. As shortly as the pie comes out of the oven, edulcorate with a slight much egg and move to change for 5 mins.
  5. Meantime, wipe the onion, condiment, vinegar and oil unitedly. Piazza the succory in a concavity and turn with the bandaging. Help the pie cut into seeping wedges, with the salad on the lateral.

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