Potato Pie announces comfort with a poised, savory presence — velvety potato filling tucked into a buttery crust, finished with a golden, crisp top. This refined take focuses on texture contrast: a flaky shell, creamy interior, and nutty browned edges. For a thoughtful pairing, consider a composed green salad; see this curated suggestion for sides: best side dish for chicken pot pie.
Why Make This Recipe
- Effortless Yet Elegant: A modest technique yields a composed, restaurant-worthy tart.
- Minimal Ingredients: Pantry-friendly staples combine into layered, sophisticated flavor.
- Impressive Flavor: Caramelized onions, aged cheese, and fresh herbs elevate humble potatoes.
This version rises above ordinary pies by emphasizing silky texture (not gluey mash), precise seasoning, and a quick blind-bake that keeps the crust crisp under the moist filling. For another complementary idea, explore a side pairing that matches richness and balance: best side dish for chicken pot pie.
Ingredients
Base
- 1 sheet shortcrust pastry (9–10-inch tart) or homemade shortcrust (see note) — chilled
- Note: If making your own, use 115 g cold butter, cut into small cubes; keep dough cool.
Potato filling
- 1.2 kg Yukon Gold potatoes, peeled and cut into even 2 cm cubes
- Note: Starchy or all-purpose potatoes give a silky texture.
- 60 g unsalted butter, room temperature
- 120 ml heavy cream, warmed slightly
- 1 large egg, room temperature (for binding)
- 120 g Gruyère or aged cheddar, finely grated
- 1 medium yellow onion, thinly sliced
- 1–2 cloves garlic, minced
- 1 tbsp fresh thyme leaves, finely chopped
- Sea salt and freshly ground black pepper
Topping & finish
- 1 egg, beaten (egg wash)
- 1 tbsp olive oil or melted butter for brushing
- Flaky sea salt and finely chopped chives for garnish
How to Make Potato Pie:
- Preheat the oven to 200°C (400°F). Chill the assembled tart pan while you work. (Pro tip: a cold pan helps maintain pastry structure.)
- Cook the potatoes in salted boiling water until just tender, 10–12 minutes. Drain and return to the pot to steam off excess moisture for 1–2 minutes. The potatoes should be soft but not waterlogged.
- Meanwhile, sauté the sliced onion in 1 tbsp butter over medium heat until golden and caramelized, 12–15 minutes. Add garlic in the last minute and deglaze with a splash of water to capture browned fond. (Mini-tip: deglazing lifts concentrated onion flavor.)
- Mash the potatoes to a slightly textured consistency — aim for silky cream with small, pleasant pieces. Stir in room-temperature butter, warmed cream, the egg, grated cheese, thyme, and caramelized onions. Season carefully with salt and pepper; the filling should taste slightly under-seasoned since the crust will add savor.
- Roll the chilled pastry into your tart pan, trim and crimp the edges. Line the shell with parchment and fill with baking weights or dried beans. Blind-bake for 12–15 minutes until the edges begin to color. Remove weights and bake 5 more minutes to dry the base. (Pro tip: blind-bake to avoid a soggy bottom.)
- Reduce oven temperature to 190°C (375°F). Spoon the warm potato filling into the pre-baked shell, smoothing the top with a spatula. Brush the rim with egg wash. For a decorative finish, thinly slice a small potato and arrange overlapping rounds on top, brush with olive oil or butter.
- Bake until the filling is set and the crust is deeply golden, 35–40 minutes. Look for a gentle jiggle in the center — it will firm as it rests. The top should be a warm, toasted gold. (Chef’s tip: an instant-read thermometer should read ~70–73°C / 160–165°F in the center.)
- Let the pie rest for 15 minutes before slicing to allow the filling to settle and the texture to become creamy and sliceable. Sprinkle with flaky sea salt and chives just before serving.
How to Serve Potato Pie
Slice neatly and present on warm plates. Serve with a lightly dressed frisée or peppery arugula tossed in lemon vinaigrette to cut the richness. For refined contrast, spoon a small quenelle of crème fraîche or herb oil alongside each slice. Garnish with microgreens or thin shavings of extra cheese for an elegant finish.
How to Store Potato Pie
Cool the pie to room temperature before covering loosely with foil. Refrigerate for up to 3 days. To refresh texture, reheat slices on a sheet pan in a 180°C (350°F) oven for 10–15 minutes until the crust crisps; avoid the microwave to preserve flakiness. Freeze whole or in portions for up to 1 month; thaw overnight in the fridge, then re-crisp in a hot oven.
Tips to Make Potato Pie
- Use starchy or all-purpose potatoes for the silkiest mash; waxy types can become gluey when overworked.
- Fold ingredients gently—overmixing releases starch and dulls texture.
- Blind-bake the crust to keep the bottom crisp under the moist filling.
- Caramelize the onions slowly for deep, sweet flavor rather than quick browning.
- Rest the pie after baking to allow the filling to set cleanly for precise slices.
Variation (if any)
- Truffle-scented: Fold 1 tsp truffle oil or finely grated black truffle into the filling and finish with a light drizzle before serving.
- Individual tarts: Use a muffin tin or small tart pans for elegant single servings.
- Cheese swap: Replace Gruyère with Taleggio or aged Comté for a more pungent, creamy profile.
- Gluten-free: Use a buckwheat or almond flour crust and follow blind-baking guidance.
FAQs
Can I use leftover mashed potatoes for this pie?
Yes. Use cooled leftover mash but loosen it with warmed cream or milk and check seasoning. Avoid overworking to keep a pleasant texture.
How do I prevent a soggy bottom?
Blind-bake the crust until the base feels dry and the edges begin to color. Ensure the filling is warm when added so the crust won’t steam.
Can this be made ahead?
Prepare the filling and blind-baked shell ahead. Assemble and bake on the day, or fully bake, cool, and reheat for service to maintain optimal texture.
Conclusion
This Potato Pie balances comfort with restraint: layered textures, a refined flavor profile, and straightforward technique produce a dish worthy of a holiday table or intimate dinner. The interplay of silky potato, nutty cheese, and a crisp, golden crust creates memorable contrast. If you enjoy exploring potato preparations, you may appreciate a different crisp technique such as Crispy Hasselback Potatoes for contrast with this pie: Crispy Hasselback Potatoes. Share your notes and photos in the comments — how would you make this dish your own?
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Potato Pie
- Total Time: 90 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A refined potato pie featuring velvety filling, buttery crust, and a crispy top, perfect for a comforting meal.
Ingredients
- 1 sheet shortcrust pastry (9–10-inch tart) or homemade shortcrust
- 1.2 kg Yukon Gold potatoes, peeled and cut into 2 cm cubes
- 60 g unsalted butter, room temperature
- 120 ml heavy cream, warmed slightly
- 1 large egg, room temperature
- 120 g Gruyère or aged cheddar, finely grated
- 1 medium yellow onion, thinly sliced
- 1–2 cloves garlic, minced
- 1 tbsp fresh thyme leaves, finely chopped
- Sea salt and freshly ground black pepper, to taste
- 1 egg, beaten (for egg wash)
- 1 tbsp olive oil or melted butter for brushing
- Flaky sea salt and finely chopped chives for garnish
Instructions
- Preheat the oven to 200°C (400°F) and chill the tart pan.
- Cook the potatoes in salted boiling water for 10–12 minutes until just tender, then drain and steam off moisture.
- Sauté the onion in butter over medium heat for 12–15 minutes until caramelized; add garlic in the last minute and deglaze with water.
- Mash the potatoes to a slightly textured consistency, then stir in butter, warmed cream, egg, cheese, thyme, onions, and season with salt and pepper.
- Roll out the pastry into the tart pan and blind-bake for 12–15 minutes with weights, then bake for an additional 5 minutes.
- Reduce oven temperature to 190°C (375°F) and fill the crust with the potato mixture, smoothing the top.
- Brush the rim with egg wash and arrange thinly sliced potato on top, then brush with oil or butter.
- Bake for 35–40 minutes until golden and set, resting for 15 minutes before slicing.
Notes
Serve with a lightly dressed green salad to cut the richness. Reheat leftovers to maintain crispness.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 70mg