Name: Potato Pie
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: French
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

Description

A refined potato pie featuring velvety filling, buttery crust, and a crispy top, perfect for a comforting meal.

Ingredients

Scale

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

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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