Cheese, onion and potato pie

Method

• 750g potatoes, peeled and thinly sliced
• 200g hard cheese, half grated and half cut into chunks
• 200ml crème fraiche
• 500g ready to roll shortcrust pastry
• 2 medium onion, sliced
• 1 egg, beaten
• 1 pinch paprika
• 1 pinch black pepper

• Step 1

  Pre-heat the oven to 200C/400F/Gas mark 6.

• Step 2

  Mix the grated cheese and crème fraiche in a bowl and set aside.

• Step 3

  Grease a pie dish, and roll out enough pastry to line your dish, leaving a slight overhang.

• Step 4

  Add a layer of potatoes, then some cheese cubes, then onions and seasoning.

• Step 5

  Add another layer of potatoes, cheese and onions then add half of the crème fraiche mixture. Repeat until the ingredients are used up.

• Step 6

  Roll out the remaining pastry and place on top of the pie. Make sure the edges are all sealed then trim. Brush with a little beaten egg or milk.

• Step 7

  Bake for 30 minutes and then reduce the temperature to 180C/350F/Gas mark 4 and bake till golden (about 60 minutes in total).