Cheese, onion and potato pie
- 6 to 8
- A little work
Creamy, cheesy potato pie great served with chunky bread soldiers, suitable from 10 months
- 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
Method
-
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).
Serve with chunky bread ‘soldiers’.
Like this? Try these:
