Cheesy dauphinoise pie
Serves 6 - 8
Easy
Prep:
Cook:
plus resting
Make use of your Christmas cheeseboard leftovers by transforming them into a hearty, warming pie
Skip to ingredients
Units:
- butterfor the dish
- bitter leaf salador cooked greens, wholegrain mustard and pickles, to serve (optional)
For the filling
- about 900g potatoespeeled and sliced slightly thicker than a £1 coin
- 100ml crème fraîche
- grating of nutmeg
- 200g cheese(any type you have; vegetarian, if needed), diced, grated or crumbled
For the pastry
- 500g shortcrust pastry(shop-bought or homemade)
- 1 eggbeaten, to glaze
Nutrition: Per serving (8)
- kcal530
- fat34g
- saturates16g
- carbs41g
- sugars2g
- fibre4g
- protein13g
- salt0.84g
Method
step 1
For the filling, tip the potatoes into a pan and cover with cold salted water. Bring to the boil, then reduce the heat and simmer for 4-5 mins until just tender when a knife is inserted. Drain, then return to the dry pan and stir in the crème fraîche and a grating of nutmeg. Fold in the cheese so it’s evenly distributed.
step 2
Butter a 20cm pie dish or shallow cake tin (a sandwich tin is ideal). Halve the pastry and roll into two circles that are large enough to line and cover the tin. Line the tin using one circle, leaving the excess overhanging. Spoon in the potato filling and brush some of the egg over the pastry edge. Lay the second pastry circle on top, press the edges together, then trim, leaving a slight overhang. Roll the edge back and crimp to seal. Decorate with any re-rolled offcuts, if you like. The pie can be assembled and chilled for up to two days, or frozen for three months.
step 3
Heat the oven to 190C/170C fan/gas 5. Brush over the remaining beaten egg, then bake for 40-45 mins until the pastry is deep golden and crisp. Let stand for 10 mins before turning out. Cut into wedges and serve with salad or greens, mustard and pickles, if you like.
