Three cheese, potato and caramelised onion pie
2014-02-18- Cuisine: British & Irish
- Course: Mains
- Skill Level: Intermediate
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- Servings : 6
- Prep Time : 60m
- Cook Time : 40m
- Ready In : 2:00 h
On Valentine’s Day, I had various kinds of cheese sitting in my fridge. I had just received this beautiful pack from Castello Cheese with a few of their best cheeses and a few other cheeses that I had bought.
So something extra Cheese-y was in order. It was raining and there was a wind howling . So the only thing that could truly warm the heart would be piping hot cheese-y pie!
Finally I decided to make this 3 Cheese potato pie with Caramelised Onions.
As the name suggests, this recipe uses 3 cheeses. First, there is Cheddar, for which we used Castello’s extra mature Cheddar.
For the second, use a blue cheese. We used the Danish blue from Castello’s collection, but a Stilton is nice as well.
For the third cheese, a relatively hard cheese, nutty cheese such as Guyere is a great option. We however used a Pecorino Chiavastello that we had from our recent Rome trip.
The pie was fabulous, the combination of the creme fraiche & cheeses mingled with a must-repeat, must-have recipe that made our dinner so delicious.
Ingredients
- 1Kg Potatoes, sliced thin and round
- 300g Onions, sliced
- 100g Cheddar
- 100g Blue cheese (Stilton/Danish Blue)
- 100g Guyere (or Pecorino)
- 140g Crème Fraîche
- 4 tblsp Double Cream
- 1tsp Salt
- 1 tsp Nutmeg powder
- Freshly ground pepper
- Ready rolled shortcrust pastry
- 2 tbsp Sugar
- 30 g butter
- 1 Egg, beaten
Pictorial
Method
Step 1
Heat the butter in a pan and add the onions, salt and sugar. Fry over a low heat, stirring occasionally, for 5-6 minutes, or until the onions are lightly caramelised. Remove from the heat and keep aside
Step 2
Cook the potatoes in a pan of salted boiling water for eight minutes, drain, and keep aside. The potatoes should not become mushy. Rather they should retain a bite.
Step 3
Mix the crème fraîche, cream and cheddar in a small bowl. Mix together the blue cheese and Gruyère in a separate bowl.
Step 4
Layer one quarter of the potatoes, a third of the onions and a third of the dry cheese mixture at the bottom of a large pie dish. Sprinkle with a some freshly ground black pepper and nutmeg powder.
Step 5
Repeat another layer of potatoes, onions and cheese, and then pour over about half of the cream and cheddar mixture. Repeat.
Step 6
Finally, layer the remaining potatoes, taking care to cover the entire dish properly.
Step 7
Brush some beaten egg over the edges of the dish. Place the rolled pastry over the dish, and press down the sides with a fork. Place a cut at the centre of the pastry to let the steam escape.
Step 8
Put into the middle of a pre-heated oven at 190C, and bake for 30-40 minutes till the pastry is golden brown.
Serve hot. Taste fantastic with some hot bread.
Two of the cheeses in this recipe- the Cheddar and the Blue Cheese were provided by Castello Cheese.
For more cheese recipes, you could also check
This was really yum!
@vaishsen Vaishali, you’re making us hungry with all these delicious recipes! That cheesy pie looks fantastic!
@CastelloUK CAn’t help it. YOur cheese is so good! Makes me want to cook more:)