Three cheese, potato and caramelised onion pie2014-02-18
- 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.
- 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
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
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.
Mix the crème fraîche, cream and cheddar in a small bowl. Mix together the blue cheese and Gruyère in a separate bowl.
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.
Repeat another layer of potatoes, onions and cheese, and then pour over about half of the cream and cheddar mixture. Repeat.
Finally, layer the remaining potatoes, taking care to cover the entire dish properly.
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.
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