Deep-dish cheese, onion & potato pie

6 servings budget cheap recipes cheddar cheese and potato pie crème fraîche dauphinoise easy egg eggs mains nutmeg onion onions over 800 kcal over an hour paprika pies potato potatoes quiche shortcrust pastry spring onion spring onions tart veggie mains

N/A

Source

Ingredients

200g strong, hard cheese (we used cheddar ), ½ coarsely grated, &frac12 cut into small chunks

200ml tub crème fraîche

500g shortcrust pastry

1kg floury potatoes , thinly sliced

2 onions , finely sliced

1 bunch spring onions , roughly chopped

small pinch grated nutmeg

large pinch paprika

1 egg , beaten

Method

Heat oven to 200C/fan 180C/gas 6. In a small bowl, mix the grated cheddar with the crème fraîche, then set aside. Grease and lightly flour a ceramic or metal pie dish, or shallow cake tin, about 23cm wide. Roll out two-thirds of the pastry on a lightly floured surface until large enough to line the tin with a little overhang.

Place a layer of potatoes over the tart and scatter over some of the sliced onions, spring onions and chunks of cheese. Season with salt, pepper, nutmeg and paprika. Layer over more potatoes, scatter again with more onions and cheese, then splodge over half the crème fraîche mix. Repeat with 2 more layers (the potatoes will come up way above the pastry), pushing the filling down slightly, then finish with the remaining crème fraîche mix.

Roll the remaining pastry so it fits over the potatoes. Brush the sides with egg, then lay the pastry over the top. Squeeze the edges together and trim with a knife. Crimp the sides and brush the top all over with egg. Place the pie on a baking sheet, bake for 30 mins, reduce the temperature to 180C/ fan 160C/gas 4, then carry on baking for 1 hr until golden. Leave the pie to rest for 10 mins, then serve straight from the dish cut into slices, with a salad or baked beans on the side.