Onion and Potato Pie

Use the Shortcrust recipe for this delicious fall dish.

Ingredients

• 2 Russet Potatoes, washed and sliced thin
• 3 Lg Yellow Onions, sliced thin, pole to pole
• 100g Butter
• 100g AP Flour
• 200ml Whole Milk, room temperature
• 4oz Leerdammer Cheese, shredded and divided (or other melty cheese)
• 1t Thyme, dried
• 1t Chives, dried
• 1t Black pepper
• 1/2t Nutmeg
• 1t Dijon Mustard or dried mustard powder
• 2 shortcrust rounds, one 14" & one 10"

Steps

1. Prepare the shortcrust dough and blind bake the larger pie crust for 20m at 400°F.
2. Place the potatoes in a pot of cool water with a Tbsp of salt and place over a high heat.
3. Gently stir the water once heated to dissolve the salt, being careful of the potatoes.
4. Once potatoes are slightly softened, remove from heat and place on kitchen towel to dry.
5. In a nonstick or stainless pan, begin reducing the onions. Adding a little salt and a splash of water can help encourage the process.
6. Once caramelized to your liking, add butter and flour and cook 2-3m until nutty.
7. Add Milk, thyme, chives, black pepper, nutmeg, and Dijon mustard. Cook 2-3 minutes.
8. Add half of the Leerdammer Cheese and stir to incorporate.
9. In the blind baked shortcrust, layer bechamel (cheese sauce), potatoes, salt, shredded Leerdammer and repeat until ingredients are exhausted.
10. Top with second, smaller, shortcrust and pinch sides.
11. Using a paring knife, add two small vents to the center of the pie.
12. Additionally, if desired, use an egg wash to join the top and bottom crusts and to paint the pie top with the egg wash.
13. Bake 40m at 300°F until ingredients reach 190°F and pie is a deep golden brown.
14. Allow to sit one hour before serving to allow roux to set.