Description
A comforting Cheesy Dauphinoise Pie featuring tender, nutmeg-infused potatoes and melted cheese encased in a golden, crisp shortcrust pastry. Perfect for a hearty meal, served with bitter leaf salad or cooked greens, wholegrain mustard, and pickles for added zest.
Ingredients
Scale
Filling
- about 900g potatoes, peeled 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
Pastry
- 500g shortcrust pastry (shop-bought or homemade)
- Butter, for greasing the dish
- 1 egg, beaten, to glaze
To Serve (Optional)
- Bitter leaf salad or cooked greens
- Wholegrain mustard
- Pickles
Instructions
- Prepare the potatoes: Place the peeled and sliced potatoes in a pan, cover with cold salted water, and bring to a boil. Reduce heat and simmer for 4-5 minutes until just tender when pierced with a knife. Drain the potatoes thoroughly.
- Mix the filling: Return the drained potatoes to the dry pan. Stir in the crème fraîche and a grating of nutmeg. Fold in the cheese evenly to distribute throughout the potatoes.
- Prepare the pie dish and pastry: Butter a 20cm pie dish or shallow cake tin. Halve the pastry and roll each piece into circles large enough to line and cover the tin. Line the tin with one pastry circle, leaving the excess hanging over the edge.
- Assemble the pie: Spoon the potato and cheese filling into the lined tin. Brush the pastry edge with some beaten egg. Lay the second pastry circle on top, press edges together, trim with a slight overhang, then roll back and crimp to seal. Optionally, decorate with pastry offcuts.
- Chill or freeze: The assembled pie can be refrigerated for up to two days or frozen for up to three months if not baking immediately.
- Bake the pie: Preheat the oven to 190°C (170°C fan) or gas mark 5. Brush the pie surface with the remaining beaten egg. Bake for 40-45 minutes until the pastry is deep golden and crisp.
- Rest and serve: Let the pie stand for 10 minutes before turning it out. Cut into wedges and serve with bitter leaf salad or cooked greens, wholegrain mustard, and pickles if desired.
Notes
- You can use any cheese available, adapt for vegetarians by choosing vegetarian cheese.
- Ensure potatoes are just tender and not fully cooked to maintain good texture inside the pie.
- Prepping the pie in advance and chilling helps the flavors meld and pastry stay crisp.
- This pie freezes well; thaw completely before baking.
- Serve with fresh greens, mustard, and pickles to balance the richness of the pie.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French-inspired
Keywords: Cheesy Dauphinoise, Potato Pie, Shortcrust Pastry, Comfort Food, Vegetarian Pie, Nutmeg, Crème Fraîche, Cheese Pie
