Cheese, onion and potato pie

Name: Cheese, onion and potato pie
Cuisine: European, British
Ingredients: 500 to 600 g baking potatoes sliced into half cm thick rounds; 3 tbsp butter plus an extra knob for greasing the pie dish; One large white onion, finely diced; Two large spring onions, thinly sliced; 3 tbsp plain flour; 240 mil whole milk; 100 g. Mature cheddar cheese, grated; 100 g. Red Leicester cheese, grated; A handful of grated mozzarella; 2 tsp English mustard; Two 320 g sheets of short crust or puff pastry (Or one of each); One medium egg, beaten; 1 tsp cayenne pepper

8 steps

Updated at: Fri, 09 Aug 2024 14:12:23 GMT

Nutrition balance score

Unbalanced

Nutrition per serving

Calories5212.3 kcal (261%)

Total Fat336.2 g (480%)

Carbs425.3 g (164%)

Sugars21 g (23%)

Protein123.6 g (247%)

Sodium3071.7 mg (154%)

Fiber27.2 g (97%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

500gbaking potatoes

sliced into half cm thick rounds

3 Tbspbutter

plus an extra knob for greasing the pie dish

3 Tbspplain flour

240 milwhole milk

100gMature cheddar cheese

grated

100gred leicester cheese

grated

mozzarella

grated

2 tspenglish mustard

2 x 320gshort crust pastry

or puff, Or one of each

1egg

medium, beaten

1 tspcayenne pepper

Instructions

Step 1

Preheat the oven to 180° C

Step 2

Spread the sliced potatoes on baking paper on a baking tray. Season and oil. Bake in the oven for 20 to 30 minutes until soft and just starting to turn golden.

Step 3

Melt the butter in a large saucepan over a medium heat. Add the onion and spring onions and fry for one minute. Stirring the flour to create a roux, then gradually pour in the milk, stirring as you go to prevent lumps. Add all the cheeses and the cayenne pepper and swiftly stir until they melt. Stir in the mustard, then season with salt and pepper. The sauce will be very thick at this point. More spreadable than it is pourable. Remove the pan from heat.

Step 4

Rub the base and sides of a 22 cm pie dish all over with a knob of butter. Line the dish with a sheet of shortcrust pastry. Trim any excess pastry around the top.

Step 5

Spread a layer of the cheese sauce over the base of the pie, then top with a layer of potatoes. From there you'll do three more layers of cheese sauce and two more potato layers finishing with a layer of cheese sauce.

Step 6

Brush the rim of the pastry with the egg

Step 7

Lay over the sheet of puff pastry and trim the excess. Use a fork to crimp around the edges, then trim with a knife. Brush the top with more egg wash, then slice a few steam holes into the top.

Step 8

Bake in the oven for 30 minutes or until deep golden and crisp on top. Allow the pie to rest for 15 minutes before slicing.