Cheesy Potato Pie
Okay, stop what you are doing right now and go to the grocery store to make, by far and away, the best potato pie I have ever eaten. This even beats the other Potato Pie recipe I have in my recipe section. I think the apple gives it just the right amount of flavor. OOh OOh all the flavors together….I take a bite, close my eyes and go to a place that is taste heaven. Even if you choose to buy your pastry crust, I think you will still transcend into yummy utopia. Hmmmm…are you wondering if I like this pie or not?? A mandolin is extremely helpful when you are making this and the dough just fits an 8 inch pan. My son and his friend came home after school and had some..they loved it. I heard my son say, “I am so lucky my mom has a food blog”. An affirmation that fo whatever I am doing wrong as a parent, I can hopefully make up in Potato Pie. Of course that could be wishful thinking on my part. I love the food channel and I always buy the food network magazine. This gem of a recipe come from the current edition.
For the Crust:
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 tablespoon sugar
- 1 teaspoon fine salt
- 1 1/2 cups unsalted butter, cubed (keep cold in the freezer)
- 1 tablespoon white or apple cider vinegar
For the Filling:
- 4 tablespoons extra-virgin olive oil
- 1 large onion, thinly sliced
- Kosher salt
- 4 large red-skinned potatoes (1 1/2 pounds), unpeeled
- 2 gala apples, unpeeled
- 2 sprigs fresh thyme, leaves stripped
- Freshly ground pepper
- 3 tablespoons breadcrumbs
- 5 ounces mortadella or ham, thinly sliced
- 10 ounces white cheddar cheese, shredded
- Heavy cream, for brushing
Make the crust: Pulse the flour, sugar and salt in a food processor. Add 1 stick butter and pulse until combined. Add the remaining 2 sticks butter and pulse three times, or until the mixture resembles coarse meal. Add the vinegar, then gradually add 1/3 cup ice water through the feed tube, pulsing four times, until evenly combined. Squeeze the dough between your fingers. If it doesn’t hold its shape, add up to 2 tablespoons ice water and pulse two more times (the dough should still be crumbly). Turn out onto a clean surface and press into a ball; divide in half, wrap in plastic wrap and flatten into two 1-inch-thick rectangles. Refrigerate at least 1 hour or up to 2 days.
Make the filling: Heat 2 tablespoons olive oil in a skillet over medium heat. Add the onion and cook until slightly brown, 5 to 7 minutes; season with salt and let cool. Slice the potatoes and apples very thinly; toss in a bowl with the thyme, the remaining 2 tablespoons olive oil, and salt and pepper to taste.
Line an 8-inch square baking dish with foil, leaving a 1-inch overhang on all sides. On a floured surface, roll out one piece of dough into a 12-inch square, about 1/8-inch thick. Transfer to the prepared dish, tucking the dough into the edges and corners; do not trim the overhang. Sprinkle the breadcrumbs over the dough and add the onion. Lay the mortadella on top, then sprinkle with about one-third of the cheese. Layer half of the potatoes and apples on top in a single layer, then sprinkle with another one-third of the cheese. Top with the remaining potatoes, apples and cheese.
Roll the remaining dough into a 12-inch square and place on top of the filling. Press the overhang of the two crusts together, then roll the dough under itself and pinch to make a 3/4-inch-high edge. Make slits in the top crust with a knife to allow steam to escape. Refrigerate 30 minutes. Meanwhile, preheat the oven to 425 degrees F.
Bake the pie until golden brown, about 30 minutes. Reduce the oven temperature to 400 degrees F, brush the crust with cream and continue baking until crisp, about 35 more minutes. Cool 25 minutes, then lift out of the pan and slice.