Cheesy Potato Pie
"From Chef Michael Smith from Chef at Home - placed here for safekeeping."
- Ready In:
- 1hr 5mins
- Ingredients:
- 5
- Yields:
-
8 Slices
- Serves:
- 8
ingredients
- 7 -8 yukon gold potatoes, scrubbed
- 2 cups 35% cream
- salt, to taste
- ground black pepper, to taste
- 12 ounces medium cheddar or 12 ounces gruyere cheese, grated
directions
- 1. Preheat your oven to 350°. Place a 12” cast iron skillet or other large deep heavy sauté pan in the oven to preheat. Lightly oil a towel or folded paper towel with vegetable oil and evenly rub the hot pan, lightly coating it with oil just before using. You may also use a standard baking pan lined with parchment paper.
- 2. Meanwhile grate the potatoes into a large saucepan, large enough to hold them and the cream. Add the cream, nutmeg, salt and pepper and bring the mixture to a simmer. This preheating step dramatically speeds up the oven time and evenly heats the potatoes. Stir in the cheese and then pour into the preheated pan. Bake for 45-60 minutes, until the pie has a deep golden brown crust. Loosen edges with a paring knife and Invert onto a serving platter while still warm.
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Reviews
-
Too much cream and cheese, where's the potatoes? <br/>We didn't care for this recipe. Sorry.
RECIPE SUBMITTED BY
I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.
