Deep-dish cheese, onion & potato pie

Deep-dish cheese, onion & potato pie

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(29 ratings)

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Cooking time

Prep: 40 mins Cook: 1 hr, 30 mins Plus resting

Skill level

Easy

Servings

Serves 6

Vegetarian comfort food for cold winter evenings - great for lunch the next day, too

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
820
protein
20g
carbs
73g
fat
52g
saturates
26g
fibre
4g
sugar
5g
salt
1.53g

Ingredients

  • 200g strong, hard cheese (we used cheddar ), ½ coarsely grated, ½ cut into small chunks
  • 200ml tub crème fraîche
  • 500g shortcrust pastry
  • 1kg floury potatoes, thinly sliced
  • 2 onions, finely sliced
  • 1 bunch spring onions, roughly chopped
  • small pinch grated nutmeg
  • large pinch paprika
  • 1 egg, beaten

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Method

  1. Heat oven to 200C/fan 180C/gas 6. In a small bowl, mix the grated cheddar with the crème fraîche, then set aside. Grease and lightly flour a ceramic or metal pie dish, or shallow cake tin, about 23cm wide. Roll out two-thirds of the pastry on a lightly floured surface until large enough to line the tin with a little overhang.
  2. Place a layer of potatoes over the tart and scatter over some of the sliced onions, spring onions and chunks of cheese. Season with salt, pepper, nutmeg and paprika. Layer over more potatoes, scatter again with more onions and cheese, then splodge over half the crème fraîche mix. Repeat with 2 more layers (the potatoes will come up way above the pastry), pushing the filling down slightly, then finish with the remaining crème fraîche mix.
  3. Roll the remaining pastry so it fits over the potatoes. Brush the sides with egg, then lay the pastry over the top. Squeeze the edges together and trim with a knife. Crimp the sides and brush the top all over with egg. Place the pie on a baking sheet, bake for 30 mins, reduce the temperature to 180C/ fan 160C/gas 4, then carry on baking for 1 hr until golden. Leave the pie to rest for 10 mins, then serve straight from the dish cut into slices, with a salad or baked beans on the side.

Recipe from Good Food magazine, March 2009

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Comments

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maxbax's picture

I have no idea why, but this recipe was a monumental flop for me, I followed the recipe to the letter but the potatoes were under cooked, I think the cheddar I used was probably too strong and it over powered the whole dish, a milder cheddar would have been better.

Vanessajay28's picture

Made this for our tea this evening & followed the advice of previous posters to par boil the potatoes & soften the onions other than that I followed the recipe exact, was lovely & enjoyed by all.
There is half left over so I'm going to freeze it for another day.

crsm123's picture
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I found this a bit bland and dry. I pre-cooked the potatoes which was definitely needed. I won't be making this again....

sammys19's picture
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Made this tonight for supper, mixed in some Dijon mustard with the grated cheese and creme fraiche , never used nutmeg or paprika I used cayenne pepper instead for a little kick... I also par boiled the sliced potatoes for 5 minutes and drained well, the end result was absolutely FANTASTIC !!

lisalovesmanolo's picture
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I made this for Christmas day supper as an antidote to all that meat. I didn't have a pie dish so used a medium sized sponge tin which worked fine. I parboiled the potatoes for about 2mins and softened the onion too as per other readers comments and they were done perfectly. My only negative was that the creme fraiche was so thick with cheese it was difficult to spread - next time I would either use more cream or perhaps sandwich the cheese between two thinner layers of the cream. I'd also use much more seasoning and nutmeg when not sharing this with my 10 and 12 yea old nieces but as it was, it went down a storm with everyone.

sailorgirl700's picture
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Made this yesterday. Using the ingredients above there was enough to make two 18 cm pies. Which is good because we had one for tea and I froze one for later. I did part boil the potatoes even though I cut them very thinly and I also softened the onions, therefore I knew that everything would be just right when it came to serving it. We all really enjoyed it, served with mushy peas in the style of pie and pea supper.

chefintraininglol's picture
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o forgot to rate it- 5 stars allt he way, with the help of the people who have provided details of the alterations to the recipe, the recipe has been shaped into one very delicious dish!

chefintraininglol's picture
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i cooked this for dinner today and cant believe how good it tasted- was seriously yummy and i will defo make again. i followed the advice of others and sweated the onions and par-boiled the potatoes first. I was scared to use the crme fraiche lol as i have never cooked with it before and was unsure of how it would taste so i only did one layer of the cremefraiche mix in the centre of the pie, however it did taste nice. I served this with beans and salad for me and 2 kids and there was still helf left over so thats lunch sorted tomorrow! loved it totally, brilliant recipe!

sandieb's picture
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Great pie...real comfort food.

I probably used a slightly smaller pie dish than was suggested, I didn't measure it, it was just a regular old pyrex pie plate. I just couldn't stuff all the ingredients into it, so had some potato and onion left over. But, hey ho, they were great fried for brunch next day with a couple of eggs!

poshpause's picture

I have a few recommendations for this recipe - the first being "never make this for a husband who hates potato, even though he cheerily announces "I love Cheese & Potato Pie!", it just won't work". The second being "if you're stuck for time, make something else" and the last being "let the pie rest until the moisture from the creme fraiche has disappeared".

mrb100's picture

Like others I par boiled potato slices. Also made for my neighbour, best pie he's ever tasted, his words.

spongemaker1's picture
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I wish I had followed the suggestions from previous raters. I had plenty of time so thought it would be cooked through as I left it an extra 30 mins in the oven but the potatoes were still not cooked - very disappointing - will try again but have to pre- boil first.

sallyk's picture

Have just made this but cheated a bit - cut the potatoes into small dice and par-boil to soften, also sweated the onions for five mins. When the potatoes and onions are cold, just mix everything together in a large bowl and then pile it into the pastry. Much quicker and easier and still tastes great!

maryechappell's picture
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We really enjoyed this pie, I only had a smaller pie dish so I reduced the quantities and it worked v well. Next time I will add extra cheese. I also parboiled the potato slices for 2 mins.

kbg's picture
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love the ingredients however did not rate this pie not discusting but not great sorry.

falesia's picture
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Doing my usual stunt of not reading the recipe properly, I grated all the cheese and mixed it with the "creme fraiche" - i.e., some cottage cheese and yoghurt as I needed to use both up - in one go. But it still worked brilliantly. I might sprinkle some raw garlic slivers in it next tmie.

For people having trouble with the potatoes not cooking, invest in a mandoline. It's quicker than using a knife and you can make the slices a uniform thickness, down to literally transparently thin. I found one in a charity shop a few years ago and it's one of my favourite ktichen gadgets now.

ginahoman's picture

great!

louisa_holbrook's picture
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Agree with other reviewers about the slightly undercooked potatoes, but still deeply delicious oinion and cheese flavours, like a posh cheese and onion pasty! I served this with shredded cabbage.

xlauramx's picture
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Just lovely! Copied the recipe but followed the advice of others and par boiled the potatoes and I was really really pleased with results.

purplepentacle's picture
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Love, love, love this. It was even better than I thought it would be. I will most definitely make again.

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