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Potato and Cheese Pie Recipe

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Prep Time:20 minutes
Cook Time:1 hour
Total Time:1 hour 20 minutes
Course: Main course
Cuisine: French
Servings: 6 servings

Ingredients

  • 800 g potatoes
  • 1 to 2 French cheese : Saint-Marcellin IGP cheeses (according to taste)
  • 2 handfuls of crushed walnuts
  • 2 puff pastries (approximately 460 g)
  • 1 egg yolk + 1 tablespoon of cream for gilding

FOR THE LEEK SOUBISE (CREAMY LEEK SAUCE)

  • 1 leek white (100 g)
  • 1 onion (100 g)
  • 30 g butter
  • 15 cl whipped cream
  • Salt and pepper
  • 1 pinch grated nutmeg
  • 1 French cheese (saint-marcellin IGP)

Instructions

FOR POTATOES

  • Peel the potatoes, rinse them and immerse them whole in boiling water for 20 to 30 minutes (depending on their size) to pre-cook them. They should be tender but not completely cooked.
  • Drain them and cut them into thin strips. Reserve.

FOR THE LEEK SOUBISE (CREAMY LEEK SAUCE)

  • While the potatoes are cooking, peel the onion and slice it finely.
    Do the same with the leek white.
  • In a pan, gently fry them with the butter until tender, about 10 to 15 minutes. Salt, pepper and stir from time to time.
  • Pour in the cream, add a pinch of grated nutmeg and a Saint-Marcellin cut into pieces.
  • Heat for 3 to 5 minutes over low heat, stirring, until the cheese is melted.

FOR MOUNTING

  • It is possible to use a pie dish or to assemble the pie directly on a baking tray.
    Spread the puff pastry on parchment paper either at the bottom of a dish or on the baking sheet.
    On the puff pastry, place a layer of potatoes in the shape of a circle approximately 22 centimeters in diameter, leaving 2 to 3 centimeters of dough on the edges.
    You can use the edge of a springform pan to help you.
    Place the leek soubise with Saint-Marcellin on top, a few crushed walnuts and pieces of 1 to 2 Saint-Marcellins.
    Repeat the operation on 2 or 3 layers in order to have a little thickness.
    1 puff pastry
    1 layer of potatoes
    1 layer of soubise + walnuts + pieces of Saint-Marcellin
    1 layer of potatoes
    1 layer of soubise + walnuts + pieces of Saint-Marcellin
    1 layer of potatoes
    1 puff pastry
  • Using a pastry brush, brush the egg yolk-cream mixture around the edges of the pastry.
    Cover everything with the second puff pastry.
    Seal the edges of the 2 puff pastries together.
    Brown the top of the tart with the remaining egg-cream mixture. Draw patterns on the top using a kitchen blade or knife. Lightly prick the dough.
  • Preheat your oven to 180°C.
  • Bake (on the bottom of your oven) for about 35-40 minutes. The puff pastry should be nicely browned.
    Serve hot with a nice green salad and some nuts.