Layered Potato Pie Recipes

Steps:

• Heat oven to 425°F. Place potatoes in large bowl of cold water. Grease bottom and sides of 10-inch nonstick ovenproof skillet with 1 tablespoon of the butter. Spray 12x12-inch piece of foil with cooking spray.
• In 1-quart saucepan, heat remaining 4 tablespoons butter, the thyme and garlic over medium heat 1 to 2 minutes, stirring constantly until butter is melted but garlic has not browned. Remove from heat; set aside. In custard cup, combine salt and pepper.
• Drain potato slices; pat dry between paper towels. Starting in center of pan, arrange 1/4 of potato slices, slightly overlapping in circular pattern, covering bottom of pan. Brush with 1/4 of butter mixture; sprinkle with 1/4 teaspoon of the salt mixture. Sprinkle with 2 tablespoons of the Parmesan cheese.
• Repeat layers two more times, ending with cheese. Top with one more layer of potatoes, brush with remaining butter and sprinkle with remaining salt mixture. Press top of potatoes firmly with metal spatula. Cook uncovered over medium-high heat 5 minutes, gently shaking pan occasionally to prevent potatoes from sticking. Cover with foil, sprayed side down.
• Bake 15 minutes. Remove foil; bake an additional 20 to 25 minutes or until potatoes are tender and golden brown. Remove from oven. Run small spatula around edge of potatoes; gently shake pan to loosen potatoes from bottom of pan. Carefully invert potatoes onto serving plate To serve, cut into wedges.

Steps:

• 1. Cook's Tip: A word about cheese. I use jack cheese, fontina, gruyere cheese, cheddar, but I like fontina and jack cheese the best. For the milk mixture, I use a combination of sour cream, heavy cream and 2% milk, which is what I had on hand. You can use all milk, or all cream, or mix it up. Use what you like. Experiment to your hearts content. This is a fun recipe for that!
• 2. Pre-heat the oven to 375 degrees. Spray a 10 inch glass pie dish with Pam.
• 3. Scatter 2 teaspoons of garlic on bottom of Pam sprayed pie dish. Put half of the sliced potatoes on top of the garlic, overlapping the slices. Add half of the onion slices. Add salt and pepper (go easy on the pepper) Sprinkle 1/3 cup of cheese (your choice) over the onions evenly. Repeat the layer of garlic, potatoes, onions, and salt, pepper. Add the milk mixture evenly over the top, and then add the remaining 2/3 cup of cheese of choice, plus, the 1/4 cup of parmesan cheese.
• 4. Cover the pie with foil and bake 30 minutes, uncover and bake 30 minutes more. You may want to do a low broil to brown the top. Cut into wedges to serve. Enjoy!
• 5. Cook's Note: I also have a Tater and Onion Pie with ham that is another variation of this recipe and it is posted.

Steps:

• Combine flour, sugar and salt in a bowl; cut in the shortening and butter until crumbly. Add water and mix lightly with a fork. Shape dough into a ball; divide in half. On a lightly floured surface, roll out one half to fit a 9-in. pie plate. For filling, combine potatoes, onion, salt, pepper and parsley. Spoon into crust; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Seal and flute edges; make several slits in top crust. Bake at 375° for 1 hour. Pour cream into slits in crust; return to oven for 25 minutes or until potatoes are tender. Let stand 5 minutes before cutting.

Steps:

• Bring a lot pot of water to a boil and place the potatoes in the water.
• Bring water back to a boil, reduce hear to medium-low& simmer for only 3 minutes.
• Drain potatoes well and cool to where you can handle them.
• Spread potatoes on clean tea towels to finish cooling and remove all moisture.
• Roll out your puff pastry on a lightly floured surface to apprx 13" x 1/8" thick and place in a 9" pie plate, trim off the excess& save the cut off pastry.
• Heat oven to 425F.
• Arrange a layer of potatoes in the lined pie plate.
• Drizzle with some melted butter, salt & pepper.
• Repeat layers until all the potaoes,butter salt & pepper are in the pie.
• Roll out the left over puff pastry to apprx 1/8" and cut ten 1/2" strips.
• Brush the edges of the pie with the egg mixture.
• Arrange strips lattice fashion over the potatoes pressing edges to seal.
• Brush lattice with the egg mixture.
• Place pie on a baking sheet and bake 15 minutes in the 425f oven until the pastry begins to brown.
• Reduce heat to 350Fbake for 25 minutes or until the potatoes are almost tender.
• Take the pie out of the oven and very carefully pour the whipping cream into the spaces between the lattice strips.
• Return pie to the oven 350f for a further 35 minutes until the pastry is golden and the cream is bubbly.
• Let stand 5 minutes.
• cut in wedges and serve.

Steps:

• Preheat oven to 275 degrees.
• Butter bottom & sides of a 9" pan.
• Thinly slice potatoes in rounds using mandolin.
• One layer at a time, start layering pie working from outside ring to center, slightly overlapping potato slices.
• Season each layer with salt & pepper, chives, parmesan cheese & a sprinkling of small pieces of butter.
• Repeat layering, top layer should also have chives, salt & pepper, parmesan & butter.
• Pour cream or half & half over top of pie reaching up about 2/3 way up dish.
• Bake in oven for about 35 minutes or until bubbly & nicely browned & a knife goes through the potato layers with no resistance.

Steps:

• Pierce the potatoes with a fork in a few spots. Put on a microwave-safe plate and microwave until tender, 14 to 16 minutes.
• Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat. Add the garlic, onion, thyme and 1/4 teaspoon salt. Cook, stirring, until the onion is soft, about 4 minutes. Add the beef, 1/2 teaspoon salt and a few grinds of pepper and cook, breaking up the meat, until no longer pink, about 4 minutes.
• Stir in the beef broth, ketchup and Worcestershire sauce and bring to a gentle simmer. Cook, stirring occasionally, until slightly thickened, 6 to 8 minutes. Stir in the peas and carrots and warm through, about 1 minute; season with salt and pepper.
• Preheat the broiler. Halve the potatoes lengthwise and fluff the flesh with a fork; top each potato half with 1/2 tablespoon butter and season with salt and pepper. Place on a baking sheet. Divide the meat mixture among the potato halves, then top with the cheese. Broil until melted, about 2 minutes.

Steps:

• Preheat oven to 400 degrees F.
• Wash and boil potatoes in salty water with bay leaf until fork tender. Drain potatoes and mash along with horseradish, sour cream, and chives. Season with salt and pepper.
• Put mixture into a 10-inch skillet with 1 tablespoon olive oil and bake until golden and crispy. To serve, invert onto a plate and cut into pieces.

Steps:

• Cook potatoes in a pan of boiling water for 10 minutes.
• Slice potatoes into thin discs. Arrange a layer of potatoes in the base of an ovenproof dish. Layer with a little leek, garlic, cheeses, and parsley. Sprinkle salt and pepper.
• Repeat layers until all ingredients have been used, finishing with a layer of cheese.
• Mix cream and milk together, sprinkle salt and pepper, and pour over potatoes.
• Cook in preheated oven 325 degrees for 1-11/2 hours. Cheese will turn golden brown and bubbly.
• Garnish with basil leaves and any remaining parsley.

Steps:

• Preheat oven to 200c.
• Bring a pan of water to the boil add the potato slices, return to the boil and and parboil for 3 minutes.
• Melt a third of the butter in a seperate pan over medium high heat; add the leeks and saffron, season with salt and pepper. Cover and sweat the leaks over medium heat for 10 minutes or until soft, add the lemon juice and set aside.
• Meanwhile, grease an ovenproof dish with some of the butter. Season the fish and potatoes with salt and pepper.
• Place half the potatoes in the greased dish, then half the fish, all the leeks, another layer of fish and lastly the rest of the potatoes overlapped across the top.
• Sprinkle over water or stock, cover with foil and bake for 15 minutes.
• Meanwhile process bread, garlic, parsley and zest until mixture resembles medium-fine crumbs.
• Remove foil from fish dish top with breadcrumb mix, dot with remaining butter.
• Return to oven uncovered and bake for 12 to 15 minutes or until crumbs are golden brown.
• Serve pie with vegetables or simple green or tomato salad.

Steps:

• 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.
• 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.
• 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.