Layered Potato Pie Recipes

Steps:

• Heat oven to 375°F.
• Place potatoes in separate bowls. Add half each of the cream cheese spread, sour cream and pepper to potatoes in each bowl; mash until creamy.
• Stir half the Parmesan into white potatoes, then stir half the cheddar into sweet potatoes. Layer half of each the potatoes in 2-qt. casserole sprayed with cooking spray. Repeat layers.
• Bake 15 min. Top with remaining cheeses; bake 5 min. or until melted.

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:

• 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:

• 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 400°F.
• Peel 4 medium-sized, red skinned potatoes. Slice into 1 inch pieces and boil until just tender. Drain and coarsely grate. Set aside.
• Line the bottom of an 8 inch spring form pan with parchment paper. Brush paper and sides of pan with 1 tablespoons vegetable oil.
• Leaving skins on, microwave the shallots and the garlic on high for 1 minute. They will sizzle and turn soft. Cool and remove the skins and the roots.
• In a large bowl, mix together all Cheese Base ingredients with a rubber spatula. Set aside.
• Mix bottom layer ingredients and pat smoothly out to the sides of the spring form pan.
• Put middle layer ingredients, including garlic, into a food processor and blend just until mixture turns green with small bits of herbs intact. Spread smoothly over previous layer. Chill pan while preparing top layer.
• For top layer, coarsely chop the cooked shallots and mix well with the rest of the top layer ingredients. Spread mixture over previous layer and out to the side of the pan, but leave the top of the pie with a rough texture.
• Bake 50 to 60 minutes, until top is golden and centre does not jiggle when the pan is gently shaking. Remove pie from oven and allow to cook on rack for 15 minutes before unmoulding.

Steps:

• To make the pastry, sieve the flour into a large mixing bowl and add 1 tsp sea salt. Coarsely grate in the cold butter, then use your fingertips to work into the flour until it resembles breadcrumbs. Pour over the vodka and use a butter knife to mix it in, then pour over 2 tbsp cold water and stir again with the knife. If you need to, add a little more water until it comes together as a dough, about 1-2 tbsp. Lightly knead the pastry to a smooth dough in the bowl, dust lightly with flour and wrap in baking parchment. Rest for at least 30 mins.
• Peel and cut the potatoes into 5mm- thick slices and put them in a lidded saucepan. Cover with cold water, add a generous pinch of salt, bring to the boil with the lid on, then lower to a simmer and cook for 8-10 mins until just tender. Drain and leave to steam-dry.
• In a large non-stick frying pan, heat the olive oil, bay leaf and butter together over a medium heat, then add the leek and onion. Season well and add a good grating of nutmeg. Cook, stirring, for 8-10 mins, until softened. Add about 100ml water, and cook until most of it has evaporated. Discard the bay leaf and stir in both the mustards and parmesan. Set aside to cool. Butter and flour a 20cm round pie dish.
• Roll ¾ of the pastry out on a lightly floured surface in a circle larger than the pie dish, then line the dish. Roll the rest into a large circle for the lid and chill both for 10 mins. Heat the oven to 200C/180C fan/gas 6.
• Spoon a layer of the leek mixture into the lined dish, grate over some cheddar and top with a layer of potatoes and the melting cheese slices. Repeat the layering until you have filled the pie dish - press down to compact it.
• Brush some of the egg around the edges, top with the pastry lid and crimp together. Egg wash the lid, scatter over some sea salt and cut two slits in the lid. Bake for 45-50 mins until golden.
• Remove from the oven and allow to sit for 10 mins, then slice and serve with a watercress salad, if you like.

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 180C/160C fan/gas 4. Bring a pan of salted water to the boil and cook the potato slices for 3 mins. Drain and allow to cool.
• Butter a shallow ovenproof dish and spread over the garlic. Layer the potatoes, leeks and cheese, season well, then pour over the cream. Cover with foil and bake for 1 hr.
• Remove the foil and continue cooking for 20 mins or until the top is browned and the potatoes are cooked through. Leave to stand for 5 mins before serving.

Steps:

• Heat oven to 200C/180C fan/gas 6. Slice the peeled potatoes as finely as possible on a mandolin, with the fine slicing blade of a food processor, or with a very sharp knife. (The more finely you slice them, the quicker and more evenly they will cook.)
• Pat the potatoes dry with a clean tea towel and tip into a large bowl. Pour over the melted butter, sprinkle over the thyme and some salt (preferably sea salt or rock salt), and toss until each slice is coated in butter.
• In a roasting tin, measuring about 20 x 20cm, assemble the potato slices vertically, tightly packed together like a deck of cards, until the dish is full and you've used all the potatoes. Sprinkle with a little more salt and place in the oven for 45-50 mins until crisp and cooked. Use a skewer or small sharp knife to check that the potatoes are completely soft and cooked in the centre. Serve from the tin alongside the lamb.

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.