The Real Patisserie in Brighton sells potato pie. Essentially a classic dauphinoise sheathed in shortcrust pastry it’s solid and heavy but comforting and not at all decadent. In fact the simplicity of the filling makes it feel rather modest. I made it once before, (well a version of it, out of my head), and it took ages but wow it was worth it. I don’t know why it’s taken so long to do it again, but the other night Meg and I did. Nothing was measured, so I can’t offer the weights, but the method was pretty simple.
You need a cake tin with a loose bottom. The one was used was about 8 inches diameter, I think. And it need buttering generously.
Shortcrust pastry (450g flour, big pinch salt & 200g butter)
About 1.3kg new potatoes, peeled and thinly sliced
3 onions (thinly sliced)
3 cloves garlic (finely sliced)
cream, milk, stock, thyme
The bottom and sides of the pie dish were lined in pastry which was then chilled.
Some cream (most of a 300ml pot) was added to a pan with about the same amount of chicken stock, lots of thyme, seasoning and a splash of milk. Into this went the potatoes and it was brought to the boil and simmered very lightly for about ten minutes. This was then left to cool.
Meanwhile the onions were sweated over a low heat.
The potatoes were spooned into the pie with a slotted spoon, pressing them down and topping up with the creamy sauce and layered with onion until it was full. Then the top went on, crimped at the join and decorated with pastry leaves.
It was chilled again before being egg washed and put into the bottom of a 180ºC oven for about an hour.