Potato pie plays no second fiddle

Kate Lawson
The Detroit News

My SBS (Skinny Before Summer) diet had me kicking starches (potatoes) to the curb. Then, after weeks of preparing potato-less meals, I fell off the spud wagon.

I remember when no meal was complete without a starch to complement the protein. Pot roast without potatoes is akin to eggs without bacon. And what’s the point of making meatloaf if there are no mashed potatoes to keep it company? The vanishing vegetable did not go unnoticed by my husband (who is already skinny before summer).

So last week I decided to welcome potatoes back to our plates by making a pie — a potato pie. Creamy golden potatoes enveloped with cream and garlic, herbs and Swiss cheese then folded into some flaky puff pastry was my way of showing a whole new appreciation for the much maligned tuber. I served it with a light green salad and called it dinner. Sometimes you just have to indulge.



Potato Pie

From the kitchen of Always with Butter

3 Yukon gold potatoes, peeled and cut into 1/4-inch thick rounds

Sea salt

1 cup heavy cream

5 cloves garlic, crushed

1/2 teaspoon nutmeg


2 tablespoons butter, melted

1/4 cup scallions, chopped

1/4 cup flat-leaf parsley, chopped

1 egg yolk

14-ounce frozen puff pastry, thawed

11/2 cups Swiss cheese, grated

Preheat oven to 400 degrees. Line baking sheet with parchment paper.

Cover potatoes with water in a saucepan. Bring to boil over high heat; add a pinch of salt. Cook until tender, 13-15 minutes, then drain and cool.

Bring 1/4 cup plus 3 tablespoons cream, garlic and nutmeg to a boil over medium high heat in a saucepan. Cook until reduced by half; season with salt and pepper. Set aside.

Mix butter, scallions and parsley, then season with salt and pepper. Set aside.

Whisk yolk and remaining cream in a bowl; set aside.

Divide puff pastry into two 6x13-inch rectangles (or use the size the pastry came in when it is two sheets to a box, 17-ounces). Place one rectangle on baking sheet.

Overlap potatoes on pastry leaving a 1/2-inch border. Top with scallion mixture and 1/4 cup cheese; season with salt and pepper.

Add a final layer of potatoes, scallion mix and remaining cheese. Brush edges of dough with egg wash. Cover with pastry sheet and press edges with a fork to seal.

Cut 2-inch slits lengthwise in center of crust, 2 inches apart. Brush with egg wash then chill for 30 minutes. Bake until golden and puffy, 35 minutes. Pour cream mixture into pie vents. Bake for 10 more minutes then let stand for 15 minutes before serving. Makes 8 servings.

Per serving: 520 calories; 34 g fat (16 g saturated fat; 59 percent calories from fat); 40 g carbohydrates; 4 g sugar; 95 mg cholesterol; 413 mg sodium; 13 g protein; 2.5 g fiber.