Scalloped Potato Pie; Recipe


Scalloped Potato Pie; Recipe

Okay folks, last night I tried something new and fabulous. A few weeks back a friend of mine made a dish called “Potato Flan”; it was very good and I couldn’t wait to try it. Sorry for no pictures but I was in full cooking mode yesterday and did not have time. In any event, this is a must try recipe and can be done in many different ways using different cheeses and accompanying ingredients. I look forward to trying this with Smoked Bacon and Cheddar.



3 Pounds Yukon Gold Potatoes sliced very thin (Yukon Gold is must)

3 Tbsp minced garlic

1 1/2 Cups heavy cream

1/4 lb Gruyere cheese shedded

1/4 Lb Fontina Cheese shredded

1/4 Lb Gouda Cheese shredded

3 XL eggs

1/4 Tsp ground nutmeg

1/2 Tsp Cracked black pepper

1/2 Tbsp Kosher salt

Pam or non-stick cooking spray

Special Equipment

8″ x 8″ baking pan or similar.

Mandolin slicer.

Parchment paper or foil.


Preheat oven to 375° F.

Spray the baking dish with cooking spray. Lay the potatoes in overlapping rows to cover the pan. Sprinkle with cheese and garlic. Repeat layering until you reach the top of the pan utilizing all of the cheese and garlic. If your pan is not quite the right size, it’s not that big a deal! Improvise!!!

In a large bowl whisk heavy cream, eggs, salt, pepper and nutmeg together very well. Pour mixture over potatoes slowly and at the sides until all liquid is used. Lightly press down on potatoes to distribute the mixture.

Tip: Let your cream and eggs come to room temperature before whisking together.

Lightly cover the dish with parchment or foil and bake for 1 1/2 hours or longer depending on the depth of your baking dish. Remove cover for the last 20-30 minutes of cooking to brown the top.

Allow the dish to rest for 15-20 minutes before cutting or serving onto a plate. The resting will allow the dish to set and become somewhat firm.

I was amazed how easy and rewarding this dish was. Try substituting Cheddar for the cheese and add cooked smoked bacon while omitting the nutmeg. I have not tried this yet but I’m sure it will work quite well.



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