Gold Potato Pie Recipe

Thin slices of gold potatoes are layered into a pie and baked in a bath of milk, heavy cream, garlic, and Parmesan cheese in this savory recipe. It is a nice change from the usual potato side dish and may be made in advance. Red potatoes are easily substituted for gold potatoes, if need be.

Prep Time: 20 minutes

Cook Time: 45 minutes

Ingredients:

• 1 cup milk
• 1 cup heavy cream
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 clove garlic, minced
• 2 pounds Yukon Gold potatoes (or red potatoes), peeled and rinsed
• 1/4 cup grated Parmesan cheese
• 1 Tablespoon chopped chives

Preparation:

Heat milk, heavy cream, salt, pepper, and garlic in a heavy saucepan just to the boil. Remove from heat, cover, and keep warm.

Preheat oven to 375 F. Liberally grease a 10-inch pie plate.

Use a mandoline, slicing blade in a food processor, or a sharp knife to cut gold potatoes into very thin slices.

Pour 1/3 cup of the milk into the bottom of the prepared pie plate. Layer half of the potatoes in the pie plate, slightly overlapping in concentric circles. Sprinkle with half of the Parmesan cheese. Repeat until all potatoes are used. Carefully pour the remaining milk over the potatoes so they are evenly coated.

Bake pie in the lower third of the oven for 20 minutes. Remove and press down potatoes with a slotted spatula so they are covered with liquid. Sprinkle with remaining Parmesan cheese. Bake an additional 25 minutes, or until potatoes are tender and top is golden.

Remove from oven and sprinkle with chives. Let rest for 15 minutes before cutting to serve.

Yield: 8 servings

Note: You may make gold potato pie a day in advance. Bring cooked pie to room temperature after baking, cover with foil, and refrigerate. Reheat in a 375 F-oven for 40 minutes. Remove foil, and bake an additional 5 minutes until top is bubbly. Let stand for 15 minutes before serving.