Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Yield: 8 servings
- 1 cup milk
- 1 cup heavy cream
- 2 Tablespoons butter, optional
- 1 teaspoon onion powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, pressed
- 2 pounds (about 4 medium) Yukon Gold potatoes (or red potatoes), peeled and rinsed
- 1/4 cup grated Parmesan cheese
- 1 Tablespoon chopped chives for garnish
Preheat oven to 375 F. Liberally coat a heavy glass 10-inch pie plate with vegetable spray.
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 cream mixture into the bottom of the prepared pie plate. Starting from the outer edge and working in, place half of the potato slices in concentric circles, overlapping each slice about half-way. Sprinkle with half of the Parmesan cheese. Repeat layering the second half of the potatoes. Carefully pour the remaining cream mixture over the potatoes, without dislodging the layers, so the potatoes are evenly coated.
Place the pie plate on a rimmed baking sheet to catch any potential drips or boilovers. Bake the potato pie in the lower third of the oven for 20 minutes. Remove and press down potatoes with a slotted spoon so they are covered with liquid. Sprinkle with remaining Parmesan cheese. Bake an additional 40 to 45 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 30 minutes. Remove foil, and bake an additional 5 minutes until top is bubbly. Let stand for 15 minutes before serving.
Gold Potato Pie Recipe Photo © 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.