Using the traditional cheese of Alsace, Munster, this recipe transforms a traditional Rhineland dish into something more distinctly French. It’s a cheese and potato casserole wrapped into some puffy pastry crust.
Cheese and Potato Pie
- 1 24cm Pie Form
- 1 kg Potatoes of the kind which remain firm after boiling
- 250 g Munster Cheese Substitute with Gruyere
- 1 Bunch of Chives
- 1 Large Leek
- 2 Sheets of premade puff-pastry dough
- 250 ml Heavy Cream
- 2 Eggs
- Preheat the oven to 185°C
- Boil the potatoes for 20 minutes in salted water until easily pierced with a fork. Optionally peel, and then cut into cubes.
- As much as possible, chop the Munster cheese into chunks. The cheese can be quite soft, so this may not be perfect.
- Finely chop the chives and cut the leek into thin slices.
- Use the butter to grease the pie form, and fill it out with the first sheet of pastry dough. With a fork, stab the dough in a dozen or so places to help gas escape during the cooking process. Alternatively, you can blind-bake the dough first.
- In a bowl, mix the cheese, potatoes, leek, and chives, then spread this mixture across the pie crust. Now pour the cream over the mixture.
- With the second sheet of pastry dough, cover the pie filling and press the edges of the two pastry sheets together with your fingers to create that typical pie crust look.
- Scramble the eggs in a small bowl and use a silicone brush or spoon to coat the top of the pie with the egg evenly. This will give the pastry dough a nice golden brown sheen.
- Bake in the oven for 40-50 minutes, until the crust has turned golden brown.