Potato pie

By Diane Thompson
January 19, 2015
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Potato pie

Author Notes: this creamy and crunchy potato dish is heavenly. You get the goodness of the potatoes with garlic and cheese. Diane Thompson

Serves: 8

  • 4 idaho potatoes cut in thin rounds
  • 4 tablespoons butter
  • 2 garlic cloves chopped fine
  • 1 cup cups parmesan cheese Or Gruyere
  • splashes Olive oil
  • 4 pinches salt and peppet
  1. thinly cut potatoes with a mandolin or by hand. Should be around 1/4 inch thick. Chop garlic very fine and grate Parmesan set aside
  2. butter a round pan with removable bottom and begin to layer the potato slices in concentric circles. Use 1/2 of the garlic and spread over potatoes, spread 1/2 the Parmesan cheese over garlic and dot 3 tablespoon of butter over the potatoes. Salt and pepper.
  3. Continues with a new layer same as first cover with foil and bake 30- min at 400 degrees then take foul off and bake another 10 min till browned. Let sit 5 min and remove sides of pan.?
  4. Cut wedges and drizzle with a little olive oil.

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