Crisp and Creamy New Potato Pie
Indulge in comfort food perfection with this Crisp and Creamy New Potato Pie—a hearty dish that brings together the rustic charm of tender new potatoes and the luxurious richness of a velvety cheese sauce. Encased in a buttery, golden-baked shortcrust pastry, this pie is layered with sliced new potatoes and smothered in a creamy blend of cheddar, Parmesan, fresh herbs, and fragrant seasonings. The blind-baked crust ensures a crisp texture, while the bubbling, golden cheese filling delivers melt-in-your-mouth satisfaction. Perfect for family dinners or special occasions, this pie is as easy to make as it is to devour, with just 30 minutes of prep time and easy-to-follow instructions. Serve it with a simple side salad for a well-rounded, crowd-pleasing meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 600 grams new potatoes
- 50 grams unsalted butter
- 60 grams all-purpose flour
- 500 milliliters whole milk
- 100 milliliters heavy cream
- 100 grams cheddar cheese (grated)
- 50 grams Parmesan cheese (grated)
- 2 teaspoons fresh thyme leaves
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 sheet ready-made shortcrust pastry
- 1 large egg (beaten)
Instructions
Preheat your oven to 200°C (400°F). Grease and lightly flour an 8-inch pie dish.
Wash the new potatoes thoroughly and boil them in salted water over medium heat for 12-15 minutes or until just tender. Drain and let them cool slightly before slicing into 1cm rounds. Set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk and bring the mixture to a gentle boil, whisking constantly to avoid lumps. Once thickened, reduce the heat and stir in the cream.
Add the cheddar cheese, Parmesan, thyme leaves, parsley, salt, and pepper. Stir until the cheese is fully melted and the sauce is smooth. Remove from heat and set aside.
Roll out the shortcrust pastry and line the prepared pie dish, allowing some overhang. Prick the base with a fork and chill in the refrigerator for 10 minutes.
Blind bake the pastry shell: Line it with parchment paper and fill with baking weights or dried beans. Bake for 12 minutes, then remove the weights and parchment, and bake for another 5 minutes until lightly golden. Set aside to cool slightly.
Layer the sliced potatoes evenly into the pastry shell. Pour the creamy cheese sauce over the potatoes, spreading it evenly.
Trim any excess pastry from the edges and crimp as desired. Brush the edges with the beaten egg for a golden finish.
Bake the pie in the preheated oven for 25-30 minutes or until the filling is bubbling and the crust is golden and crisp.
Allow the pie to rest for 10 minutes before slicing and serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
3156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.5 g | 249% | |
| Saturated Fat | 106.6 g | 533% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 4708 mg | 205% | |
| Total Carbohydrate | 263.1 g | 96% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 33.1 g | ||
| Protein | 95.9 g | 192% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 2073 mg | 159% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3776 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
