Gluten-Free Savory Potato Pie
Delight in the comforting goodness of a Gluten-Free Savory Potato Pie, a hearty dish that brings a rustic yet elegant touch to your table. This recipe combines a buttery, gluten-free crust with tender Yukon Gold potatoes layered alongside sautéed onions, garlic, and fresh thyme for a burst of savory flavor. Cream and egg unite to create a luscious filling, enhanced with grated Parmesan cheese and a whisper of nutmeg for depth. Perfectly baked to golden perfection, this pie is topped with fresh parsley for a vibrant finish. Ideal for gluten-free diets, this dish works wonderfully as a main course or a side, pairing beautifully with crisp salads or roasted vegetables. Easy to prepare with simple yet flavorful ingredients, it’s a must-try for cozy dinners or gatherings alike.
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Recipe Information
Ingredients
- 200 grams Gluten-free all-purpose flour
- 100 grams Unsalted butter
- 1 teaspoon Salt
- 4 tablespoons Ice-cold water
- 500 grams Yukon Gold potatoes
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Fresh thyme leaves
- 120 milliliters Heavy cream
- 1 large Egg
- 50 grams Parmesan cheese, grated
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
- 1 tablespoon Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the gluten-free flour and salt. Add the butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Gradually add ice-cold water, one tablespoon at a time, mixing gently until the dough comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Peel and slice the potatoes into 1/4-inch thick rounds. Place them in a pot of salted boiling water and cook for 5-7 minutes, until just tender but not fully cooked. Drain and set aside.
In a skillet over medium heat, warm the olive oil. Add the onion and garlic, sauté until soft and fragrant, about 5 minutes.
Stir in the thyme, salt, black pepper, and nutmeg. Remove from heat and set aside.
In a small bowl, whisk together the heavy cream and egg. Set aside.
Roll out the chilled dough between two sheets of parchment paper to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish and trim any excess overhang.
Layer half of the potato slices on the bottom of the crust. Top with half of the sautéed onion mixture and half of the cheese. Repeat the layers with the remaining potatoes, onion mixture, and cheese.
Pour the cream and egg mixture evenly over the layered ingredients in the pie dish.
Bake in the preheated oven for 45-50 minutes, or until the pie is golden brown and the filling is set.
Allow the pie to cool for 10 minutes, then garnish with the chopped parsley before slicing and serving.
Nutrition Facts
Calories |
2843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.6 g | 230% | |
| Saturated Fat | 91.0 g | 455% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 611 mg | 204% | |
| Sodium | 3420 mg | 149% | |
| Total Carbohydrate | 278.0 g | 101% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 8.9 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 738 mg | 57% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2425 mg | 52% | |
*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.
