16 March 2009

Cheesy Potato Pie or Pseudo Roesti

Cheesy Potato Pie
The third Wednesday of every month has been designated Potato Ho-Down Wednesday....this does not mean that I am limited to eating potatoes only on Wednesdays by any means!!!! You can never keep a dedicated Ho down...wink...wink... Cathy of Noble Pig and Krysta over at Evil Chef Mom are the founders of this monthly event. Every Wednesday those of us who wish to join in the fun will be posting those scalloped potatoes, mashed potatoes, fries, curries, poutine......if potato is in the name I will be definitely be there!!! Anyone who knows me knows.

This recipe comes from Michael Smith one of our Canadian Food Network stars. It is very similar to a potato roesti, which if given a choice, would be my favourite way with potatoes. It has a different cooking method than the traditional dish so I am calling it a pseudo- roesti.

Roesti is a traditional Swiss dish of fried grated potatoes, a little like a hash brown. Roesti are usually served as a side, although they can also make a wonderful main along with a salad and perhaps an egg, sunny side up.



There are different views on what makes a perfect Roesti. The greatest difference of opinion is whether to use raw or boiled potatoes as the main ingredient. Also, the kind of potato which makes the best Rösti dish is widely disputed. Traditionally a special type of potato (the Rösti potato) is used for Roesti, and they are boiled first.

**Cheesy Potato Pie**

7-8 Yukon Gold potatoes, scrubbed
2 cups 35% whipping cream
1 teaspoon ground nutmeg
Sprinkled sea salt and freshly ground black pepper, to taste
12 oz grated gruyere cheese, or medium cheddar

Preheat your oven to 350°. Place a 12” cast iron skillet or other large deep heavy sauté pan in the oven to preheat. Lightly oil a towel or folded paper towel with vegetable oil and evenly rub the hot pan, lightly coating it with oil just before using. You may also use a standard baking pan lined with parchment paper.

Meanwhile grate the potatoes into a large saucepan, large enough to hold them and the cream. Add the cream, nutmeg, salt and pepper and bring the mixture to a simmer. This preheating step dramatically speeds up the oven time and evenly heats the potatoes. Stir in the cheese and then pour into the preheated pan. Bake for 45-60 minutes, until the pie has a deep golden brown crust. Loosen edges with a paring knife and Invert onto a serving platter while still warm. Cut into slices and serve with a flourish!

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
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27 comments:

  1. I bet this potato tastes really good with all that cream and cheese! Yummy!

    Cheers,

    Rosa

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  2. ...with a flourish, indeed! These are simple and gorgeous...I love simplicity at its best :)

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  3. I was just looking for new ways to cook potatoes since these inexpensive, delicious and nutritious guys are part of my cooking. This is a great idea and I will definitely try it soon!

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  4. The cheesy potato pie sounds awesome! Great recipe!

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  5. Those spuds sound absolutely music to my ears! Such a good recipe Val.

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  6. This reminds me of latkes but taken to whole new levels. I really like the cheese with the potatoes.

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  7. Love the nutmeg in it!

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  8. Oh my goodness what a pie. I must have it. Pie's do not need to be sweet. Oh my Val another winner.

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  9. When is Val's Potato Cookbook coming out?

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  10. Really great recipe for a quick side dish. How can you not like cheese and potatoes?

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  11. I have to say, after catching up through your last 4 posts, that you always, always make great food Val. Your blog is just so enjoyable to visit and get ideas from. Glad you post so often!

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  12. I'm a big fan of things like potato pancakes, so this looks great to me. I love the addition of greens on top too!

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  13. Oh be still my heart! Potatoes? Cheese? Cream? I'll gladly take a large piece of that pie! YUM! Your photo is outstanding! Congrats on your award! :-)

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  14. I recently came accross your blog and have been reading along. I thought I would leave my first comment. I dont know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.


    Kaylee

    http://grillsblog.com

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  15. oh my god - another cheese and potato temptation; i simply cannot get enough of this combination

    (please do come to crete - i know how much you will love it)

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  16. I love potato, extra cheese and nutmeg sounds divine . Great idea !!!

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  17. btw, Val..I've been meaning to tell you how nice your new profile photo is :)

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  18. nutmeg. great touch. and although pi day was saturday, every day is pie day in my world. :)

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  19. This is like hash browns all grown up--it looks incredible! I need to try this the next time I've have potatoes

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  20. Mmm, I love potatoes so much, just like you Val. And I REALLY love gruyere. Great combo.

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  21. Cheese and potato together sound like heaven.

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  22. You must know a trillion ways to cook/bake potatoes dear!!!! I never get tired of eating them and never get tired of seeing your potatoe recipes... Yummy!!!

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  23. Ahahaha...we must have watched the same episode! I too recently enjoyed the cheesy potato pie...delish but the cast-iron skillet method didn't work out as well as Michael's. I tried again with ramekins and they inverted nicely.

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  24. You have elevated potato pie to food of the gods. Very creative and an impressive photo, but all of your photography is excellent.
    Sam

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  25. I love Rosti and you adding the cheese. I have a bunch of potoatos to use up and this is the dish! Thanks.

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  26. Val, You do wonders with potatoes.
    This looks awesome!
    p.s. I agree with Maryann about your profile pic, you're as cute as a button!!

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  27. Michael Smith, another one that I like. All his recipes looks so delicious and fool proof.

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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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