Ingredients with Measurements:
- 1 pie crust
- 2 cups Beemster cheese, shredded
- 4 medium-sized potatoes, peeled and sliced
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/4 cup butter
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 2 tbsp fresh parsley, chopped
Special equipment needed:
- 9-inch pie dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and place it in the pie dish. Prick the bottom with a fork and set aside.
3. In a large pot, boil the sliced potatoes until they are tender, about 10-15 minutes. Drain and set aside.
4. In a saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes.
5. Add the heavy cream, milk, salt, black pepper, and nutmeg to the saucepan. Stir until well combined and heated through.
6. Layer the cooked potatoes and shredded Beemster cheese in the pie crust.
7. Pour the cream mixture over the potatoes and cheese.
8. Sprinkle the chopped parsley over the top.
9. Bake in the preheated oven for 35-40 minutes, or until the pie is golden brown and the cheese is melted and bubbly.
10. Remove from the oven and let cool for a few minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 410
Fat: 28g
Carbohydrates: 26g
Protein: 14g
Sodium: 590mg
Sugar: 3g
Substitutions for ingredients:
- Beemster cheese can be substituted with any other hard cheese, such as cheddar or gouda.
- Heavy cream can be substituted with half-and-half or whole milk.
- Fresh parsley can be substituted with dried parsley.
Variations:
- Add cooked bacon or ham to the pie for a meatier version.
- Substitute the potatoes with sweet potatoes or butternut squash for a different flavor.
- Add sliced onions or leeks to the pie for extra flavor.
Tips and tricks:
- Use a mandoline slicer to slice the potatoes evenly and quickly.
- Let the pie cool for a few minutes before slicing to prevent it from falling apart.
- Serve with a side salad or roasted vegetables for a complete meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie on a platter with a garnish of fresh parsley.
Garnishes:
Fresh parsley
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted Brussels sprouts with bacon
- Roasted carrots with honey and thyme
Troubleshooting advice:
- If the pie crust is browning too quickly, cover the edges with foil.
- If the pie is not browning enough, increase the oven temperature to 400°F for the last 5-10 minutes of baking.
Food safety advice:
- Make sure the potatoes are cooked through before adding them to the pie.
- Store leftovers in the refrigerator and reheat thoroughly before serving.
Food history:
Beemster cheese is a Dutch cheese that is made from cow's milk. It is named after the Beemster polder, a region in the Netherlands where it is produced.
Flavor profiles:
The Beemster cheese and potato pie has a creamy and savory flavor, with a hint of nutmeg and garlic.
Serving suggestions:
Serve the Beemster cheese and potato pie as a main dish for lunch or dinner.
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Region: Dutch