Ingredients with Measurements:
- 2 large potatoes, peeled and sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup grated cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 pie crust
Special equipment needed:
- 9-inch pie dish
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, boil the sliced potatoes until tender. Drain and set aside.
3. In a skillet, sauté the chopped onion and minced garlic in butter until softened.
4. Add the flour to the skillet and stir until combined.
5. Gradually add the milk, stirring constantly until the mixture thickens.
6. Add the salt, black pepper, and ground nutmeg to the skillet and stir.
7. Add the grated cheddar cheese and grated Parmesan cheese to the skillet and stir until melted.
8. Add the boiled potatoes to the skillet and stir until coated with the cheese sauce.
9. Pour the potato mixture into the pie crust.
10. Bake for 30-35 minutes or until the crust is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 375
Fat: 21g
Carbohydrates: 32g
Protein: 14g
Substitutions for ingredients:
- Yukon gold potatoes can be used instead of regular potatoes.
- White or yellow onion can be used instead of chopped onion.
- Olive oil can be used instead of butter.
- Whole wheat flour can be used instead of all-purpose flour.
- Almond milk can be used instead of milk.
- Swiss cheese can be used instead of cheddar cheese.
- Romano cheese can be used instead of Parmesan cheese.
- A store-bought pie crust can be used instead of making one from scratch.
Variations:
- Add cooked bacon or ham to the potato mixture for a meatier pie.
- Add chopped spinach or kale to the potato mixture for a healthier pie.
- Add sliced mushrooms to the potato mixture for a more savory pie.
Tips and tricks:
- Make sure to slice the potatoes thinly so they cook evenly.
- Use a sharp knife to cut the pie crust to prevent it from tearing.
- Let the pie cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
- Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the leftover pie in the oven and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the pie on a decorative plate or platter.
- Garnish the pie with chopped fresh herbs, such as parsley or chives.
Garnishes:
- Chopped fresh herbs, such as parsley or chives.
Pairings:
- A side salad with a vinaigrette dressing pairs well with this pie.
- A glass of white wine, such as Chardonnay or Sauvignon Blanc, pairs well with this pie.
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts.
- Garlic bread or dinner rolls.
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk to thin it out.
- If the pie crust is not browning evenly, cover the edges with foil to prevent them from burning.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw potatoes to prevent the spread of bacteria.
Food history:
- MacDonnells Cheese and Potato Pie is a traditional Irish dish that dates back to the 18th century.
Flavor profiles:
- This pie is creamy, cheesy, and savory with a hint of nutmeg.
Serving suggestions:
- Serve the pie hot or warm with a side salad and a glass of white wine.
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Taste: Savory, Cheesy, Creamy, Comforting, Rich