Best Deep Dish Cheese Onion Potato Pie Recipes

POTATO CHEESE AND ONION PIE

Potato Cheese and Onion Pie image

This has been a favorite of mine since I was about 14 when I first made it. Experiment with different cheeses like gruyere; and I would suggest sprinkling seasoning between the layers for more flavor. Sauteing the potatoes and the onions with some chopped garlic adds a nice touch also.

Provided by byZula

Categories Savory Pies

Time 1h10m

Yield 1 pie

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
1/2 cup shortening or 1/2 cup lard
3 -5 tablespoons ice water
1 teaspoon salt
4 tablespoons butter or 4 tablespoons margarine
2 medium onions, thinly sliced
2 medium baking potatoes, peeled and thinly sliced
3/4 lb sharp cheddar cheese, shredded
1 egg, beaten with
2 tablespoons milk
1 teaspoon pepper
seasoning salt, to taste

Steps:

For pastry, put 1/4 cup of the flour, shortening or lard and 3 tablespoons ice water into bowl.
Beat until mixture is smooth.
Add remaining flour.
Mix until mixture resembles coarse meal, but holds together when pressed into a ball.
Add water if necessary.
Divide into two parts.
Grease a 9-inch pie pan.
Roll out one part of dough to fit the pan. Set aside.
For filling, melt 2 tablespoons butter in each of two skillets.
Add onion slices to one and potato slices to the other.
Saute each vegetable for 8 to 10 minutes or until onions are soft and potatoes are tender crisp.
Spread half the cheese into bottom of the pastry lined pan.
Top with half the onions and half the potatoes. Sprinkle with pepper and seasoning salt.
Repeat layering.
Roll out top crust. Arrange over filling.
Seal edges. Brush with egg-milk mixture. Pierce vent holes.
Bake at 350 F until golden, about 30 minutes.

Nutrition Facts : Calories 4020.7, Fat 270.2, SaturatedFat 129.3, Cholesterol 695.1, Sodium 4874.5, Carbohydrate 275.3, Fiber 15.3, Sugar 14.7, Protein 125.7

CHEESE, ONION, AND POTATO PIES

Cheese, Onion, and Potato Pies image

Provided by Nigella Lawson : Food Network

Categories dessert

Yield Makes 8

Number Of Ingredients 15

Ingredients

2 large egg yolks
1 heaping teaspoon salt
2 tablespoons cold water
1 2/3 cups all-purpose flour
2 tablespoons vegetable shortening, teaspooned out
7 tablespoons cold, unsalted butter, diced
2 4-cup popover pans
2 large potatoes (boiling, not baking)
Scant 1/2 cup finely chopped green onions (about 6)
4-5 ounces sharp Cheddar: 1/3 cup grated, 1/4 cup diced
2 tablespoons grated parmesan
1/4 cup Red Leicester cheese, grated
2 tablespoons chopped parsley
4 tablespoons creme fraiche to bind
Salt and pepper

Steps:

Make the pastry by the usual method, then halve it, form each half into a disc, wrap in plastic wrap, and leave in the refrigerator for 20 minutes.
Preheat the oven to 400 degrees.
Meanwhile, peel and dice the potatoes, put them in a saucepan with plenty of cold water, and bring to the boil. Boil gently for 5-10 minutes, or until the cubes are cooked but still retain their shape. Drain and leave to cool.
In a large bowl, combine the green onions, cheese, slightly cooled potato, and parsley. Bind with the creme fraiche and season with salt and pepper. Roll out one of the pastry discs, cut 8 rough circles slightly larger than the indents, and push 4 into the first tray to make the bases. Fill each with an eighth of the mixture and put the remaining 4 circles on as lids. Seal the pie edges with the back of a knife, making a little hole in each one. Repeat for the second tray with the other disc and the remaining half of the filling.
Cook for 20 minutes, by which time the pastry should be firm, beginning to turn gold, but still pale, and let the pies stand a little out of the oven in their trays before easing them out of the molds.