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Cheesy dauphinoise pie

Make use of your Christmas cheeseboard leftovers by transforming them into a hearty, warming pie

Prep:25 mins
Cook:50 mins
plus resting

Serves 8
Easy

Nutrition per serving

kcal 530
fat 34g
saturates 16g
carbs 41g
sugars 0g
fibre 4g
protein 13g
salt 0.84g

Ingredients

butter , for the dish
bitter leaf salad or cooked greens, wholegrain mustard and pickles, to serve (optional)
about 900g potatoes , peeled and sliced slightly thicker than a £1 coin
100ml crème fraîche
grating of nutmeg
200g cheese (any type you have; vegetarian, if needed), diced, grated or crumbled
500g shortcrust pastry (shop-bought or homemade)
1 egg , beaten, to glaze

Method

For the filling, tip the potatoes into a pan and cover with cold salted water. Bring to the boil, then reduce the heat and simmer for 4-5 mins until just tender when a knife is inserted. Drain, then return to the dry pan and stir in the crème fraîche and a grating of nutmeg. Fold in the cheese so it’s evenly distributed.
Butter a 20cm pie dish or shallow cake tin (a sandwich tin is ideal). Halve the pastry and roll into two circles that are large enough to line and cover the tin. Line the tin using one circle, leaving the excess overhanging. Spoon in the potato filling and brush some of the egg over the pastry edge. Lay the second pastry circle on top, press the edges together, then trim, leaving a slight overhang. Roll the edge back and crimp to seal. Decorate with any re-rolled offcuts, if you like. The pie can be assembled and chilled for up to two days, or frozen for three months.
Heat the oven to 190C/170C fan/gas 5. Brush over the remaining beaten egg, then bake for 40-45 mins until the pastry is deep golden and crisp. Let stand for 10 mins before turning out. Cut into wedges and serve with salad or greens, mustard and pickles, if you like.

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