Get your pie on!
Gorgeous Gruyère
Over at Phill’s blog, there’s a recipe for potato, cheese and onion pie that elevates my pedestrian potato gratin to an art form. Don’t be fooled by the straightforward name, it’s a gorgeous, glorious gourmet treat. (For those of you cooking on this side of the pond, 200 degrees C is equal to 392 F, but I think you could safely set your oven to 400.) And if you need a little tech support on making pie crust, I’m happy to provide it.
Posted on January 22, 2012, in Baking, Dinner and tagged Drink and Food, Gratin, Pie, Potato. Bookmark the permalink. 4 Comments.
As soon as I’m eating starchy carbs again, I’ll check it out. I remember potatoes. Fondly. Very fondly. Sigh.
You are a better woman than I am. Godspeed.
No, it’s kind of a minimalist approach. If you’re up for a challenge, just extrapolate from my recipe and make a pie crust for a regular size pie.
Did I miss the place where quantities are given?