Take-out Tuesday, Creamy Chive Potato Pie
Happy St. Patrick’s Day! A very important holiday around our house,
Happy Birthday CC! We are LUCKY indeed!
Okay, now, what could be more appropriate to celebrate St. Patrick’s Day than a Potato Pie?
This pie is not only full of creamy potatoes and chives, it is baked in a puff pastry crust which gives it a crispy texture that compliments the soft potatoes and another layer of flavor…
I got the idea from A Spicy Perspective. Hers is full of bacon and cheese, so I decided to make mine healthier, hahahahahaha, by just using Greek yogurt and just a leeeeetle cream 😋
Start by slicing potatoes, about 1/8″ thick, and boiling 6-10 minutes to soften
I recently read that if you put a wooden spoon across a sauce pan it won’t boil over
Unfold puff pastry and place in a deep pie or quiche dish
If you defrost the pastry in the refrigerator it won’t stick together when unfolding
Trim excess and gently stretch dough to fit into pan to form crust
Spread with a thin layer of Greek yogurt or sour cream and sprinkle with green onion
Add a layer of potato slices
Spread a little yogurt on the slices, drizzle with heavy cream and season well
Sprinkle with green onions and repeat layers, drizzling each layer with cream
Bake covered for the first 30 minutes, then uncover and add some slices of butter on top of potatoes to help them brown and add some more cream if dish seems dry
Return to oven and bake another 30 minutes or until golden and set
CREAMY CHIVE POTATO PIE
Ingredients
- 1 puff pastry sheet thawed
- 2 medium russet potatoes unpeeled
- 4-5 green onions chopped
- 1, 5 oz carton plain Greek yogurt or sour cream
- 1/2 cup heavy cream*
- seasoned salt or kosher or sea salt
- freshly ground pepper
- cooked, crumbled bacon, optional
- unsalted butter
Instructions
- Slice potatoes and boil in water for 6-10 minutes until soft but not falling apart.
- Unfold pastry and place in deep pie dish. Trim pastry edges and stretch to fit into pan where necessary, using pastry scraps where needed to form round crust.
- Spread a layer of yogurt on bottom of crust and sprinkle with green onions.
- Drain potatoes and pat dry. Add a layer of potatoes.
- Spread a little more yogurt on potatoes, drizzle with cream and season well. Repeat layers until dish is full, ending with yogurt and chives on top and a final drizzle of cream.
- Cover dish with foil and bake at 350 for 30 minutes. Uncover and dot top with butter. Add more cream if dish looks dry. Return to oven and bake for 30 more minutes or until golden and set
- Serve in wedges like pie. 6-8 servings
Notes
Thanks for stopping by!
You can see more of the party decorations on Chalkboard Flower Pots here
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[…] recently came across this creamy chive potato pie and although it wasn’t vegan, I knew I could make it so. Homemade coconut sour cream, I love […]
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I’ll have a slice for breakfast Jenna and I love the puff pastry as a crust! Happy Birthday to your little leprechaun CC 🙂
I know I would love this one! Happy St. Patty’s Day-have fun:@)
Jenna, a very clever way to dress-up the potato, and I thought I knew them all. I love this recipe and will definitely make it.
Happy St. Patrick’s Day
Thanks Emily, I felt a little guilty using puff pastry and potatoes, but oh wow, it is quite a combo 🙂
This looks heavenly. On the menu this week! 🙂
Jane x
Oh good, thanks Jane!
This recipe looks so good! Thanks for sharing with the Thursday Blog Hop!
I would love to try this recipe. It gets so boring serving the same mashed potatoes/french fries all the time, so I’m always on the lookout for different ways to serve potatoes. The chives make them look super special, too!
thanks Jamie!
This looks great! I’m going to try making a vegan version using homemade sour cream made from coconut cream. I love the idea of using puff pastry as the crust!
good idea! Make sure you use plenty, the potatoes soak up the moisture~
Thanks for the tip! 🙂
Hi Jenna,
What delicious goodness in that pie and a special event! Your post is awesome and thanks so much for sharing with Full Plate Thursday.
Happy Spring!
Miz Helen