Take-out Tuesday, Creamy Chive Potato Pie

the Painted Apron

9 years ago

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

Course Side Dish

Cuisine American, Irish

Keyword comfort food, creamy chive potatoes, potato casserole, potato pie, potatoes

Prep Time 20

Cook Time 1

Servings 6

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

*you have to use your own judgement on the cream, you want to use enough so the dish won’t be dry, but not so much as to make it soupy. Adding by drizzles is best and checking part way through cooking time

To reheat leftovers, drizzle with a little more cream, cover dish and heat at 350 30 minutes or until hot