Throwback Thursday, Creamy Chive Potato Pie

the Painted Apron

3 years ago

I’m wrapping up March with this Creamy Chive 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 adds another layer of flavor

Start by slicing potatoes, about 1/8″ thick,

Boil for 6-10 minutes to soften

If you put a wooden spoon across a sauce pan

it helps to prevent it from boiling over

Unfold puff pastry and place in a deep pie or quiche dish

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 onions

Add a layer of potato slices and 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 uncovered

or until golden and set

You can also add cooked bacon pieces to this pie if desired

This recipe is adapted from A Spicy Perspective

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