Prepare to embark on a culinary journey that will transform your dinner table into a haven of cheesy, savory delight! This Three Cheese Potato and Caramelised Onion Pie is not just a recipe—it's a mouthwatering experience that combines the rich, creamy textures of three distinct cheeses with the sweet, golden caramelized onions and tender potato layers. Perfect for family dinners, weekend gatherings, or when you simply crave a slice of pure comfort, this British-inspired pie will have everyone asking for seconds before they've finished their first bite!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: British
Serves: 8 servings
Ingredients
- 1 pie crust
- 4 large potatoes, peeled and sliced
- 2 onions, caramelised
- 1 cup cheddar cheese, grated
- 1 cup mozzarella cheese, grated
- 1 cup ricotta cheese
- 2 eggs
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9-inch pie dish by lightly greasing it with butter or cooking spray.
- Begin by caramelizing the onions. Slice onions thinly and cook in a pan with a little olive oil over medium-low heat. Stir occasionally and cook for 25-30 minutes until they turn golden brown and sweet. Set aside to cool.
- Peel and slice potatoes into thin, uniform rounds approximately 1/8 inch thick. Par-boil the potato slices in salted water for 5 minutes, then drain and let cool slightly.
- In a large mixing bowl, combine grated cheddar and mozzarella cheeses. In a separate bowl, mix ricotta cheese with eggs, salt, and pepper until smooth.
- Line the pie dish with the pie crust, ensuring it covers the bottom and sides evenly. Trim any excess dough hanging over the edges.
- Layer the par-boiled potato slices on the bottom of the pie crust, slightly overlapping. Sprinkle a layer of the mixed grated cheeses over the potatoes.
- Add a layer of caramelized onions over the cheese, distributing them evenly across the pie.
- Pour the ricotta and egg mixture over the layers, ensuring it seeps between the potatoes and fills any gaps.
- Top with the remaining grated cheese mixture, creating a final cheesy layer.
- Cover the pie with aluminum foil and bake in the preheated oven for 45 minutes.
- Remove the foil and continue baking for an additional 15 minutes until the top is golden brown and the cheese is bubbling.
- Remove from the oven and let the pie rest for 10-15 minutes before slicing. This allows the filling to set and makes cutting easier.
- Slice into 8 equal portions and serve warm. Can be accompanied by a fresh green salad or steamed vegetables.
Tips
- Caramelization is Key: Take your time when caramelizing onions. Low and slow is the secret to achieving those deep, sweet golden-brown onions that will elevate the entire pie.
- Potato Preparation: Par-boiling the potatoes ensures they're tender but not mushy. Slice them uniformly to guarantee even cooking and a beautiful layered presentation.
- Cheese Selection: While the recipe calls for cheddar, mozzarella, and ricotta, feel free to experiment with similar cheese varieties. A good quality cheese can make a significant difference in flavor.
- Prevent Soggy Crust: To avoid a wet bottom crust, ensure your potato slices are well-drained after par-boiling and that excess moisture is patted away.
- Resting Time Matters: Let the pie rest for 10-15 minutes after baking. This allows the filling to set and makes slicing much easier and cleaner.
- Make Ahead Friendly: This pie can be prepared in advance and reheated, making it perfect for meal prep or entertaining.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 18g
Fat: 25g
Saturated Fat: 14g
Cholesterol: 110mg
