Indulge in a culinary masterpiece that combines the comforting flavors of cheddar cheese and tender potatoes in a flaky, golden crust. Our cheddar potato pie is a symphony of textures and tastes, sure to delight any palate. With three delectable recipes to choose from, you'll find the perfect variation to satisfy your cravings. Discover the classic cheddar potato pie, a timeless dish showcasing the harmonious blend of creamy cheddar, soft potatoes, and a crispy crust. Explore the unique flavors of the Mexican cheddar potato pie, where zesty salsa, flavorful chorizo, and a blend of Mexican cheeses add a vibrant twist. For a vegetarian delight, try the vegetable cheddar potato pie, featuring an array of colorful vegetables nestled in a creamy cheddar sauce. Each recipe promises an unforgettable culinary experience, leaving you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
CHEDDAR POTATO PIE
I got this one in an email from Kraft. Haven't tried this yet, but it looks like a good hearty dish with very little effort!
Provided by yooper
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook and stir meat and onion in large skillet 4 to 5 minutes.
- Add steak sauce, bring to a boil.
- Reduce heat; simmer for 5 to 7 minutes.
- Spoon into 1-1/2-quart casserole.
- Mix mashed potatoes and cheese.
- spread mashed potato mixture evenly over meat mixture.
- Bake at 350 for 12 to 15 minutes or until thoroughly heated.
APPLE CHEDDAR PIE WITH SWEET POTATO CRUST
This is great cold--also with a good salad and chutney. I've also taken it on picnics and the children have taken it in lunch boxes. It's also good weekend fare for when you're busy and everyone's in and out.
Provided by Norahs Girl
Categories Pie
Time 3h10m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Crust:.
- In a bowl combine all ingredients; mix well.
- Press dough into a large greased pie plate.
- Filling:.
- Marinate apple in wine for about 2 hours approx; drain well.
- Sprinkle apple and cheese over base of pie crust.
- Beat eggs and cream together; add nutmeg.
- Pour into pie crust and bake for 180°C (350°F) for 45 minutes in a preheated oven.
- Leave to stand in the plate for 15 minutes before cutting.
POTATO, ONION, CHEDDAR UPSIDE DOWN PIE
I have seen some different versions of the potato tart floating around, so of course I had to jump on the band wagon. There is nothing better than some oven cooked "fried" potatoes, than oven cooked "fried" potatoes with onion and cheese. This was off the hook delicious. And of course I couldn't stop there, I made a "queso"...
Provided by Lynn Socko
Categories Potatoes
Time 1h
Number Of Ingredients 12
Steps:
- 1. The number of potatoes will depend on their size. I used red potatoes, but Yukon gold or russet would work fine too. Slice potatoes and onion very thin by hand or using your mandolin.
- 2. I used a cast iron skillet. I drizzled about 2 tbs. of olive oil in the bottom and brushed it around to cover well. Then I sprinkled black pepper and Mrs. Dash original blend in the bottom of the pan to suit my taste. Next layer slices of onion in the bottom.
- 3. Then I added a generous layer of potatoes, re-seasoned with Mrs. Dash.
- 4. Then a generous layer of cheddar.
- 5. Then another layer of potatoes with Mrs. Dash and a little drizzle of olive oil. Place an oven proof lid on and bake at 375° for 30 min., remove lid and bake another 20 min. or until fork slides in easily.
- 6. Let stand for about 10 min. then loosen sides with a spatula, and run it under potatoes to make sure they are not stuck to bottom. Then invert onto plate.
- 7. Next I decided to make a topping for them. I had planned to do a juicy roasted tomato and Thai chili sauce, but ended up adding sour cream and cilantro too.
- 8. First I cut enough cherry tomatoes in half to fill up my small non stick skillet, about 1/2 pint. I drizzled with olive oil and let them cook for about 20 min.
- 9. Once they were somewhat caramelized on the bottom I added 4 oz. of sour cream, 1 tbs. Thai chili sauce and 1/2 c. chopped fresh cilantro. Then I poured it onto the potatoes and spread it out. Super delicious!!!!
BEEF, CHEDDAR AND POTATO PIE
A great one-skillet dish! Just use store bought puff pastry and you'll have a great dinner in no time! Recipe Source~ rachaelraymag.com
Provided by Angela Pietrantonio
Categories Savory Pies
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 375°. In a skillet, combine the beef, carrots, onion, celery, garlic and potato and cook, breaking up the meat, over medium-high heat until the beef is cooked through and some liquid has evaporated, about 15 minutes. Lower the heat to medium, add the beer and cook for 10 minutes. Add the cheese, 2 teaspoons salt and 1/2 teaspoon pepper. Let cool.
- 2. On a floured surface, roll 1 puff pastry sheet into a 12-inch round. Place in a 10-inch skillet or deep pie dish. Roll the remaining puff pastry sheet into an 11-inch round. Using a slotted spoon, transfer the meat mixture to the skillet. Lightly brush the edge of the crust with some of the egg wash, then place the second sheet on top. Press the edges to seal, then trim to a 1/2-inch edge.
- 3. Place the pie on a baking sheet. Brush the top with more of the egg wash and cut an "X" into the pastry. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 45 minutes, tenting with foil if the crust darkens too quickly. Transfer to a rack to cool for 15 minutes. 9 points per serving
Tips:
- Use high-quality ingredients: The better the ingredients, the better the pie will taste. This means using fresh, flavorful potatoes, sharp cheddar cheese, and a flavorful crust.
- Don't overcook the potatoes: Overcooked potatoes will be mushy and ruin the texture of the pie. Cook them just until they are tender.
- Use a good quality cheddar cheese: The cheddar cheese is the star of this pie, so make sure you use a good quality cheese that has a sharp, flavorful taste.
- Don't overfill the pie crust: If you overfill the pie crust, the filling will spill out and the pie will be difficult to serve. Fill the crust no more than 2/3 full.
- Bake the pie until the crust is golden brown and the filling is bubbly: This will ensure that the pie is cooked through and has a crispy crust.
Conclusion:
This cheddar potato pie is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover potatoes, and it is sure to be a hit with your family and friends. So next time you are looking for a hearty and satisfying meal, give this cheddar potato pie a try!
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