Best 2 Cheese And Potato Pie Recipes

**Indulge in a Culinary Delight: A Journey Through the World of Cheese and Potato Pie Recipes**

Embark on a tantalizing culinary adventure as we delve into the world of cheese and potato pie recipes. From classic comfort food to innovative gourmet creations, this comprehensive guide offers a diverse collection of recipes that cater to every taste and skill level. Whether you're a seasoned home cook or just starting your kitchen journey, prepare to be captivated by the delectable flavors and textures that await you. Discover traditional recipes that have been passed down through generations, featuring flaky crusts, creamy cheese fillings, and tender potatoes that melt in your mouth. Explore contemporary recipes that incorporate unique ingredients and cooking techniques, resulting in dishes that are both visually stunning and bursting with flavor. With step-by-step instructions, helpful tips, and stunning food photography, this guide will empower you to recreate these culinary masterpieces in your own kitchen. Get ready to embark on a delicious odyssey, where the harmonious blend of cheese and potatoes takes center stage.

Let's cook with our recipes!

POTATO PIE WITH LEEKS AND FETA CHEESE

Potato Pie With Leeks and Feta Cheese image

This pie, with its potato crust, hails from a Serbian food magazine, says Medena at www.cafechocolada.blogspot.com/ . A lovely pic of said pie sitting pretty on a springform bottom utterly had me hooked. Now I actually hope we have cold weather until I get home so I can fully appreciate this pie. Thinking this should be very adaptable for whatever cheeses one could have on hand - nice inexpensive way to use up bits.

Provided by Busters friend

Categories Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 potato, medium sized
1 cup flour
5 tablespoons butter, melted (and cooled a bit)
2 teaspoons baking powder
1/2 leek, chopped
1/2 teaspoon sea salt
1/4 teaspoon black pepper
5 -6 potatoes, medium sized
1/2 leek, chopped
1/2 cup sour cream
3 eggs
1/2 cup feta cheese (crumbled or cubed)
1/4 teaspoon sea salt

Steps:

First wash, and cook potatoes with their skin. Peel, and mash one immediately, and let the rest (for the filling) cool down.
Preheat oven to 390°F
In a bowl with mashed potato, add margarine, flour, baking powder, salt, and pepper, and knead with hands to get a smooth dough. Add half of chopped up leek, knead it in, then transfer the dough to a medium sized spring form pan, spread it around to cover pan bottom with it.
Peel and slice the remaining potatoes, or chop them up, and place them on top of the dough, along with half of chopped up leek. Sprinkle with 1/4 t sea salt and pepper.
Mix eggs with sour cream, add a pinch of salt, and feta cheese. Pour this over the potatoes, and place the pie in the oven. Bake for about 40 minutes, depending on the oven.
Cool a little, then remove the spring form, and serve. Best if eaten right away, as most potato dishes.

POTATO AND CHEESE MINA (PASSOVER MATZO PIE)

Potato and Cheese Mina (Passover Matzo Pie) image

This simple & delicious recipe is from New York's much-loved "Capsouto Frères Restaurant". Mina is a traditional Sephardic Passover pie. It can be prepared a day in advance and kept refrigerated. Reheat in 325ºF oven for 10-15 minutes.

Provided by blucoat

Categories Savory Pies

Time 40m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

1 idaho potato
6 eggs
salt and pepper
1/4 teaspoon ground nutmeg
6 ounces grated parmesan cheese (about 1 1/2 cups of freshly grated cheese)
3 matzos
2 eggs
1/4 cup milk
3 tablespoons olive oil
warm water, salted

Steps:

Peel and dice potato. Place in a medium pot with enough cold water to cover. Bring to boil and cook until soft. Strain and pass potato through a food mill. Set aside to cool.
In a large bowl mix mashed potato with 6 eggs, seasonings, and 4 ounces cheese.
Preheat oven to 350ºF. Beat two eggs in a large bowl with milk and 1 Tablespoon olive oil. Place warm salted water in a hotel pan or other container large enough to fit whole matzo board. Briefly soak each matzo in water. Dry each matzo and then dip into egg mixture. Heat a large sauté pan with olive oil. Sauté both sides of one matzo until golden brown. Repeat with remaining matzo. Leaving one piece of sautéed matzo in hot pan, place half of potato and cheese mixture on top, then place second piece of matzo over filling. Cover with remaining half of mixture. Place last matzo on top and sprinkle with 2 ounces of cheese. Bake for about 15-20 minutes or just until set. Remove from pan and allow to cool slightly. Serve warm.

Tips:

For the best results, use a good quality cheese that melts well, such as cheddar, mozzarella, or Gruyère.
To make the pie extra creamy, add a dollop of sour cream or crème fraîche to the filling.
If you don't have a pie crust on hand, you can use a store-bought one or make your own using a simple recipe.
To prevent the pie from becoming too soggy, pre-bake the crust for a few minutes before adding the filling.
Serve the pie warm with a side salad or your favorite vegetables.

Conclusion:

This cheese and potato pie is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover mashed potatoes. With its creamy filling, crispy crust, and cheesy topping, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a comforting and satisfying meal, give this cheese and potato pie a try. You won't be disappointed!