Indulge in a culinary journey with our delectable Stilton onion and potato pie, a harmonious blend of flavors and textures that will tantalize your taste buds. This savory pie features a flaky, golden crust encasing a generous filling of creamy Stilton cheese, caramelized onions, and tender potatoes. With three variations to choose from, this recipe caters to diverse preferences and dietary needs.
For the classic Stilton onion and potato pie, experience the symphony of flavors as the sharp, nutty Stilton cheese mingles with the sweet caramelized onions and hearty potatoes. If you prefer a vegetarian option, the vegetarian Stilton and potato pie offers a delightful twist, replacing the onions with mushrooms for a rich, earthy flavor. And for those seeking a gluten-free alternative, the gluten-free Stilton onion and potato pie provides the same delectable taste without compromising on texture.
STILTON POTATO GRATIN
A potato recipe for you blue cheese lovers out there! Very easy to make and it tastes wonderful-great with steaks!
Provided by Leslie in Texas
Categories Potato
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Butter (or spray with Pam) a 13X9X2 inch baking dish.
- Arrange 1/3 of potato slices in bottom of pan, overlapping slightly.
- Sprinkle half of cheese over potatoes.
- Sprinkle with salt and pepper and arrange half of remaining potatoes over cheese.
- Sprinkle with the rest of the cheese and arrange the remaining potatoes over the cheese.
- Pour broth over, sprinkle with salt and pepper and dot the top with butter.
- Bake potatoes until top is golden brown, potatoes are tender, and liquid thickens, tilting pan occasionally to baste top layer of potatoes with broth mixture, about 1 hour and 40 minutes.
- Transfer pan to rack and let stand 5 minutes.
- Serve hot.
BONNIE'S POTATO AND ONION PIE
This is a great side dish with tons of flavor, and easy to prepare. The smell is fantastic! (No crust to make) Great served with chicken on the spit and a tossed green salad. Sliced potatoes and onions cooked in sour cream and cheese of your choice. I hope you try this side dish! Enjoy!
Provided by BonniE !
Categories Potatoes
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Cook's Tip: A word about cheese. I use jack cheese, fontina, gruyere cheese, cheddar, but I like fontina and jack cheese the best. For the milk mixture, I use a combination of sour cream, heavy cream and 2% milk, which is what I had on hand. You can use all milk, or all cream, or mix it up. Use what you like. Experiment to your hearts content. This is a fun recipe for that!
- 2. Pre-heat the oven to 375 degrees. Spray a 10 inch glass pie dish with Pam.
- 3. Scatter 2 teaspoons of garlic on bottom of Pam sprayed pie dish. Put half of the sliced potatoes on top of the garlic, overlapping the slices. Add half of the onion slices. Add salt and pepper (go easy on the pepper) Sprinkle 1/3 cup of cheese (your choice) over the onions evenly. Repeat the layer of garlic, potatoes, onions, and salt, pepper. Add the milk mixture evenly over the top, and then add the remaining 2/3 cup of cheese of choice, plus, the 1/4 cup of parmesan cheese.
- 4. Cover the pie with foil and bake 30 minutes, uncover and bake 30 minutes more. You may want to do a low broil to brown the top. Cut into wedges to serve. Enjoy!
- 5. Cook's Note: I also have a Tater and Onion Pie with ham that is another variation of this recipe and it is posted.
DEEP-DISH CHEESE, ONION & POTATO PIE
Vegetarian comfort food for cold winter evenings - great for lunch the next day, too
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 2h10m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. In a small bowl, mix the grated cheddar with the crème fraîche, then set aside. Grease and lightly flour a ceramic or metal pie dish, or shallow cake tin, about 23cm wide. Roll out two-thirds of the pastry on a lightly floured surface until large enough to line the tin with a little overhang.
- Place a layer of potatoes over the tart and scatter over some of the sliced onions, spring onions and chunks of cheese. Season with salt, pepper, nutmeg and paprika. Layer over more potatoes, scatter again with more onions and cheese, then splodge over half the crème fraîche mix. Repeat with 2 more layers (the potatoes will come up way above the pastry), pushing the filling down slightly, then finish with the remaining crème fraîche mix.
- Roll the remaining pastry so it fits over the potatoes. Brush the sides with egg, then lay the pastry over the top. Squeeze the edges together and trim with a knife. Crimp the sides and brush the top all over with egg. Place the pie on a baking sheet, bake for 30 mins, reduce the temperature to 180C/ fan 160C/gas 4, then carry on baking for 1 hr until golden. Leave the pie to rest for 10 mins, then serve straight from the dish cut into slices, with a salad or baked beans on the side.
Nutrition Facts : Calories 820 calories, Fat 52 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 1.53 milligram of sodium
Tips:
- Use a good quality Stilton cheese. A strong, flavorful cheese will give the pie a more intense flavor.
- Don't overcook the onions. They should be soft and translucent, but not browned.
- Use a deep pie dish. This will prevent the filling from bubbling over.
- Let the pie cool for at least 15 minutes before serving. This will help the filling to set and make it easier to slice.
Conclusion:
This Stilton, onion, and potato pie is a delicious and easy-to-make dish that is perfect for a hearty meal. The combination of the creamy cheese, the sweet onions, and the tender potatoes is simply irresistible. This pie is sure to be a hit with your family and friends.
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