The third Wednesday of every month has been designated Potato Ho-Down Wednesday....this does not mean that I am limited to eating potatoes only on Wednesdays by any means!!!! You can never keep a dedicated Ho down...wink...wink... Cathy of Noble Pig and Krysta over at Evil Chef Mom are the founders of this monthly event. Every Wednesday those of us who wish to join in the fun will be posting those scalloped potatoes, mashed potatoes, fries, curries, poutine......if potato is in the name I will be definitely be there!!! Anyone who knows me knows.
This recipe comes from Michael Smith one of our Canadian Food Network stars. It is very similar to a potato roesti, which if given a choice, would be my favourite way with potatoes. It has a different cooking method than the traditional dish so I am calling it a pseudo- roesti.
Roesti is a traditional Swiss dish of fried grated potatoes, a little like a hash brown. Roesti are usually served as a side, although they can also make a wonderful main along with a salad and perhaps an egg, sunny side up.
There are different views on what makes a perfect Roesti. The greatest difference of opinion is whether to use raw or boiled potatoes as the main ingredient. Also, the kind of potato which makes the best Rösti dish is widely disputed. Traditionally a special type of potato (the Rösti potato) is used for Roesti, and they are boiled first.
This is a very different but delicious version of something similar. Before I move on to the recipe I would like to thank Rosie of Baking Cakes Galore and Ivy of Kopiaste for bestowing upon me the Adorable Blog Award. Thanks ladies!!! **Cheesy Potato Pie**
7-8 Yukon Gold potatoes, scrubbed
2 cups 35% whipping cream
1 tsp ground nutmeg
Sprinkled sea salt and freshly ground black pepper, to taste
12 oz grated gruyere cheese, or medium cheddar
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Preheat your oven to 350°. Place a 12” cast iron skillet or other large deep heavy sauté pan in the oven to preheat. Lightly oil a towel or folded paper towel with vegetable oil and evenly rub the hot pan, lightly coating it with oil just before using. You may also use a standard baking pan lined with parchment paper.
7-8 Yukon Gold potatoes, scrubbed
2 cups 35% whipping cream
1 tsp ground nutmeg
Sprinkled sea salt and freshly ground black pepper, to taste
12 oz grated gruyere cheese, or medium cheddar
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Preheat your oven to 350°. Place a 12” cast iron skillet or other large deep heavy sauté pan in the oven to preheat. Lightly oil a towel or folded paper towel with vegetable oil and evenly rub the hot pan, lightly coating it with oil just before using. You may also use a standard baking pan lined with parchment paper.
Meanwhile grate the potatoes into a large saucepan, large enough to hold them and the cream. Add the cream, nutmeg, salt and pepper and bring the mixture to a simmer. This preheating step dramatically speeds up the oven time and evenly heats the potatoes. Stir in the cheese and then pour into the preheated pan. Bake for 45-60 minutes, until the pie has a deep golden brown crust. Loosen edges with a paring knife and Invert onto a serving platter while still warm. Cut into slices and serve with a flourish!
