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CHEESY POTATO ONION PIE

Fresh Choices, by Rochelle Davis, David Joachim
Years ago on a rainy day in England, my aunt Catherine served this dish, and I fell in love. How can you go wrong with potatoes and cheese? Make this pie in the fall when you want to warm up the kitchen and fill up with a satisfying meal. If you have the time, make the crust for this pie with any standard deep-dish piecrust recipe. I call for a store-bought crust to cut down on prep time. Store-bought crusts are also lower in fat than most homemade ones because commercial machines can roll the dough very thinly, using less pie dough overall.
Makes 8 servings

INGREDIENTS

• 2 tablespoons organic butter
• 1 large leek, cleaned and chopped
• 1/2 small onion, chopped
• 1 small clove garlic, minced
• 10 small organic Yukon Gold potatoes, peeled and chopped
• 2 cups organic 2% milk
• 1/2 cup shredded Gruyere cheese
• 1 tablespoon chopped fresh thyme
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup shredded organic sharp Cheddar cheese
• 1 prepared deep-dish piecrust, prebaked
• 2 pasture-raised or organic eggs, separated
• 1/8 teaspoon paprika
 

DIRECTIONS

Preheat the oven to 350°F.

Melt the butter in a deep, wide saute pan over medium-low heat.

Add the leek, onion, and garlic and cook, stirring occasionally, until the vegetables are tender, about 8 minutes.

Stir in the potatoes and enough milk to almost cover the potatoes.

Bring to a boil over high heat.

Reduce the heat to medium and simmer, stirring occasionally, until the potatoes are tender, about 10 minutes.

Partially mash the potatoes with a potato masher in the pan.

Stir in the Gruyere, thyme, mustard, salt, and pepper.
Remove from the heat to cool slightly.

Meanwhile, lay the Cheddar over the bottom of the prepared crust.

Stir the egg yolks into the potato mixture.

Beat the egg whites with clean dry beaters in a medium bowl until almost-stiff peaks form when the beaters are lifted.

Gently fold the whites into the potato mixture, then scrape the filling over the Cheddar in the crust.

Dust the top with paprika and bake until puffed and golden, about 20 minutes.