Potato and Fontina Pie
Potatoes simmered in cream and milk, layered with fontina in a puff pastry case.
Ingredients
Serves 6
Method
- Cut each potato into slices as thick as £1 coins.
- Pour the and into a large saucepan, add the , , and salt and pepper.
- Bring briefly to the boil then turn down the heat and leave to cook gently for 10 minutes until knife-tender.
- Roll out the into a large square and use to line a 23cm loose-bottomed cake tin, pressing gently into the corners. It is essential that there are no holes in the base.
- Fill the tin with layers of and their , adding a scattering of grated , chopped herbs and pepper as you go.
- Flip the edges of the over the top layer to form a loose lid, pinching the edges together. Cut a hole in the centre to let the steam out as it cooks.
- Bake for 50-60 minutes, turning the oven down to 190°C, gas 5, after the first 10 minutes.
- Leave in the tin to cool for 5 minutes before serving.
