Indulge in a culinary delight with our savory Cheese and Herb Pie With Crispy Potato Crust. This delectable dish combines the earthy goodness of potatoes with a rich, creamy cheese filling infused with fragrant herbs. Perfect for any occasion, this recipe promises to tantalize your taste buds and leave you craving more.
In our household, this Cheese and Herb Pie has become a beloved tradition. It all started when I first experimented with the recipe, aiming to create something hearty yet elegant for a family gathering. Little did I know that it would soon become a staple on our dinner table. Every time I prepare it, the aroma wafting from the oven brings my husband and children rushing to the kitchen, eagerly anticipating their favorite dish. One memorable evening, as we gathered around the dinner table, my husband declared that this pie was the epitome of comfort food, a sentiment echoed by our little ones who happily devoured every last bite. From that moment on, this recipe has held a special place in our hearts, reminding us of cozy family dinners and the joy of sharing delicious food with the ones we love.
Why This Cheese and Herb Pie With Potato Base:
- Indulge in a rich and creamy cheese filling nestled within a crispy potato crust.
- Bursting with flavor, thanks to a medley of herbs including parsley, tarragon, chervil, and chives.
- Versatile and crowd-pleasing, making it perfect for both casual dinners and special occasions.
- Easy to customize with your favorite cheeses and herbs for a personalized touch.
Ingredients:
- 900 grams (2 pounds) peeled potatoes
- 55 grams (1/2 cup) Parmesan cheese
- 8 grams (1/2 tablespoon) salt
- 40 grams (2 3/4 tablespoons) butter, melted
- 4 eggs
- 4 egg yolks
- 150 grams (2/3 cup) cream cheese
- 160 grams (2/3 cup) sour cream
- 160 grams (2/3 cup) heavy cream
- 115 grams (1 cup) grated Gruyere cheese
- 6 grams (1/2 tablespoon) ground white pepper
- 15 grams (1/8 cup) parsley, finely chopped
- 15 grams (1/8 cup) tarragon, finely chopped
- 15 grams (1/8 cup) chervil, finely chopped
- 15 grams (1/8 cup) chives, finely chopped
Directions:
- Preheat the oven to 200°C (390°F). Line an 8-inch springform pan with baking paper.
- Peel and grate the potatoes. Place them in a clean dishcloth and squeeze out as much liquid as possible. Transfer to a large bowl.
- Add Parmesan, salt, and melted butter to the grated potatoes. Mix until well combined.
- Transfer the potato mixture to the prepared cake pan and press it into the bottom and sides. Bake for 30 minutes until golden and crispy. Allow to cool, then carefully remove from the pan.
- In a mixing bowl, combine the eggs, egg yolks, cream cheese, sour cream, and heavy cream. Stir until smooth. Add the grated Gruyere cheese, white pepper, parsley, tarragon, chervil, and chives. Mix until evenly distributed.
- Pour the cheese and herb mixture into the cooled potato crust. Bake for an additional 30 minutes or until the filling is set and lightly golden.
- Serve warm and enjoy the creamy, flavorful goodness of this Cheese and Herb Pie With Potato Base.
Notes:
- Feel free to experiment with different cheeses and herbs to suit your taste preferences.
- Ensure to squeeze out as much liquid as possible from the grated potatoes to achieve a crispy crust.
- Leftovers can be stored in the refrigerator and reheated in the oven for a delicious meal the next day.
