200 g strong hard grated cut into small chunks (we used cheddar )
200 ml crème fraîche
500 g pastry crust
1 kg floury potatoes thinly sliced
2 onions finely sliced
1 bunch spring onion roughly chopped
1 small pinch nutmeg grated
1 large pinch paprika
1 eggs beaten
Equipment
bowl
baking sheet
oven
knife
cake form
pie form
Directions
Heat oven to 200C/fan 180C/gas
In a small bowl, mix the grated cheddar with the crme frache, 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 crme frache 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 crme frache 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.
