Cheese and potato pie
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2 rates
Preparation : 20 min
Cooking : 1 h 
Total time : 1 h 20 Rest : 0 min
4 people
5 potatoes
2 puff pastry
400 ml milk
3 eggs
1 egg yolk
100 g of crème fraîche
150 g of Comté cheese
1 tsp ground nutmeg
Associated products
RECIPE STEPS
1
Slice the potatoes using the slicer disc.
Cook for 15 minutes in the milk, seasoned with salt and pepper. Leave to cool.
- 5 potatoes
- 400 ml milk
2
Preheat the oven to 240°C (gas mark 8).
3
In the food processing bowl, fitted with the main blade, mix the crème fraîche, nutmeg, a pinch of salt and the 3 eggs (adding them one by one).
- 3 eggs
- 100 g of crème fraîche
- 1 tsp ground nutmeg
4
Butter the tin and line with the puff pastry.
Add one layer of cheese, one layer of potatoes and finally a second layer of cheese.
- 2 puff pastry
- 150 g of Comté cheese
5
Pour over the egg mixture.
Cover with the rest of the puff pastry and seal the edges of the pastry sheets firmly together.
Brush the pie lid with the egg yolk, then make a small hole in the centre to let the steam escape.
- 2 puff pastry
- 1 egg yolk
6
Put the pie into the oven.
After 15 minutes, cover with a piece of aluminium foil and continue baking for a further 15 minutes.
After this, turn the oven down to 210°C (gas mark 6-7) and bake for 30 more minutes.
