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Prep 20 mins
Cook 1 hr 20 mins
I HATE pie crust, so I combined the potato crust from here (http://bit.ly/W2te6) with the filling from here (http://bit.ly/4AH8lZ) to get a fantastic brunch dish! Be sure to use Russet or Idaho potatoes; you want a dry, starchy potato.
- 1 1⁄2 lbs russet potatoes
- 1⁄4 cup grated parmigiano
- 1⁄4 cup all-purpose flour
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon ground black pepper
- 4 tablespoons butter
- 4 onions, peeled and sliced thin
- kosher salt
- ground black pepper
- 1 1⁄2 cups half-and-half
- 2 eggs
- 2 egg yolks
- 1⁄2 cup grated gruyere
- 1 pinch cayenne pepper
- Preheat oven to 450°F Generously butter a pie dish.
- Peel the potatoes and grate them (on a box grater or in a food processor). Toss the potato shreds with the Parmigiano, flour, salt, and pepper. Press the mixture into the buttered dish, pressing firmly and pressing the crust up the sides as well. Bake 30 minutes, until the potatoes have firmed and dried. When removing the dish from the oven, turn the heat down to 375°F.
- Meanwhile, melt the butter in a heavy skillet. Add the onions and cook slowly 20-30 minutes until golden brown and very soft. Add salt and pepper to taste, tasting to be sure they are delicious alone. Cool to nearly room temperature.
- Whisk together the remaining ingredients. When cooled, spread the onions into the potato crust and pour the custard over. Bake in 375F oven 35-40 minutes, until the top browns and puffs. Cool 10 minutes before slicing, to allow the custard to firm up.
I am accomplished home cook, but this recipe didn't turn out well. There was too much fluid for a larger than average size pie pan. The custard did not set up right, even after 40 minutes in the oven. I won't be making this again.