Dauphinoise Pie | olivemagazine
Use a metal pie dish for this so that the bottom of the pastry has a chance to crisp up. You can change the cheeses in the filling to suit what you have
Ingredients
- 700g floury potatoes peeled and thinly sliced
- 500g shortcrust pastry (block or ready-rolled sheets)
- 100ml double cream
- 1 garlic clove crushed
- 125g mature cheddar grated
- 125g gruyère grated
- 1 tsp dijon mustard
- 1 egg beaten to glaze
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