Dauphinoise Pie | olivemagazine

Dauphinoise Pie | olivemagazine

www.olivemagazine.com

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

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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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