More a miss than a hit.
Potato Gratin Pie. Now the idea of this really appealed to me. What was not to like. Creamy potato gratin in a rich pastry crust.
The idea for this pie originated on another website. The pie was basically a crust with a filling of raw grated potato and raw onion seasoned with salt, pepper with a little milk or cream added and dotted with butter. Baked for an hour.
I decided I would make a version of my own potato gratin – rather than slice the potatoes I grated them in the food processor and then simmered them in cream until they released their starch and thickened the sauce, seasoned with garlic, sauted onions, fresh thyme, cream and cheddar cheese. Lined a deep pie pan with pastry, poured in the semi cooked potatoes, dotted with butter , brushed pastry with milk, sprinkled with sea salt flakes and baked for an hour. The potatoes were not fully cooked so the pie went back into the oven for another 15 minutes. Remember the potatoes were partially cooked before being baked. If I had started with raw potatoes it would have taken substantially longer.
The pie was a beauty. The crust nicely brown, the filling set and golden. Smelled wonderful. Unfortunately it didn’t live up to my expectations. In fact on a scale of 1 to 10, Moe gave it a 5. I thought he was being generous.
It wasn’t that it tasted bad, it just didn’t live up to my expectations. The best part was the crust.