Alsatian Potato Pie Recipes

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ALSATIAN POTATO PIE



Alsatian Potato Pie image

This stunning, savory pie is made of puff pastry wrapped around a potato, leek, and Comté-cheese filling. Perfect as a hearty appetizer or vegetarian main, it is made to win the hearts and warm the stomachs of your party guests.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Serves 6

Number Of Ingredients 12

3 Yukon gold potatoes (about 1 1/2 pounds), peeled and cut into 1/4-inch-thick rounds
Kosher salt and freshly ground pepper
1 cup heavy cream
5 cloves garlic, crushed with the flat side of a large knife
1/2 teaspoon freshly grated nutmeg
2 tablespoons unsalted butter
1 medium leek, white and light-green parts only, halved lengthwise, thinly sliced crosswise and well washed
1/4 cup chopped fresh flat-leaf parsley, plus a few small sprigs for topping (optional)
1 large egg yolk
All-purpose flour, for work surface
1 sheet frozen all-butter puff pastry (about 14 ounces), such as Dufour, thawed
1 1/2 cups grated Comté or Gruyére

Steps:

  • Cover potatoes with water in a medium saucepan. Bring to a boil over high heat. Add a pinch of salt; cook until just tender, 13 to 15 minutes. Drain. Let cool.
  • Bring 3/4 cup plus 3 tablespoons cream, garlic, and nutmeg to a boil in a small saucepan over medium-high heat. Cook until mixture is reduced by half. Season with salt and pepper.
  • Melt butter in a skillet over medium heat. Add leek; cook, stirring occasionally, until softened, about 5 minutes. Remove from heat. Stir in parsley; season with salt and pepper.
  • Preheat oven to 400°. Whisk egg yolk and remaining 1 table- spoon cream in a small bowl; set aside. On a lightly floured surface, divide puff pastry into two 6-by-13-inch rectangles. Set one rectangle on a baking sheet lined with parchment. Top with half of potatoes, leaving a 1/2-inch border all around and overlapping slightly, then half of leek mixture and 3/4 cup cheese; season with salt and pepper. Repeat layering with remaining potatoes, leek mixture, and cheese. Brush edges of pastry with egg wash. Cover with remaining pastry rectangle; gently press edges with a fork to seal. Cut 2-inch slits lengthwise in center of crust, 2 inches apart. Brush with egg wash and sprinkle with parsley sprigs. Refrigerate until cold, about 30 minutes.
  • Bake until golden brown and puffy, about 35 minutes. Remove from oven; pour cream mixture into pie vents with a funnel. Bake 10 minutes more. Let stand 15 minutes before serving.

ALSATIAN POTATO CASSEROLE



Alsatian Potato Casserole image

From Cook's Country magazine. This French casserole is relatively light having no cream and very little butter. But delicious all the same!

Provided by jkoch960

Categories     Potato

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 8

1 tablespoon unsalted butter, cut into bits, plus extra for greasing pie plate
2 1/2 lbs russet potatoes, sliced 1/4-inch thick (about 5 medium)
salt
8 slices bacon, chopped
1 1/2 lbs onions, halved and sliced thin (about 5 medium)
2 medium garlic cloves, minced
2 cups shredded gruyere or 2 cups swiss cheese
1/2 cup low sodium chicken broth

Steps:

  • Adjust oven rack to middle position and heat to 400°F Lightly butter a 9 1/2-inch deep dish pie plate.
  • Place potatoes in large pot and add enough water to cover by 1 inch. Add salt to taste. Bring potatoes to boil over high heat, then lower heat to maintain a gentle simmer. Cook until potatoes are barely tender but still firm, about 7 minutes. Be careful not to overcook potatoes; they should still hold their shape nicely. Drain.
  • Meanwhile, fry bacon in large skillet over medium heat until crisp, about 10 minutes. Use slotted spoon to transfer bacon to plate lined with paper towels and drain well. Discard all but 2 tablespoons bacon fat in pan. Add onions to skillet and cook over medium-high heat, stirring occasionally, until onions wilt and begin to brown, about 7 minutes. Reduce heat to low and continue to cook until onions are very soft and brown, 25 to 30 minutes. Stir in garlic and remove pan from heat.
  • Cover bottom of prepared pie plate with single layer of potato slices and then sprinkle with salt and pepper to taste. Spread half of the onions over potatoes, followed by 1/3 of the bacon and 1/3 of the cheese. Arrange second layer in same way, seasoning with salt and pepper and topping with remaining onions and half of remaining bacon and cheese. Cover with remaining potatoes, arranging slices slightly overlapping around outside of pan and then filling in open spaces with remaining potato slices. Sprinkle with bits of butter, remaining bacon, and salt and pepper to taste. Pour broth over casserole and sprinkle with remaining cheese.
  • Cover pie plate with foil and bake for 30 minutes. Uncover and continue to bake until cheese has melted and top is golden brown, about 15 minutes.

Nutrition Facts : Calories 502.1, Fat 27.6, SaturatedFat 12.7, Cholesterol 65.2, Sodium 393.9, Carbohydrate 45.4, Fiber 5.8, Sugar 6.5, Protein 19.6

ALSATIAN ONION PIE



Alsatian Onion Pie image

Make and share this Alsatian Onion Pie recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons corn oil
3 large onions, finely diced
1 cup soymilk
1/3 cup firm tofu, crushed by hand
1 1/2 teaspoons sea salt
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
2 tablespoons unbleached flour
1 tablespoon couscous
1 wholewheat pie shell, in a 10-inch tart shell

Steps:

  • Saute onions in oil (I added 1/2 cup water to prevent burning, or you could substitute water for the oil to reduce fat), until translucent and mostly soft.
  • Blend the soy milk, tofu, salt, pepper, nutmeg, and flour until smooth.
  • Then combine the onions, the soy milk mixture and the couscous.
  • Pour into the prepared pie shell.
  • Bake in a preheated oven at 350 degrees for about 30 minutes.

Nutrition Facts : Calories 358.1, Fat 19, SaturatedFat 4.3, Sodium 1144.6, Carbohydrate 40.1, Fiber 4.4, Sugar 5.3, Protein 8.2

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  • 2 – In a small saucepan, combine 3/4 cup plus 3 tablespoons of the cream, the garlic and the nutmeg. Bring to a boil. Cook until it is reduced by half, then season with salt and pepper.
  • 3 – In a saute pan, melt the butter. Add the leeks and cook until softened, about 5 minutes. Remove the leeks from the heat and stir in the parsley.
  • 4 – Whisk the egg yolk with the remaining tablespoon of cream. Lightly flour a surface, and roll out the puff pastry into two 13×6-inch rectangles. Set one of the rectangles on a parchment lined baking sheet. Place half of the potatoes on the pastry, leaving a half inch border, overlapping the potatoes. Layer on half the leeks and half the cheese. Season with salt and pepper. Repeat the layers with the remaining potatoes, leeks and cheese. Brush the edges of the dough with the egg wash, then place the second rectangle of puff pastry on top. Gently press the edges to seal. Cut 2-inch slits crosswise in the center of the crust, 2 inches apart, to let the steam escape. Brush the top of the pastry with the remaining egg wash. Cover, and refrigerate for about 30 minutes.


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