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Potato pie with camembert, parsley butter
This potato pie recipe uses the perfect blend of simple ingredients to create an amazing dish that will take Sunday lunch to the next level.
YIELDS
4
TO
6
Ingredients
Poached Potatoes
- 1 lb Yukon gold potatoes
- 2 cups milk
- 1/4 cup butter
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Potato Filling
- 3 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon grainy dijon mustard
- 1 teaspoon dry Dill
- 3 tablespoons shallots
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Potato Pie
- 1 small wheel of Camembert cheese
- 2 sheets Puff pastry
Parsley butter
- 1 teaspoon garlic
- 1 tablespoon parsley
- 1/4 cup butter
- 2 teaspoons lemon juice
- 1/2 teaspoon salt
- Pinch of black pepper
Directions
Poached Potatoes
- Steep all ingredients with the milk.
- Poach the peeled and thinly sliced potatoes in milk until firm but tender. Remove potatoes from poaching liquid and allow to cool slightly.
Potato Filling
- Add the poached potatoes to a clean bowl.
- Mix with the rest of the ingredients and reserve.
Potato Pie
- On a parchment-lined baking sheet, Roll out one sheet of puff pastry and cut a large circle. Add a small amount of potatoes evenly around the process, leaving a slight edge. Add Camembert cheese and encase the cheese with the rest of the potatoes, creating a dome.
- Add another sheet of puff pastry over the top, create a dome shape, crimp, brush with egg, and bake
- Allow to cool for 30 minutes.
Parsley Butter
- Add all ingredients to a small sauce pot on medium heat. With a whisk, gently stir the sauce until all the butter has melted and the sauce is smooth and creamy.
Serve
- Cut the pie into equal portions using a serrated knife. Drizzle with the butter sauce and enjoy.
