This is fairly easy to make, not to mention it’s very easy on the budget too!
Potato Onion Flat Pie
Prep time
Cook time
Total time
Author: Anne Papina
Serves: 6-8
Ingredients
Filling
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 cups sliced red onions
- 1 lb potatoes, scrubbed & sliced approx ⅛" thick
- 1 tbsp fresh thyme
- ½ tsp salt
- ½ tsp cracked black pepper
- ⅓ cup cream
- ½ cup shredded baby swiss
Biscuit Crust
- 1 cup all-purpose flour
- 1½ tsp baking powder
- ½ tsp cracked black pepper
- ½ tsp salt
- 2½ tbsp cold, unsalted butter, cut up
- ⅓ cup milk
Instructions
- Preheat oven to 400F.
To make filling:
- Heat butter and oil in a large skillet over medium heat. Stir in the onions and cook until wilted. Add potatoes and sprinkle with herbs/seasonings. Cover and cook another 10 minutes, stirring occasionally, until potatoes are translucent and onions are golden.
To make crust:
- Mix flour, baking powder, cracked pepper, and salt in a large bowl. Add butter and cut in with a pastry blender or rub in with your finger, until the mixture looks like fine granules. Add milk and stir with a fork until the mixture forms a soft dough.
Assembly
- Turn dough onto a lightly floured surface and give 10 to 12 kneads. Turn smooth side up, and roll with a rolling pin into a 14-inch circle. Transfer dough to a non-stick cookie sheet.
- Spoon potato mixture onto the dough, leaving approx. 1½ inch border. Fold the border over the edge of the filling. Sprinkle top of potatoes with the Swiss cheese, and brush the border with 2 tbsp of the cream. Bake 15 minutes.
- Pour the remaining cream over the potato filling and bake an additional 10 minutes, or until crust is golden brown.
- Serve warm or at room temperature.
- Serves 6-8 as a side dish or 2-3 as a main dish.
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