This pie has no pastry. It is made from very thinly sliced Yukon Gold potatoes layered tightly in a buttered pan with Gruyère and Parmesan between the layers.
Heavy cream whisked with three eggs and garlic is poured over the potatoes. As it bakes the custard sets around the slices, so the pie can be cut into neat wedges.
Ingredient Notes
- Yukon Gold potatoes
- Two pounds, peeled and sliced very thin; a mandoline makes this easier.
- Gruyère and Parmesan
- A cup of Gruyère and half a cup of Parmesan, scattered between the layers.
- Eggs and heavy cream
- Three eggs and a cup of cream make the custard that sets the pie.
How to Make It
Oven to 375°F, pan buttered
Heat the oven to 375°F and butter a 9-inch round cake pan or deep pie dish.
Cream and egg custard whisked
Whisk the cream, eggs, garlic, salt and black pepper.
Potatoes layered with Gruyère and Parmesan
Layer the thin potato slices tightly in the pan, scattering the Gruyère and Parmesan between the layers.
Custard poured over, butter dotted on top
Pour the cream and egg mixture evenly over the potatoes, press gently to settle it, and dot the top with butter.
Baked until set, rested, cut into wedges
Bake 50 to 55 minutes, until the potatoes are tender, the top deeply browned and the custard fully set. Rest 15 minutes, cut into wedges and finish with parsley.
Why This Recipe Works
- Slicing the potatoes very thin lets them soften fully in the time the custard takes to set.
- Three eggs are what turn the cream into a sliceable custard rather than a loose sauce.
- Cheese between every layer glues the slices together.
- A 15-minute rest firms the custard so the wedges hold their shape.
Success Tips
- Use a mandoline guard; very thin slices are easier but the blade is sharp.
- Press the layers down firmly so there are no gaps for the custard to pool in.
- Test a slice in the centre with a knife; it should slide through easily.
Storage and Reheating
Refrigerate
Refrigerate leftovers promptly. The wedges reheat well in a moderate oven.
Frequently Asked Questions
Does this pie have a crust?
No. It is crustless; the set custard holds the potato layers together.
How do I know it is done?
The top is deeply browned, the potatoes are tender and the custard is fully set in the centre.
Why rest it before cutting?
Fifteen minutes lets the custard firm so the wedges keep their shape.
Serving Ideas
Cut into eight wedges after resting and lift each onto a plate so the thin layers show, with parsley on top.
