I suppose there is a better name for this somewhere out there . . . Something Italian, or French, or German even. But, as MM says, “I’m just a simple man with simple tastes.” As goes his wife, too. And my simple Mountain Man REALLY liked this dish. Not just a little. A LOT! This dish is absolutely perfect with a nice rump roast, I can attest to that. Maybe a side of carrots or broccoli to finish it off! MM was naming off friends and family that would like The Pie as we ate. I think most everyone will like this. Savory with sweet onions and Yukon Gold Potatoes in a cheese sauce with with my Never-Fail Pie Crust. What is there not to like?! Unless you don’t like onions, or potatoes, or cheese? Then I guess you are S.O.L. here today. Cipollini Onion and Potato Pie 1 single Never-Fail Pie Crust 1 pound Cipollini Onions 3-4 medium Yukon Gold Potatoes 4 Tbsp Butter 2 Garlic Cloves, minced 2 Tbsp Flour 1 1/2 to 2 cups beef or chicken broth 1 cup grated Gruyere Cheese 1/4 cup grated Sharp Cheddar Cheese 1/4 cup grated Parmigianno-Reggiano Cheese 1 tsp finely chopped Fresh Rosemary 1 tsp ground Black Pepper 1 Egg Chopped Chives If you are using a refrigerated pie crust, take it out now so it can warm up just a tad before you unroll and use it. In order to peel onions easily, fill a large saucepan with water and bring to a boil. Place all Cipollini onions in boiling water for about 15 seconds. Remove from heat. Remove little root ends and onion skins will peel right off. Set onions aside. Peel potatoes and slice about 1/4″ thick. Set aside. Place pie crust in pie pan or non-stick springform pan. Press into sides and flute if you are using a regular pie pan. Layer potatoes into the pan. Then place whole onions on top of the potatoes. In a medium saucepan, over med heat, melt butter. Add garlic to the melted butter. Whisk in flour slowly. As it thickens, whisk in beef broth. The broth should be thickened into a relatively thin gravy. Add cheese and continue to stir over low heat until most of the cheese it melted. Remove from heat and let cool for a few minutes. Add rosemary, black pepper, and whisk the egg into […]
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