Potato Slab Pie Recipe

This Potato Slab Pie is a rich and savory recipe, which is made with Gruyère and feta cheese. It’s the perfect dish for a gathering, ready in about 4 hours.

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Potato Slab Pie Recipe Ingredients

For the Potato Slab Pie:

• 23 oz. pre-rolled all-butter puff pastry rectangles (2 sheets)
• 7 oz. Gruyère, roughly grated
• 7 oz. Greek feta, roughly crumbled
• 1/2 cup pitted green olives, roughly chopped
• 10 green onions, trimmed and finely sliced (1 1/2 cups)
• 1 1/2 cups parsley, finely chopped
• 3/4 cup mint leaves, finely chopped
• 4 large Yukon Gold potatoes, peeled, rinsed, and very thinly sliced (about 1 lb 3 oz)
• 4 large eggs, plus 1 large yolk
• 3/4 cup plus 2 tbsp. heavy cream
• 6 Tbsp. crème fraîche
• 1 1/2 Tbsp. sesame seeds
• Salt and black pepper

For the Salsa Verde:

• 1/2 cup mint leaves
• 3/4 cup basil leaves
• 1/2 cup parsley leaves
• 1/3 cup pitted green olives, roughly torn in half
• 2 garlic cloves, peeled and roughly chopped
• 1/2 oz. anchovies packed in olive oil, drained
• 2 Tbsp. apple cider vinegar
• 1/4 cup olive oil

How To Make Potato Slab Pie Recipe

1. Prep the Oven and Pan: Preheat the oven to 400°F and place a large baking sheet inside to heat up. Grease a 12.5-by-8.5-inch Swiss roll pan and line it with parchment paper, leaving enough overhang on the sides to lift the pie out later.
2. Line the Pan with Pastry: Roll out one sheet of puff pastry to a 15-by-11-inch rectangle. Transfer it to the prepared pan, pushing it into the corners and up the sides. Place the pan in the refrigerator.
3. Mix the Filling: In a large mixing bowl, combine the Gruyère, feta, olives, green onions, herbs, and thinly sliced potatoes. Season with 3/4 teaspoon of salt and a generous grind of pepper. Mix well, separating the potato slices so they are evenly distributed.
4. Fill the Pie: Transfer the potato mixture to the pastry-lined pan, packing it down firmly and filling the corners.
5. Add the Egg Mixture: In a medium bowl, whisk together three of the eggs, the extra egg yolk, heavy cream, and crème fraîche. Pour this mixture evenly over the potato filling.
6. Add the Top Crust: Lay the second sheet of puff pastry on top. Tuck the edges between the filling and the bottom crust. Fold the sides of the bottom crust over the top layer and press gently to seal.
7. Finish and Score: Lightly whisk the remaining egg to create an egg wash and brush it over the pastry top and edges. Sprinkle with sesame seeds. Using a sharp knife, make seven diagonal scores along the length of the pie.
8. Bake the Pie: Carefully place the pie pan on the hot baking sheet in the oven. Bake for 30 minutes, then rotate the pan and bake for another 30 minutes, until golden and cooked through. If the top browns too quickly, reduce the heat to 375°F.
9. Cool Completely: Remove the pie from the oven and let it cool in the pan on a wire rack for about 1 hour. Use the parchment paper to lift the pie out of the pan and let it cool completely on the rack, about another 1.5 hours.
10. Make the Salsa Verde: While the pie cools, add all the salsa verde ingredients (herbs, olives, garlic, anchovies, vinegar, half the oil, and pepper) to a food processor. Pulse until you have a coarse paste. Stir in the remaining oil.
11. Serve: Cut the cooled pie into 20 squares and serve with the salsa verde on the side.

Recipe Tips

• How do I get a crispy bottom crust? The recipe includes a crucial step: placing the pie pan on a preheated baking sheet. This direct, intense heat helps to cook the bottom pastry quickly, preventing it from becoming soggy under the dense filling.
• How do I ensure the potatoes are cooked? It’s very important to slice the potatoes as thinly and evenly as possible. A mandolin is the best tool for this. Thicker slices will not cook through in time, resulting in an undercooked pie.
• Can I prepare this in advance? Yes, the pie is excellent served at room temperature, so it can be baked a few hours ahead of a gathering. The salsa verde can also be made and refrigerated in a sealed container for up to 2 days.
• Why does the pie need to cool for so long? Letting the pie cool completely is essential. This allows the creamy filling to set properly, ensuring you can cut clean, neat squares that hold their shape.

What To Serve With Potato Slab Pie

This rich and savory pie is a meal in itself, especially when served with the accompanying salsa verde. For a more complete meal, consider a simple side.

• A simple green salad with a lemon vinaigrette
• Steamed asparagus or green beans
• A glass of crisp white wine, like Sauvignon Blanc

How To Store Potato Slab Pie

• Refrigerate: Store leftover pie squares in an airtight container in the refrigerator for up to 3 days. It can be enjoyed cold, at room temperature, or gently reheated in a 350°F oven for about 10-15 minutes.
• Salsa Verde: Keep the salsa verde in a separate sealed container in the refrigerator for up to 2 days.

Potato Slab Pie Nutrition Facts

• Calories: 450 kcal
• Carbohydrates: 25g
• Protein: 15g
• Fat: 32g
• Saturated Fat: 16g
• Sodium: 700mg
• Sugar: 3g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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