Potato Slab Pie Recipe

This Potato Slab Pie is a flaky and savory recipe, which is made with tender potatoes and nutty Gruyère cheese. It’s a restaurant-quality dish, perfect for a special brunch, picnic, or light dinner, ready in about an hour and a half, plus cooling time.

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Potato Slab Pie Ingredients

A sophisticated, delicious combination for an impressive savory bake.

For the Potato Slab Pie:

• 2 (9.5-oz) sheets of pre-rolled all-butter puff pastry
• 7 oz. Gruyère, roughly grated
• 7 oz. Greek feta, roughly crumbled
• 1/2 cup pitted green olives, roughly chopped
• 10 green onions, finely sliced
• 1 1/2 cups parsley, finely chopped
• 3/4 cup mint leaves, finely chopped
• 4 large Yukon Gold potatoes (1 lb 3 oz), peeled and very thinly sliced
• 4 large eggs, plus 1 large yolk for egg wash
• 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
• 2 garlic cloves, 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

A step-by-step guide to this impressive and flavor-packed dish.

1. Prep Oven and Pastry: Preheat the oven to 400°F and place a large baking sheet inside to heat up. Grease a 12×8-inch Swiss roll pan and line it with a parchment paper “sling” that overhangs the sides. Roll out one sheet of puff pastry and line the prepared pan, pushing it into the corners. Place it in the refrigerator to chill.
2. Make the Filling: In a large mixing bowl, combine the Gruyère, feta, olives, green onions, chopped parsley, and mint. Add the thinly sliced potatoes, 3/4 teaspoon of salt, and a generous grind of pepper. Use your hands to gently separate the potato slices and toss everything together.
3. Assemble the Pie: Transfer the potato mixture to the pastry-lined pan, packing it down firmly. In a separate bowl, whisk three of the eggs, the extra yolk, the heavy cream, and the crème fraîche. Pour this custard evenly over the potato filling.
4. Top with Pastry and Bake: Lay the second sheet of puff pastry on top. Tuck the edges down the sides and fold the bottom pastry’s overhang over to seal. Whisk the remaining egg and brush it over the top pastry. Sprinkle with sesame seeds and make about seven diagonal scores across the top with a sharp knife.
5. Bake and Cool: Carefully place the pie pan on the hot baking sheet in the oven and bake for 30 minutes. Rotate the pan and bake for another 30 minutes, until golden and cooked through. Let the pie cool in the pan for at least 1 hour.
6. Make the Salsa Verde: While the pie cools, put all the salsa verde ingredients (herbs, olives, garlic, anchovies, vinegar, and half the oil) into a food processor. Pulse to a coarse paste, then stir in the remaining oil.
7. Serve: Use the parchment sling to lift the completely cooled pie out of the pan. Cut into squares and serve with the salsa verde on the side.

Recipe Tips

For a perfect, flaky, and savory slab pie every time.

• How to prevent a soggy bottom? Preheating your baking sheet in the oven is a crucial step. Placing the cold pie pan directly onto the screaming-hot baking sheet gives the bottom crust an initial blast of heat, which helps it become crisp and golden.
• What’s the best way to slice the potatoes thinly? A mandoline slicer is the ideal tool for getting consistently thin potato slices. This is important because it ensures all the potato layers cook through evenly at the same rate. Always use the safety guard when using a mandoline.
• Can I make this ahead of time? This pie is fantastic for making ahead. You can bake it completely, let it cool, and store it in the refrigerator. It’s delicious served at room temperature or gently reheated. The salsa verde can also be made a day in advance.
• Why does the recipe use so many herbs? The large quantity of fresh parsley and mint in the filling is a signature of Ottolenghi-style cooking. The herbs wilt down and provide a fresh, vibrant, and complex flavor that beautifully cuts through the richness of the cheese and pastry.

What To Serve With Potato Slab Pie

This rich and satisfying pie is a meal in itself.

This savory pie is perfect for a special lunch, a picnic, or a light dinner. It is designed to be served with the accompanying Salsa Verde, but it’s also lovely with:

• A simple, crisp green salad with a lemon vinaigrette
• A glass of a crisp, dry white wine like Sauvignon Blanc

How To Store Potato Slab Pie

Keeping your delicious leftovers fresh.

• Refrigerate: Store leftover slab pie and the salsa verde in separate airtight containers in the refrigerator. The pie will keep well for up to 4 days.
• Reheat: To serve leftovers, you can enjoy them cold or at room temperature. To re-crisp the pastry, reheat slices in a moderate oven (350°F/175°C) for about 10-15 minutes.

Potato Slab Pie Nutrition Facts

An estimated guide per square.

• Calories: 450 kcal
• Carbohydrates: 30 g
• Protein: 15 g
• Fat: 28 g

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

FAQs

Try More Recipes:

• Steakhouse Mashed Potato Bowls Recipe
• Potato and Leek Pizza Recipe
• Carbonara Baked Potatoes Recipe