Upside Down Cheesy Potato Pie
Equipment
- Large baking sheet lined with parchment paper
Ingredients
- 1 sheet ready-rolled puff pastry
- Olive oil
- Salt and pepper
- Fresh rosemary
- Gruyere cheese – finely grated
- Potatoes – thickly sliced
- Garlic and Herb cream cheese
- 1 beaten egg
Instructions
- Pre-heat your oven to 200℃ / 390℉
- Cut your potatoes into thick slices and gently boil them in salted water for roughly 5 mins. You want them to be tender but not too soft that they fall apart.
- Drizzle the oil onto the paper followed by some fresh rosemary and salt and pepper and then some freshly grated cheese.
- Lay the potatoes on top of the cheese in overlapping rows, then sprinkle a little grated cheese on top.
- Roll out your pastry sheet and cut it into squares large enough to cover the potatoes. Slather each square of pastry with the garlic and herb cream cheese leaving a little trim around the edge. Lay them down, onto the potatoes.
- Push down the edges of the pastry with your fingers and brush with egg wash and bake for 15 mins at 200℃/390℉ and then reduce the oven temp to 160℃/320℉ for a further 10 mins or until the top is wonderfully golden.
- Remove from oven and allow them to stand for 5 mins before placing a board on top and flipping them over. Peel back the parchment before serving.
