Simple No-Flour Potatoes Onions Layer Pie: See How I Made it from Scratch!
I created this beautiful no-flour Potatoes Onions Layer pie for Pi / π Day (March 14, 2020) this year! I was experimenting with my fun kitchen mandoline and ended up with this simple and delicious savory pie.
Do you like the taste of baked potatoes with a bit of salt, olive oil or perhaps a pat of butter? The amazing texture of cooked potatoes meeting salt and oil goodness is one of the best combos out there. How would a pie taste if potato slices were both a crust and filling? Why not add a bit of caramelized onions to give it a lovely sweet taste? That’s how I came up with this pie!
The 2 main ingredients are from the pantry – potatoes and onions. The rest is seasoning and liquid to help cook the potatoes. Join me as I put this easy- to-make flourless pie together!
Ingredients for Potatoes Onions Layer Pie
Roughly in the order used:
2 Tbs olive oil
1 tsp fennel seeds, optional
1 large onion, thinly sliced
1/2 tsp red pepper flakes, optional
2 large baking potatoes with skin on, thinly sliced
1 tsp smoked paprika
Salt and pepper to taste
¼ cup shredded cheese, mozzarella or parmesan
1/2 cup veggie broth (or chicken broth if not vegetarian)
2 stalks of green onion chopped
To prep and cook the ingredients you will need a 10 inch pie or quiche pan (preferably one with a removeable bottom), a medium sauté pan, and a very sharp kitchen knife or a mandoline slicer.
Putting Potatoes Onions Layer Pie Together
Preparing
Let’s start by gathering all the ingredients. Preheat oven to 375°F. Spray the pie or quiche pan with non-stick cooking spray.
Prepare the onion and potatoes. Wash and pat dry. Cut into thin slices using a very sharp knife or mandoline.
Heat up olive oil in pan. Add fennel seeds to toast lightly (if using).
Fennel Seeds Toasting fennel
Then, mix in the thinly sliced onions and gently stir to soften, about 3-5 mins. Next, add red pepper flakes, if using. Set aside.
Cooking the onions Top with red pepper flakes for heat!
Assembling
Starting from the outer edge of pan, arrange potatoes to overlap around the entire pan twice.
Sprinkle lightly with paprika and salt. Add black pepper to taste. Then, add softened onions and spread evenly. Add shredded cheese and top with remaining sliced potatoes in the same overlap pattern. Sprinkle with a bit more paprika, salt and pepper to taste.
Layer 1 Sprinkle with seasonings Layer 2 Spread out onions Add shredded cheese Top layer Use the remaining potato slices to completely cover the onions
Baking
Next, put prepared pie dish onto a cookie sheet or roasting pan to catch any spillage. Very carefully, pour broth evenly over the prepared pie. Cover with foil and pop into the hot oven for about 50 minutes or until the potatoes are soft and cooked. The foil steams the potato slices in the broth.
Pour broth over potatoes Cover with foil Almost done Top with chopped green onions
When the potatoes are soft, remove the foil, add chopped green onions to the top, and bake uncovered for another 15 minutes.
When the potatoes are lightly browned on top, remove from oven and place on trivet. Wait 10 minutes so the potatoes soak up the broth and seasoning. Transfer the pie from the pan or serve directly.
Admire, slice and enjoy!
Notes on Potatoes Onions Layer Pie
- I used a mandoline to keep the slices of potatoes and onions thin and uniform. It made prep a breeze.
- Feel free to use your favorite herb/spice to make things tastier .
- For a creamier and richer pie, add 1/4 cup shredded mozzarella or parmesan cheese.
- If you prefer a crispier top, broil 1-2 minutes before removing from the oven.
- Uneaten pie can be refrigerated in an air tight container a day or two.
I was researching potatoes and found this useful guide on different types and uses. Check it out => https://leafyplace.com/types-of-potatoes/
Beautiful Simple Potatoes Onions Layer Pie
Equipment
- pie or quiche pan 10"
- medium sauté pan
- Kitchen mandoline slicer or very sharp kitchen knife
Ingredients
- 2 Tbs olive oil
- 1 tsp fennel seeds optional
- 1 large onion thinly sliced
- 1/2 tsp red pepper flakes optional
- 2 large baking potatoes with skin on thinly sliced
- 1 tsp smoked paprika
- Salt and pepper to taste
- ¼ cup shredded cheese, mozzarella or parmesan
- 1/2 cup veggie broth (or chicken broth if not vegetarian)
- 2 stalks of green onion chopped
Instructions
- Gather all the ingredients. Preheat oven to 375°F. Prepare pie or quiche pan with non stick spray.
- Heat up olive oil in pan. Add fennel seeds to toast lightly (if using). Add onions and gently stir to soften, about 3-5 mins. Add red pepper flakes if using. Set aside.
- Starting from the outer edge of pan, arrange potatoes to overlap around the entire pan twice. Sprinkle lightly with paprika and salt. Add black pepper to taste. Add softened onions and spread evenly. Add shredded cheese. Top with remaining sliced potatoes in the same overlap pattern.
- Put prepared pie dish into a cookie sheet or roasting pan to catch any spillage. Pour broth evenly over the prepared pie. Cover with foil and pop into preheated oven for 50 minutes, until the potatoes are cooked.
- Remove foil, add chopped green onions to the top, and bake uncovered for another 15 minutes. Remove from oven. Let sit for 10 minutes. Slice and enjoy!
Notes
- I used a mandoline to help keep the slices of potatoes and onions thin and uniform. It made prep a breeze.
- Feel free to use your favorite herb/spice to make things tastier and suit your taste buds.
- For slightly creamier and richer pie, add another 1/4 cup of shredded mozzarella or parmesan cheese.
- If you prefer crispier top, broil for 1-2 minute before taking out.
- Uneaten pie can be stored in air tight container for a day or two in the fridge.
More Fab Flavors:
Do you love cakes? And oranges? Check out this beautiful retro cake I made using 4 types of citrus => Unique Retro Upside Down Four Citrus Cake
Have you ever eaten Lucky Long Life Noodles? I made this dish for my husband’s birthday from scratch. Read about it here => Have you ever tried Lucky Long Life Noodles?
Have you ever cooked a dish in a packet of parchment or aluminum foil? This method is called “en papilotte”. See how I quickly put together a hearty and delicious meal with 15 min hands-on prep (and gotta love the clean up!) here => Quick Sausage En Papillote: Awesome Recipe from Jacques Pepin
