Beautiful Simple Potatoes Onions Layer Pie
A beautiful, simple and delicious no-flour pie using pantry ingredients.
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.