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Cheese-Potato Slab Pie


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  • For crust:
  • 3 1/2 cups flour
  • 1 tbsp sugar
  • 1 tsp salt
  • 3 sticks butter, cold and cubed
  • 1 tbsp white vinegar
  • For filling:
  • 4 tbsp olive oil
  • 1 onion, thinly sliced
  • salt
  • 4 large red skinned potatoes
  • 2 gala apples
  • 2 tsp thyme
  • 3 tbsp breadcrumbs
  • 5 oz ham, thinly sliced
  • 10 oz white cheddar cheese, shredded
  • heavy cream


Servings 8


Step 1

Make crust:
Pulse flour, sugar and salt in a food processor, add 1 stick butter, pulse until combined. Add remaining 2 sticks butter, pulse 3 times, until mixture is crumbly. Add vinegar, then gradually add 1/3 cup ice water, pulsing 4 times until combined. Add more water as necessary, until dough comes together when squeezed. Turn out onto plastic wrap, form into 2 rectangles, cover and chill 2 hours.
Make filling:
Heat 2 tbsp olive oil in skillet over medium, add onion and cook until brown, 5-7 minutes, season with salt, let cool. Slice potatoes and apples very thin, toss in bowl with thyme, 2 tbsp olive oil, salt and pepper.
Line an 8 inch square baking dish with foil. Roll out one piece of dough into a 12 inch square. transfer to dish, tuck dough into edges. Sprinkle breadcrumbs over dough, add onion. Lay ham on top, sprinkle with 1/3 cheese. Layer potatoes and apples in 2 layers with cheese. Roll rest of dough into 12 inch square and place on top of filling. Press edges together to seal, then roll dough under itself and pinch to make an edge. Make slits in top with a knife. Chill 30 minutes, and preheat oven to 425.
Bake until golden, 30 minutes. Reduce temp to 400, brush crust with cream, and bake 30 more minutes. let cool 20 minutes, then remove from pan and slice.


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