Ingredients
Method
1.Heat oven to 160ºC. Line a 3cm-deep, 20x30cm tin with baking paper.
2.Heat the butter in a pot and gently sauté the shallots, thyme and garlic for about 5 minutes.
3.While this is sautéing, combine the crème fraîche, herbs and nutmeg in a small bowl, then put aside.
4.Roll half the pastry to fit the tin, allowing for it to come up the sides. Line the tin with the pastry. Layer a third of the potatoes over the pastry, then spread half of the crème fraîche mix over the potatoes and scatter half of the shallot mixture on top of this. Repeat, then finish with the remaining potatoes. Season generously with salt and pepper.
5.Roll out the remaining pastry to form a lid for the pie. Brush edges with the egg wash and lay over top to cover the filling. Press the pastry edges together. Brush the egg over top and make some large cuts in the pastry to allow air to escape during cooking.
6.Bake for 60-90 minutes or until the potatoes are just cooked. If the top browns too quickly, cover the dish with foil.
7.Allow to cool before cutting into large squares.
• For variety, you may like to add thinly sliced ham between the potato layers. • This pie can be made a day or two ahead.
Note
