- 350g sheet short crust pastry
- 500g small potatoes
- 2 tbsp Cobram Truffle infused Extra Virgin Olive Oil
- 1 tbsp butter
- 1 large brown onion, finely sliced
- 2 garlic cloves, minced
- 2 sprigs of rosemary leaves, finely chopped (plus extra leaves to scatter)
- A few sprigs of thyme
- ¾ cup thickened cream
- ½ cup full cream milk
- Pinch of salt and pepper
- ¾ cup finely grated parmesan plus 2 tbsp for serving
1. Preheat oven to 180c
2. Grease a 20cm round loose bottomed pie tin with butter and line the base with baking paper. Drape the pastry over and into the pie tin and trim the excess. Allow to rest in the fridge for at least 15 minutes.
3. Blind bake the base, using baking paper and baking weights or rice, for 15 minutes. Remove the weights and paper and cook for another 10 minutes.
4. Slice your potatoes into rounds using a mandolin. You want them no thicker than 3mm so that it cooks through.
5. Place a frypan over medium heat. Add the extra virgin olive oil and butter, and once foaming, add the sliced onion and cook for 5 minutes or until soft and translucent. Add the garlic, rosemary and thyme and cook for a further 1 minute, before adding the cream, milk and salt.
6. Turn the heat down and add most of the sliced potato rounds, reserving about 50g of them for the topping, and cook for about 15 minutes. Keep moving the pan so that the cream does not burn.
7. Add the parmesan and mix to coat the potatoes. Once the cheese has melted, check that the mixture has thickened. Cook for longer if it is still runny. It should coat the back of your spoon. Spoon the mixture into the prepared pie tin. Toss the rest of the sliced potatoes in some extra virgin olive oil and layer on top of the pie overlapping each other. Sprinkle the remaining parmesan bake for a further 35-40 minutes.
8. Remove from the oven and allow to cool before cutting.