Old Fashioned Russet Potato Pie

Russet Potato Pie

This is a favorite from my childhood, and my father’s Southern roots, it was always part of our Thanksgiving meal plan.

If you’re making this dish after a holiday, like maybe Easter, and you have some leftover baked ham, sprinkle 1/2 cup of finely chopped ham between each layer, and use some sharp or extra sharp cheddar (Cabot Cheese makes favorite aged white cheddar) to turn this yummy side dish into an amazing entree!

Old Fashioned Russet Potato Pie
1 9″ pie crust
3/4 cup plus 2 tablespoons heavy whipping cream
1 large garlic clove, peeled
1 1/4 pounds russet potatoes, peeled, cut into 1/8-inch-thick rounds
2 Tbsp. chopped fresh thyme
1/4 cup chopped parsley
1 cube of butter
1 cup heavy cream
Black Pepper
Granulated garlic
1/2 cup coarsely grated Gruyère or other white cheese
1/2 cup shredded asiago cheese
2 cups chopped ham (optional)

Position rack in center of oven and preheat to 350°F.

Combine cheeses and set aside.

Peel and slice potatoes as thinly as possible. Bring a pot of heavily salted water to boil and blanch the potatoes for 5-6 minutes. Drain, and place potatoes an ice-water bath to stop cooking. Drain and spread on paper towels. Pat dry.

Russet Potato PieArrange 1/3 of potato rounds, slightly overlapping, in concentric circles in the bottom of the pie crush; sprinkle generously with salt, pepper, and garlic, then 1/3 of the parsley and thyme, and 1/4 cup of cheese blend. Dot with teaspoons of butter, and pour 1/4 cup cream over all.

Repeat layering 2 more times with remaining potato, thyme, salt, pepper, garlic, cheese, and cream. Pour remaining cream over all, and top with remaining cheese.

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Bake gratin until golden on top and potatoes are very tender, 1 hour to 1 hour 10 minutes. If the pie crust becomes too brown, cover with edges with a ring of foil.

Let potato pie rest 10 minutes before serving.


Chef Perry