Photo: Cheese-Potato Slab Pie Recipe
Ingredients
For the Crust:
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 tablespoon sugar
- 1 teaspoon fine salt
- 3 sticks unsalted butter, cubed (keep cold in the freezer)
- 1 tablespoon white or apple cider vinegar
For the Filling:
- 4 tablespoons extra-virgin olive oil
- 1 large onion, thinly sliced
- Kosher salt
- 4 large red-skinned potatoes (1 1/2 pounds), unpeeled
- 2 gala apples, unpeeled
- 2 sprigs fresh thyme, leaves stripped
- Freshly ground black pepper
- 3 tablespoons breadcrumbs
- 5 ounces mortadella or ham, thinly sliced
- 10 ounces white cheddar cheese, shredded
- Heavy cream, for brushing
Directions
Make the crust: Pulse the flour, sugar and salt in a food processor. Add 1 stick butter and pulse until combined. Add the remaining 2 sticks butter and pulse three times, or until the mixture resembles coarse meal. Add the vinegar, then gradually add 1/3 cup ice water through the feed tube, pulsing four times, until evenly combined. Squeeze the dough between your fingers. If it doesn't hold its shape, add up to 2 tablespoons ice water and pulse two more times (the dough should still be crumbly). Turn out onto a clean surface and press into a ball; divide in half, wrap in plastic wrap and flatten into two 1-inch-thick rectangles. Refrigerate at least 1 hour or up to 2 days.
Make the filling: Heat 2 tablespoons olive oil in a skillet over medium heat. Add the onion and cook until slightly brown, 5 to 7 minutes; season with salt and let cool. Slice the potatoes and apples very thinly; toss in a bowl with the thyme, the remaining 2 tablespoons olive oil, and salt and pepper to taste.
Line an 8-inch square baking dish with foil, leaving a 1-inch overhang on all sides. On a floured surface, roll out one piece of dough into a 12-inch square, about 1/8-inch thick. Transfer to the prepared dish, tucking the dough into the edges and corners; do not trim the overhang. Sprinkle the breadcrumbs over the dough and add the onion. Lay the mortadella on top, then sprinkle with about one-third of the cheese. Layer half of the potatoes and apples on top in a single layer; Season with salt and pepper to taste, then sprinkle with another one-third of the cheese. Top with the remaining potatoes, apples; season again and finish with cheese.
Roll the remaining dough into a 12-inch square and place on top of the filling. Press the overhang of the two crusts together, then roll the dough under itself and pinch to make a 3/4-inch-high edge. Make slits in the top crust with a knife to allow steam to escape. Refrigerate 30 minutes. Meanwhile, preheat the oven to 425 degrees F.
Bake the pie until golden brown, about 30 minutes. Reduce the oven temperature to 400 degrees F, brush the crust with cream and continue baking until crisp, about 35 more minutes. Cool 25 minutes, then lift out of the pan and slice.
Photograph by Con Poulos
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By Genevajones
Mansfield, MA
on September 16, 2010
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I've made this twice. As it's written the first time and with some modifications the second time.
I would recommend using 2 onions instead of one or one VERY large onion, but that's just my preference. It does take some time and it might make sense to double the recipe and make a 9x13 out of it if you're going to take the time to do it. That being said, it's several steps that you can do at different times.
I have used Granny Smiths and really didn't like the way it turned out. It tasted very much like vinegar for whatever reason. I think you need the Galas to balance out the other savory ingredients.
I subbed in whole wheat flour for the regular flour with nice results. A little harder to handle, but I like the weight and feel of it in this hearty pie.
I use double the ham, have it sliced extra thick and make a 2nd layer at the top of the pie. I think it gets lost when it's all at the bottom of the pie.
Like others have said, the potato/apple mixture makes WAY too much filling even if you carefully layer them as I do. I would either cut it in half or double the other ingredients and make a double batch. And for a nice cohesive pie that doesn't fall apart, I squish down the layers as I add them.
I do like the apple in it, however, if it doesn't appeal to you, leave it out. The pie is great without it. Maybe add a little bacon and a bit of whole grain mustard instead?
If you have one, this pie is an excellent application for a mandoline. It makes quick work of the veggies and helps everything cook more evenly. I did have trouble both times making sure the potatoes were cooked completely in the middle. I think next time I might turn the temp down earlier and cook it for 10 more minutes.
And I found that this is best served either room temp or a little warm. That's my two cents, but it's added to my recipe box and I intend to make it again. Especially since my 3 and 4 year olds inhaled it. ;
By shkaz_12754363
toledo, 75
on March 22, 2010
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I made it for the first time this week. I agree, it is time consuming but well worth the effort. Next time I will used only 3 large (or 4 med potatoes since I had too much of the potato/ apple mixture to fit in the pie. I just cooked up the left overs in a small saucepan and served as a side to the pie.
By rmrenk_7108068
pittsburgh, PA
on March 16, 2010
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I have made many recipes from this website and this is one pf the few that has a bad flavor.
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