Cheese, onion and potato pie

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Step 1

Preheat the oven to 180° C

Step 2

Spread the sliced potatoes on baking paper on a baking tray. Season and oil. Bake in the oven for 20 to 30 minutes until soft and just starting to turn golden.

Step 3

Melt the butter in a large saucepan over a medium heat. Add the onion and spring onions and fry for one minute. Stirring the flour to create a roux, then gradually pour in the milk, stirring as you go to prevent lumps. Add all the cheeses and the cayenne pepper and swiftly stir until they melt. Stir in the mustard, then season with salt and pepper. The sauce will be very thick at this point. More spreadable than it is pourable. Remove the pan from heat.

Step 4

Rub the base and sides of a 22 cm pie dish all over with a knob of butter. Line the dish with a sheet of shortcrust pastry. Trim any excess pastry around the top.

Step 5

Spread a layer of the cheese sauce over the base of the pie, then top with a layer of potatoes. From there you'll do three more layers of cheese sauce and two more potato layers finishing with a layer of cheese sauce.

Step 6

Brush the rim of the pastry with the egg

Step 7

Lay over the sheet of puff pastry and trim the excess. Use a fork to crimp around the edges, then trim with a knife. Brush the top with more egg wash, then slice a few steam holes into the top.

Step 8

Bake in the oven for 30 minutes or until deep golden and crisp on top. Allow the pie to rest for 15 minutes before slicing.