| Servings |
|
Ingredients
- 2 lb potatoes Maris Piper are ideal
- 2 packets frozen puff pastry
- 1 large onion finely sliced
- 1 clove garlic large, finely chopped
- 1 egg
- 1 tsp each of fresh chives, chervil, tarragon finely chopped (½ tsp. if dried )
- 4 fl oz double cream
- salt and pepper
Ingredients
|
|
Instructions
- Oven 160 C
- Roll pastry very thin and line a 10” ungreased flan dish, allowing pastry to overlap all round.
- Slice potatoes very thinly and soak in salted water for 20 minutes. Drain and dry the slices well.
- Layer potatoes with onions and garlic, making 3 layers, in the dish. Season well.
- Cover the dish with second layer of thinly rolled pastry allowing an overlap all round.
- Trim pastry overhang to ½” and then roll the two overhangs together so that the roll just sits inside the edge of the dish. Cut the roll at intervals.
- Mark the top with the point of a sharp knife into your chosen shape. Try not to cut right through the top! Brush all over with beaten egg. Bake at 160 for 2 ½ hours.
- Cut around the edge of the top and remove the pastry lid. Sprinkle all the herbs over the potatoes and pour over the cream.
- Replace lid and return to the oven for 10 minutes