1. Preheat the oven to 180°C Roll 2 thirds of the pastry on to a lightly floured work surface and use it to line a 23cm flan dish. 2. Arrange the potatoes in a single layer over the base of the dish, then top with a layer each of the onion and cheese. Repeat until the potatoes are all used, seasoning well between each layer. 3. Pour over the cream. 4. Roll out the remaining pastry to make a lid. Lightly dampen the edges of the pie with water. Place the pastry lid on top and pinch the edges together to seal well. 5. Bake for 1 - 1 1/4 hours, until the potatoes and onions are tender. Leave for 10 minutes before serving to allow the cheese to cool slightly. ---------------------------------------------------------------------------
Nutrition
Ingredients
