How to make double cheese and potato deep-dish pie – it is easier than it looks, and just as delicious

Potatoes cooked with cream and cheese can take many forms, ranging from simple gratins to the super-rich aligot, mashed potato containing so much cheese that it can be stretched. This recipe is for an unusual potato pie that has cheese in both the crust and the filling.

Double cheese and potato deep-dish pie

This dish looks impressive but it’s actually easy to make – even the pastry recipe is straightforward. I used a springform pan that is 20cm in diameter and about 6cm deep so each slice is a hearty helping. I will admit, though, that it is not the easiest thing to slice because the filling starts to ooze out, especially if it is cut straight out of the oven. Let it cool for about 30 minutes before slicing into wedges.

For the crust:
200 grams plain (all-purpose) flour, plus extra for rolling out the dough
½ tsp granulated sugar
¼ tsp freshly ground black pepper
125 grams unsalted butter, chilled
30 grams aged comté or gruyere, finely grated
10 grams aged parmesan, finely grated
About 40ml iced water For the filling:
800 grams fingerling or ratte potatoes
500ml cream
2-3 garlic cloves
150 grams aged comté or gruyere, finely grated
20 grams aged parmesan, finely grated
Fine sea salt and freshly ground black pepper
Freshly grated nutmeg

1 Make the dough at least two hours before you want to bake the tart. Put the flour, sugar and pepper in the bowl of a food processor and mix thoroughly. Cut the butter into 1cm chunks, put them in the food processor and pulse until the butter is the size of small peas.

Add the grated cheeses and pulse briefly, then put the ingredients in a large bowl. (If you don’t have a food processor, put the flour, sugar and pepper in a large bowl and mix the ingredients with your hand. Cut the cold butter into 1cm chunks, add them to the bowl and toss to coat the pieces with the flour mixture. Use your fingertips to pinch the butter into pieces the size of small peas [this takes some time]. Mix in the cheeses, then place the mixing bowl in the freezer for about 30 minutes, so the butter has time to firm up again. Proceed with the recipe as follows.)

Drizzle the iced water over the ingredients in the bowl and mix quickly and gently to form a cohesive dough that is neither sticky nor dry. Knead briefly then flatten the dough into a disc, wrap with cling film and refrigerate for at least two hours.

2 While the dough is resting in the fridge, prepare the filling. Scrub the potatoes, then slice them (skin-on) 3mm thick. Bring a large pot of salted water to the boil and add the potatoes. Cook for several minutes, or until the potatoes are tender but not falling apart. Drain them and let them cool.