This dish incorporates so many of my favorite things… potatoes, cheese, breakfast, almost any type of pie…and, it’s fancy enough to impress.
As much as I love pastry, a few months ago I envisioned doing something with a crust of thinly sliced potatoes instead of a traditional pie crust. I was thinking that a cheesecake shaped quiche would be beautiful, so I got one of our trusty spring-form pans, sliced a few spuds, and got to work. The moment I poured the egg filling into the pan most of it leaked out onto the counter. What I could save of the dish was delicious, but still not the desired result.
Back to the drawing board.
Maybe I just need to buy a higher quality, tighter fitting spring-form pan, but I haven’t had time to look and I really wanted another crack at the title. I compromised this time by using a pie dish, but I can assure you that there was no compromise on flavor. The pancetta has a subtle earthiness that pairs well with the light, fluffy, egg and cream. The Comte and paprika combine to add a few more layers of flavor. It was a hit for dinner a few nights ago, and we really hope you’ll give this a try.
I sliced the potatoes very thin, about an eighth or maybe even a sixteenth of an inch thin. You could probably go as thick as a quarter of an inch with the spuds but not too much thicker than that or they won’t bend enough to fit the curve of your pie dish.
I used Comte for the cheese, but Gruyere, a sharp cheddar, and several other firm cheeses will work just as well.
- 1 to 2 russet potatoes, depending a size and thickness of slices
- 2 tablespoons butter, melted
- 6 eggs
- ¾ cups heavy cream
- ½ cup diced pancetta
- 1 to 1½ cups shredded Comte cheese
- salt and pepper to taste
- paprika to taste
- sour cream or creme fraiche to top
- thinly slice potatoes and soak in cold water
- melt butter and brush on inside of pie dish, reserving half
- drain potatoes and arrange on bottom and sides of pie dish, butter potatoes
- bake at 425 degrees Fahrenheit until light brown, about 15 minutes
- brown diced pancetta on medium heat until fat has rendered and pancetta has browned
- mix eggs and heavy cream
- add cheese to egg and cream mixture and stir until incorporated
- salt and pepper potatoes to taste
- add half of the cooked pancetta to pie dish
- pour in egg/cream/cheese mixture
- bake until golden brown and center is set, about 35 to 40 minutes at 375 degrees Fahrenheit
- top with a dollop of sour cream or creme fraiche
- dust with paprika