Potato Pie Recipe

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Potato Pie Recipe....5

Potato pies require you to begin by properly slicing your potatoes. Get a potato pie recipe with help from a hospitality professor at the University of New Haven in this free video clip.

Part of the Video Series: Cooking Grains & Starches
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Video Transcript

Hi. I'm chef Jeff Trombetta from Norwalk Community College in Connecticut. And I am going to make you a potato pie. So the first thing we have to do to make our potato pie is we have to slice potatoes. And we use a mandolin. And we are going to slice it directly into the boiling water. Rather than into a pan and have that potato starch to one another, and fiddle with it, we're going to go right into the water. We gotta be careful. They usually have a safety guard. I'm just going to be a little cautious because I have more control without the safety guard. So, I'm going to slice right into here a little bit of an angle so I get some length. I have it adjusted to the right thickness. Now listen be careful. My hands are a little callused. But I have seen some nasty accidents so just be careful. There we go. Look how nice that is, right in. Our last slice can't go in too much later than the first slice because then you're going to have too much uneven cooking. I mean you certainly don't want a mushy first slice. OK. That's enough. Blanching is par cooking anywhere from three quarters of the way to seven eighths of the way cooked. Because it means that you're going to heat it again and finish the cooking. The reason why we're blanching here, the primary reason, is so the potatoes won't take that long in the oven and also so they won't start to turn brown when I'm layering them in the pie dish. When I unroll the potatoes, I'm going to want a little garnish on the platter. So this is a little basil, I tried to get mostly the oil that was sitting on the top. And we're going to have a little snow pea. I think we're just going to have a little snow pea going around. The snow peas are blanched, right they're par cooked, so all I have to do is heat them up. I'm going to hit it with some salt, going to hit it with some fresh pepper this time. And give that a little toss. Don't overcook it. OK. So these are blanched, not a hundred percent cooked, but they certainly won't oxidize and turn brown. And I'm just going to put them in this pan here, spread them out. Because you know why, they stick. Plus also they're going to be hot to handle. I gotta pick them up. So let's get a nice small layer down first and then we're going to put a layer of seasoning, butter and spinach. And the butter helps glue it together nice an tight, keep it tight. And the spinach looks good, tastes good. You see a little bit of dark and these are a certain kind of player combinations in this world that just do it for us. I think spinach and potatoes is one of them. So let's get a little dab. And it a buttered dish too on the bottom. I put some white pepper down, salt of course, kosher salt. I always use kosher salt. And don't put a bit chunky layer of this spinach or you're really not going to get it unraveled. Because this is blanched also and when you blanch spinach it will kind of clump up and stick to one another. But anyway, just do a single layer as best as possible. Now we start with another layer of potatoes. And because they're blanched, you know the starch has a tendency to come out. So they stick to one another. These are thin skinned yellow or Yukon Gold potatoes. You could see the gold color coming out. The beauty is that I didn't peel them. So I save work peeling the potatoes and slicing it really thin you can's even tell there's a skin on there. Now let's get our spinach laid out as best as possible. Pick up a clump. We're going to make a nice high pie. I mean I have the potatoes I might as well use them. Now you don't have to be that fancy or that particular about laying them out inside here because nobody's going to see this. We're going to unmold this. And so the bottom layer which is going to become the top, that is the important layer to kind of keep them concentric and to keep them uniform. There we go. And this is going to be our last layer. Just cover the spinach, protect the spinach. It's seasoned enough I'm sure. That's going to take 20, 25 minutes, maybe half an hour because I want to get some good color. So here is a potato pie we prepared earlier and we're going to unmold it, and let us unmold. All right. So, no real casualties to speak of. Just one right here and you know what, I'm going to cover that piece of spinach with it. So here is our snow pea garnish that we're going to arrange around our potato pie. I added a little tomato to it. And we're going to take some of that tomato and we're going to put it on top of the potato pie. Because it didn't quite get the color that I would have liked. And so we're going to cover it up. That's what good pie people do. OK. Now this is a little bit of that basil oil, basil puree in oil. That's it. So let's have a taste. So we'll portion this into a nice triangle. It's good potato. I'm chef Jeff Trombetta. And remember it's just good cooking.


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