Stout Caramelized Onion and Cheddar Potato Pie

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Stout Caramelized Onion and Cheddar Potato Pie

Enjoy a slice of hearty stout caramelized onion and cheddar potato pie with a buttery pastry crust for a warm and comforting dinner!

Prep Time1

Cook Time2

Assembly Time20

Total Time3 20

Course: Main Course

Cuisine: American

Servings: servings

Calories: 665kcal

Author: Alison Wiebe

Ingredients

Pie Crust

2 ½ cups all-purpose flour plus extra
1 teaspoon kosher salt
1 cup cold butter diced
½ cup ice water

Stout Caramelized Onion and Cheddar Potato Pie

1 tablespoon butter
1 tablespoon olive oil
2 large onions thinly sliced
½ cup stout beer
1 tablespoon malt vinegar
1 tablespoon brown sugar
2 teaspoon kosher salt divided plus extra
½ teaspoon pepper divided
¾ cup heavy cream
2 tablespoon all-purpose flour
1 tablespoon chopped fresh thyme or 1 teaspoon dried
2 lb yellow flesh potatoes such as Yukon Gold
1 ½ cups shredded sharp cheddar cheese
1 egg

US Customary - Metric

Instructions

Pie Crust

In the bowl of a food processor, combine the flour and kosher salt. Pulse once or twice to mix. Add the diced cold butter and pulse several times until the butter resembles small peas. Pour the ice water into the food processor while pulsing. Continue pulsing until the dough begins to stick together in small clumps. Check the dough – it should stick together if you squeeze it.
Dump the dough mixture onto the counter and use your hands to press it together. Divide the dough in half and shape each piece into a flat disc. Cover with plastic wrap and chill for at least 1 hour.

Stout Caramelized Onion and Cheddar Potato Pie

In a wide skillet, add the butter and olive oil and heat over medium heat until the butter begins to melt. Add the onions along with a generous pinch of kosher salt. Cook for 3 to 4 minutes over medium heat until the onions begin to soften. Then turn down the heat to medium low.
Cook the onions over medium low heat until they are tender and golden brown in colour. Keep an eye on the onions, stirring regularly, to ensure they caramelize evenly and do not stick to the pan. Add a bit more olive oil if the onions begin to stick. This will take about 20 to 30 minutes.
When the onions are browned, add the stout, malt vinegar, and brown sugar along with ½ teaspoon kosher salt and ¼ teaspoon pepper. Turn the heat up to medium high and allow the stout to boil and reduce. Cook the onions, stirring regularly, until the liquid has reduced and the onions are glazed. There shouldn't be excess liquid in the pan, if there is, continue cooking there is no more liquid in the pan. Remove from the heat and spread the onions out on a plate to cool.
If using yellow flesh potatoes, the peel doesn't need to be removed. Using a mandolin or food processor with a slicing attachment, thinly slice the potatoes into ⅛-inch slices. In a measuring cup combine the heavy cream, flour, chopped fresh thyme and the remaining 1 ½ teaspoon kosher salt and ¼ teaspoon pepper. Whisk together until there are no lumps. Set aside.
Preheat the oven to 350°F. Lightly grease a 9” pie plate. On a lightly floured surface, roll one disc of dough out into a circle. The dough should be around 2 inches wider than the pie plate on all sides. Carefully fold the dough in half then lift it into the pie plate. Unfold the dough and arrange it in the pie plate letting the excess hang over the edges.
Arrange ⅓ of the potato slices in the bottom of the pie shell, fanning them out in a single layer. Top with ⅓ of the onions, spreading them evenly over the potatoes. Top with ⅓ of the cheese. Drizzle ⅓ of the cream mixture over the potatoes. Repeat two more times with the remaining ingredients.
Roll out the remaining disc of dough into a circle that is a little wider than the pie plate. Brush the bottom edge of the pie crust with the beaten egg. Place the top crust over the pie and press down to seal the edge. Trim the excess pie dough around the edge and crimp to create an attractive crust. Brush the top of the crust and the crimped edges with the egg wash. Cut several slits in the top crust for steam to escape.
Place the pie on a baking dish to catch any drips – the filling may bubble over while baking. Bake for 1 hour 30 minutes to 1 hour 45 minutes until the crust is brown and the potatoes are fully cooked. Check the potatoes are done by inserting a paring knife through the steam slits. If the crust becomes dark before the potatoes are done, cover with foil and continue baking until the potatoes are tender.
When the potato pie is fully cooked, set it aside to allow it to cool somewhat. It will be hard to cut the pie and have it hold its shape while the filling is hot straight from the oven. Let the pie sit for about 20 to 30 minutes. Slice and then serve. Enjoy!

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