FRENCH-STYLE ONION AND POTATO PIE

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese cuts calories while still melting well.

Prepare a 9-inch or 10-inch pan without plastic for baking.

For four servings, gather 1 kg of onions and 1 kg of potatoes.

Slice the onions thinly, either with a knife or a mandoline slicer.

Heat extra virgin olive oil in a pan over medium heat and gradually add the sliced onions.

Add half a centimeter of water to the onions, cover, and let them simmer to reduce volume.

After 10-12 minutes, remove the lid and let the onions brown, stirring occasionally to prevent sticking.

Wash the potatoes and slice them to 1.5 mm thickness using a mandoline or knife.

Set aside half of the cooked onions and leave the other half in the pan.

Layer the sliced potatoes in the pan, overlapping them as you go.

Sprinkle some of the reserved onions over the potatoes, add a few pieces of butter, and season with salt, pepper, and herbs.

Repeat the layering process with more potatoes, onions, herbs, and cheese, pressing down to make everything even.

Add broth to the layers, ensuring it reaches just below the edge of the potatoes.

Preheat the oven to 180°C (356°F) and place the pan in the oven once heated.

Bake for 30-40 minutes, checking after 30 minutes for color and moisture.

If it’s browning too much, cover with aluminum foil and continue baking for another 10-12 minutes.

Let the dish cool for a few minutes before slicing for better shape.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens