Recipe for cheese and potato pie?

Question

Another question asked for how to make this dish more interesting and the replies sound good, but I am not familiar with the original dish. Could anyone please post the recipe?
Is this a food of a particular country?

Answer 1

POTATO CHEESE PIE

3 lb. red potatoes, peeled & quartered
2 garlic cloves (1 lg. clove), cut up in quarters
3/4 bar of butter
Little less than 1/2 c. Parmesan cheese
1/2 c. half & half
2 eggs
1 sm. onion, chopped
Salt & pepper
1 c. Cheddar cheese (1/4 of a pound), grated
2 tbsp. Parmesan cheese
2 tbsp. bread crumbs
2 tbsp. butter, cut in pieces

Butter a glass pie dish. Put potatoes and garlic (cut into 4 pieces if large) in water and bring to a boil, until potatoes are tender. Drain. Shake over heat until potatoes are dry. Mash potatoes, garlic and 3/4 a bar of butter. Add 1/2 cup (little less) of Parmesan cheese, half & half, eggs, salt, and pepper. Mash. Add onions. Spoon mixture in pie dish (1/2). Spread evenly. Cover with Cheddar cheese. Top with rest of potato mixture. Sprinkle 3 tablespoons of Parmesan cheese and bread crumbs and dot with butter. Bake at 350 degrees for 45 minutes.

My guess as to the origin of this pie would be Ireland. Potatoes have been a main food source there for years. Another possibility, Britian.

Answer 2

Bacon, Potato and Cheese Tart

INGREDIENTS
1 tablespoon butter
18 slices bacon
1 1/2 pounds baking potatoes, peeled and sliced
1 1/4 cups shredded fontina cheese
salt and pepper to taste
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Coat an 8 inch round baking dish with the butter. Arrange bacon in a spiral fashion in the baking dish, draping ends of the slices over the pan edge to fold over filling.
Arrange 1/3 of the potatoes over bacon, and sprinkle with 1/3 Fontina cheese. Repeat layers with remaining potatoes and cheese, and season with salt and pepper. Fold bacon over filling to form the upper layer.
Bake uncovered in the preheated oven 1 hour, or until potatoes are tender. Drain any drippings, and cut into wedges to serve.

I couldn't find the fontina cheese, so I used sharp cheddar and it turned out amazing! Hope you enjoy!

Answer 3

Potato Cheese and Onion Pie

1 pie 1¼ hours 30 min prep

PASTRY
2 cups all-purpose flour
1/2 cup shortening or lard
3-5 tablespoons ice water
1 teaspoon salt
FILLING
4 tablespoons butter or margarine
2 medium onions, thinly sliced
2 medium baking potatoes, peeled and thinly sliced
3/4 lb sharp cheddar cheese, shredded
1 egg, beaten with
2 tablespoons milk
1 teaspoon pepper
seasoning salt, to taste

For pastry, put 1/4 cup of the flour, shortening or lard and 3 tablespoons ice water into bowl.
Beat until mixture is smooth.
Add remaining flour.
Mix until mixture resembles coarse meal, but holds together when pressed into a ball.
Add water if necessary.
Divide into two parts.
Grease a 9-inch pie pan.
Roll out one part of dough to fit the pan. Set aside.
For filling, melt 2 tablespoons butter in each of two skillets.
Add onion slices to one and potato slices to the other.
Saute each vegetable for 8 to 10 minutes or until onions are soft and potatoes are tender crisp.
Spread half the cheese into bottom of the pastry lined pan.
Top with half the onions and half the potatoes. Sprinkle with pepper and seasoning salt.
Repeat layering.
Roll out top crust. Arrange over filling.
Seal edges. Brush with egg-milk mixture. Pierce vent holes.
Bake at 350 F until golden, about 30 minutes.

Answer 4

I have no idea what the original recipe is that you've referred to, but we have a FAVORITE cheesy potato casserole that is just incredible:

DELICIOUS POTATO CASSEROLE

* 8 medium to large potatoes
* 1/2 cup butter melted
* 1 can cream of chicken soup (I usually use just 1/2 can)
* 1 pt sour cream
* 1 tsp salt
* 1/4 tsp pepper
* 1/2 tsp curry powder(if desired)
* 1/2 c. green onions sliced, use some tops
* 2 c. grated sharp cheese
* 1/2 c. corn flake crumbs or soft bread crumbs

Bake potatoes in jackets until done. When cool, skin and grate. Melt the margarine or butter, blend in soup. Fold in sour cream and onions. Fold the potatoes, cheese, and sour cream mixture. Fold gently. Sprinkle with corn flake crumbs–dot with butter..sprinkle with seasonings. (I usually melt 2 T. butter, add corn flake crumbs and sprinkle over top). Bake uncovered 45 min. Can make a day ahead and refrigerate.

Answer 5

Handed down from my great grandmother who was Slovak...this is the real recipe always served at Easter dinner....sounds time consuming but well worth it.

Pagach (makes 2)

Frozen bread dough (defroasted) Knead well on floured surface. Cover with cloth and set aside in warm place to rise until doubled in bulk, about two hours.
Turn out on floured board. Divide dough into two portions. Cover each portion with bowl and let rest for ten minutes.
Take one piece at a time, roll out until when placed over an 8 in pie plate the sides of the dough hang way over the edge.
Place filling (recipe below) in center and draw up sides till filling is covered. Again place bowl over Pagach for ten minutes. Heat oven to 375°. Put in the bottom of the oven for ten minutes, then in center of oven and bake for another 20 minutes or until golden.
When done let it stand for ten minutes. Brush lightly with melted butter.

Filling....

4 good size potatoes...boil in salted H2O until done...
while they are cooking
Sautee 2 full cups chopped onions in butter SLOWLY until clear and filmy....do not burn.

Mash potatoes when they are done and fold in sauteed onions...along with a 16 oz container of fat free cottage cheese....2 cups of shredded white chedder cheese and 2 tablespoon of parsley
salt and pepper to taste.

Divide filling for 2 deep dish Pagach....
Serve warm with melted butter on the side.

Enjoy :)