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Triple Potato Pie

Not one, not two, but three ways of serving up potatoes all come together in this fun pie. Perfect on a brunch table, or even a great dinner side. Get your potato fix in this fun recipe.
Course Breakfast, brunch, Side Dish
Cuisine North American
Keyword duchess mashed potatoes, hash brown crust, scalloped poatoes
Prep Time 30 minutes
Cook Time 1 hour
Servings 8

Ingredients

Hash Brown Crust

  • 600 grams (1 1/2 lbs) Yukon Gold potatoes, see Notes
  • 30 grams (2 tbsp) ghee (clarified butter)
  • salt and pepper, 1 tsp or so of each
  • 1/2 tsp paprika
  • olive oil spray

Mashed Potato Filling

  • 1.35 kg (3 lbs) Yukon Gold potatoes, about 6-8 potatoes
  • 30 grams (2 tbsp) ghee or butter
  • 125 ml (1/2 cup) cream or milk, room temperature
  • salt and pepper to taste
  • 1/8 tsp nutmeg or to taste
  • 2 egg yolks
  • 125 ml (1/2 cup) shredded cheddar cheese

Scalloped Potato Topper

  • 226 grams (8 oz) fingerling potatoes, about 4-5
  • olive oil
  • maldon or finishing salt
  • chives, for garnish, optional
  • 4 tsp butter

Instructions

Hash Brown Crust

  1. Set oven to 425F
  2. Peel and grate the potatoes. Place the shredded potatoes into a colander and rinse for 10 seconds, using your hands to move the grated potatoes around, until the water runs clear.
  3. Take a handful of the rinsed grated potatoes and squeeze the excess water out, then place a tea towel. Wrap tightly and squeeze any remaining liquid over the sink. Transfer the potatoes to a bowl. Repeat with remaining potato. You should have about 4 cups of shredded potato.
  4. Heat a large skillet over medium heat. Add the ghee or butter. Add the potatoes and stir to coat the potatoes well with the ghee. Cook down till beginning to turn golden and just starting to crisp up. Season with salt, pepper and paprika.
  5. Transer the shredded potatoes into a 9 inch tart pan or pie dish. Use a large spoon to spread the hash browns over the base and side of the pie dish.
  6. Use your hands or the spoon to pat down the base of the hash brown crust so it is fairly firmly packed.

  7. Spray the hash brown crust lightly with oil spray (I use olive oil spray).

  8. Bake the crust until the crust is golden brown and crisped, about 30 minutes. Set onto a cooling rack.

Mashed Potatoes, can be done while the crust is baking

  1. Peel and quarter (or eighths if large) the potatoes and place into a pot with salted water just covering the potatoes. Bring to a boil and then reduce to a simmer. Cook till just tender. A knife should slide in without resistance, but they shouldn't be crumbling apart.
  2. Drain. Use a potato rice (or your preferred method) to mash the potatoes. Place in a large bowl. Add in the butter, and then a portion of the cream or milk. Stir through. Use more milk if needed to get the potatoes creamy without being either stiff or too loose. Add in the salt, pepper and nutmeg, and stir through. Taste and re-season if desired. Add in the egg yolks and stir through. Finally fold in the shredded cheese.
  3. Spoon the mashed potatoes into the hash brown crust. Press firmly. Smooth out the top.

Scalloped Fingerling Topper, can be prepped while the hash brown crust bakes and cools.

  1. Slice the potatoes finely (I set my mandolin to 1/16th of an inch) Place these in a bowl and drizzle with olive oil. Toss to coat well.

  2. When ready to assemble, dot the mashed potatoes with the 2 tsp of butter.

    Layer the potato slices evenly over the mashed potato filling. Bring them in close together, as they will shrink as they bake in the oven (you can see how this happened to me in my photos!) Sprinkle with maldon or finishing salt.

  3. Place on a baking sheet and then place the baking sheet onto a rack set in the top third of the oven. Bake till the scalloped potatoes are cooked through and turning golden brown, about 20-30 minutes.
  4. Let cool about 10 minutes before slicing into the pie.

  5. See blog post for more details.

Recipe Notes

You can use pre-shredded frozen hashbrowns. Use about 4 cups (not packed) frozen hashbrowns, Thaw and squeeze out excess liquid and continue with the recipe.
This pie can be served the day of, or wrapped and stored for the next day. Re-heat in the oven set at 325-350. Cover with foil to keep the topper from scorching or drying out.