Serves 1
onion 1/2, halved and sliced
butter 1/2 tbsp
crème fraîche or fresh cream 1 tbsp (try President available at gourmet stores)
gruyère 50g, grated (try Le Superbe available at gourmet stores)
salt and pepper to season
potatoes 125g, peeled and sliced
shortcrust pastry 75g
melted butter to glaze (optional)
Cook the onions in butter until really soft. Cool, then stir in the crème fraîche, cheese and season to taste.
Cook the potatoes in boiling salted water until tender, about 5 minutes. Drain and cool.
Heat the oven to 200°C. Roll out half the pastry and use to line a buttered, round baking dish. Make sure the dish isn’t too deep. Layer the potatoes and cheese mix on the base, leaving a border of about 2cm around the edge. Brush the border with egg. Roll the other half of the pastry out so it is larger than the base. Drape over the top of the pie then smooth down gently to seal and remove any air pockets. Trim off the excess pastry and crimp. Glaze the top with melted butter (or half a beaten egg) and make a couple of holes, with a fork, for the air to escape. Bake for 30-35 minutes until crisp and golden. Leave for 15 minutes before cutting.