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Issue Date: Fall 2006


Bennett’s Potato and Gruyère Pie

Courtesy of Chef Jonathan Bennett


Jonathan Bennett

Bennett's Potato and Gruyere Pie

Makes one 9-inch pie

1 prebaked pie crust shell

1 pound or 2 large Idaho potatoes, peeled and cut into 1-inch cubes

2 cups heavy cream

1 1/2 teaspoons salt

1 1/2 teaspoons Dijon mustard

4 ounces Gruyere cheese, grated

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh chives

Preheat the oven to 350 degrees F. In a small saucepan, combine the potatoes, cream and salt. Place over medium heat and bring to a simmer, stirring frequently to prevent scorching. When potatoes are fork tender, strain into a colander, reserving the cream. Brush the bottom of the prebaked pie shell with mustard and sprinkle the cheese evenly across the bottom. Top with the potatoes, half of the reserved cream and herbs. Bake for 20 minutes or until golden brown. Cool for 10 minutes before serving.


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