Hubert Keller Owner/ Celebrity Chef of Fleur de Lys, Fleur, & Burger Bar. 2011 Forbes Four Stars, Michelin Star, Les Grand Tables du Monde, Gayot Top Ten Best Restaurant Winner.  Top Chef Masters Finalist. Bravo's Top Chef & Top Chef Just Desserts Judge.
recipes from Hubert Keller
type          Alsation Potato Pie
Back to Recipes Listing           Episode: 317           Episode Name: Vegetarian Favorites         

Ingredients:

Makes 1 9” Double-Crusted Pie

For the Dough:
2 ½ cups all-purpose flour
½ teaspoon salt
½ cup butter, chilled, cubed
½ cup water
2 cups dried beans, for blind baking

For the Pie Filling:
4 Tablespoons Olive Oil
¾ cup shallots, finely diced
4 eggs
2 tablespoons chives, finely chopped
1 tablespoon fresh thyme, finely chopped
½ teaspoon salt
¼ teaspoon pepper
¾ cup heavy cream
¾ cup gruyere cheese, grated
2 pounds Yukon Gold potatoes, peeled, cooked ¾ of the way in boiling water and cooled
1 egg
1 teaspoon water


 

 

Directions:

  1. In a food processor, combine flour, salt and butter.  Pulse until the mixture resembles sand. 
  2. With the food processor running, slowly add the water just until the dough comes together.  Remove from the workbowl and shape into a disc.  Wrap in plastic and refrigerate at least one hour or overnight.
  3. Preheat oven to 375°F.
  4. Roll out chilled dough to ¼” thickness, and gently place in greased 9” pie pan.  Cut off the excess dough, leaving a small overhang.  Reserve remaining dough.
  5.  Poke holes in the bottom of the pie dough with a fork. 
  6. Place a piece of aluminum foil on the dough, and fill with dry beans.  Bake in preheated oven for 20 minutes, then remove the beans and foil, and bake for 5 more minutes.
  7. In a small nonstick skillet, heat olive oil over medium high heat.  Add the shallots and cook 5 minutes, or until translucent.
  8. In a medium bowl, combine eggs, chives, thyme, salt, pepper, cream and cheese.  Whisk to combine.
  9. Add the shallots to the egg mixture.
  10. Slice the potatoes to ¼” thick, and make one layer on the bottom of the pie, overlapping the potato slices.   
  11. Spoon about 1/3 of the batter over the potatoes.  Create two more layers of potatoes and then batter, ending with the batter.
  12. In a small bowl, combine the egg and water.
  13. Roll out the remaining dough to ¼” thickness, and brush with egg wash.  Also brush the edges of the crust on the pie. 
  14. Place the raw, egg-washed pie dough over the pie, and gently press down on the edges to seal.  Remove the excess dough, and cut a small, 1” hole in the center of the pie dough. 
  15. Bake pie in preheated 375°F oven for 35 to 40 minutes, or until browned.  Remove from oven and serve.

Secrets:

    • Cut shapes in any leftover dough that you have and decorate the top of the pie. 
    • When you place the aluminum foil on the dough to blind bake, place the shiny side of the foil against the dough to prevent it from sticking.