Potato and Onion Pie
📜 Collection: Dwayne Collection | ✍️ Attribution: Unattributed | 📂 Category: Sides A comforting, rustic savory pie layering tender sliced potatoes and onions seasoned with garlic salt, baked in a rich pastry crust with evaporated milk until bubbling and golden brown.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 50 mins | None | 6 servings |
🔪 Key Equipment
- 9-inch pie dish
- Chef’s knife
- Cutting board
- Pastry brush
Ingredients
Pastry
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 recipe | Rich pastry | for double-crust pie |
Filling & Seasoning
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 large | Potatoes | sliced |
| 1 small | Onion | sliced |
| To taste | Garlic salt | |
| To taste | Salt | |
| To taste | Black pepper | |
| 1 small can | Evaporated milk | |
| As needed | Milk | for brushing the top crust |
Instructions
Assembly and Baking
- Preheat oven to 350°F (175°C). Line a pie dish with half of the rich pastry.
- Layer the 4 large potatoes and 1 small onion alternately in the pastry-lined dish, seasoning each layer with garlic salt, salt, and black pepper to taste.
- After layering, pour 1 small can evaporated milk evenly over all the potato and onion layers.
- Roll out the remaining rich pastry and place it over the top of the pie. Seal and crimp the edges, then brush the top crust with a little milk.
- Bake at 350°F for approximately 50 minutes until the pastry is golden brown and the potatoes are tender when pierced with a fork.
💡 Make-Ahead & Storage: Can be assembled a few hours in advance and kept refrigerated before baking. Leftovers reheat well in a 350°F oven to restore crust crispness.
Original Recipe Scan
