Recipes.

Haloumi Potato Pie

By Tamara Newing


I Quit Sugar - Haloumi Potato Pie
  • 4 servings
  • Prep - 10 mins
    Cooking - 24 mins
  • Total - 34 mins
I Quit Sugar - Haloumi Potato Pie

Hearty and delicious, this rich potato pie makes good use of haloumi in the layers of potato, and the grated cheese on top creates a lovely crusty finish!  

Servings: 4
Preparation: 10 mins
Cooking: 24 mins

Ingredients

  • 50 g butter, softened.
  • 2 kg washed pink potatoes, skin on, thickly sliced.
  • 4 brown onions, peeled and thinly sliced.
  • 200 g haloumi.
  • 250 g thick cream.
  • Sea salt and pepper to taste.
  • Ground paprika, to serve.

Directions

1. Grease a casserole dish by rubbing softened butter all over the base and sides. Preheat the oven to 200°C / 400°F / Gas Mark 6
.

2. Create a layer of potato slices, onion, salt and pepper and a little grated haloumi, then another layer, ending with any remaining potato slices.

3. Dilute the cream or evaporated milk with 100 ml warm water then drizzle over. Grate or thinly slice remaining haloumi over the top, then sprinkle with paprika.

4. Bake at for 45 minutes, or until golden and bubbling. Serve hot.


Note

Note: For individual pies, follow instructions but use 4 small pie dishes and bake for 30–35 minutes.

Images and recipes form Curd & Crust by Tamara Newing, New Holland Publishers RRP $35.00 available from all good bookstores or online www.newhollandpublishers.com

I Quit Sugar - Curd + Crust

Hearty and delicious, this rich potato pie makes good use of haloumi in the layers of potato, and the grated cheese on top creates a lovely crusty finish!

Ingredients

  • 50 g butter, softened.
  • 2 kg washed pink potatoes, skin on, thickly sliced.
  • 4 brown onions, peeled and thinly sliced.
  • 200 g haloumi.
  • 250 g thick cream.
  • Sea salt and pepper to taste.
  • Ground paprika, to serve.

Directions

1. Grease a casserole dish by rubbing softened butter all over the base and sides. Preheat the oven to 200°C / 400°F / Gas Mark 6
.

2. Create a layer of potato slices, onion, salt and pepper and a little grated haloumi, then another layer, ending with any remaining potato slices.

3. Dilute the cream or evaporated milk with 100 ml warm water then drizzle over. Grate or thinly slice remaining haloumi over the top, then sprinkle with paprika.

4. Bake at for 45 minutes, or until golden and bubbling. Serve hot.

Note

Note: For individual pies, follow instructions but use 4 small pie dishes and bake for 30–35 minutes.

Images and recipes form Curd & Crust by Tamara Newing, New Holland Publishers RRP $35.00 available from all good bookstores or online www.newhollandpublishers.com

I Quit Sugar - Curd + Crust

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