Ale, Cheese, and Potato Pie

Please keep scrolling if you’re following a gluten-free, dairy-free, or low-fat diet. This dish is not healthy. In fact, it’s probably the least healthy dish that I’ve ever cooked.

But it tastes oh-so-good. Gooey cheese and savory potatoes are encased in buttery puff pastry for a cold weather treat. Heavy cream binds it all together. This dish isn’t for the faint of heart. Speaking of your heart, maybe exercise for a week or two to burn the calories off of this one. Trust me, it’s worth it.

Ale, cheese, and potato pie


Two 14-ounce packages butter puff pastry, chilled
2 pounds Yukon Gold potatoes
3/4 cup ale beer
1 cup heavy cream
1 pound extra sharp cheddar cheese, shredded
3 egg yolks, plus 1 egg, lightly beaten
1 1/2 tablespoons Worcestershire sauce
1 teaspoon Dijon mustard

1. On a lightly floured work surface, roll out each puff pastry sheet to a 10-by-14-inch rectangle. Stack the pastry sheets 
on a sheet with a piece of parchment paper between them. Refrigerate until chilled.

2. In a large pot, cover the potatoes with 1 inch of water. Add salt, bring to a boil and cook over high heat until the potatoes are just tender, about 15 minutes. Drain and cool under running water. Pat the potatoes dry, then peel and quarter. Gently crush with a wooden spoon.

3. In a medium saucepan, boil the ale over high heat until reduced to 1/3 cup, about 5 minutes. Add the cream and 
cook, whisking, until reduced to 3/4 cup, about 5 minutes. Add the cheese and cook over medium heat, stirring 
constantly, until the sauce is smooth, about 3 minutes. Remove from the heat and whisk in the egg yolks, Worcestershire and mustard. Season the sauce with salt and pepper and let cool. Carefully stir in the crushed potatoes and season again with salt and pepper.

4. Arrange 1 chilled puff pastry sheet on a rimmed baking sheet lined with parchment paper and brush with some of the beaten egg. Spread the potato filling on top, leaving a 1/2-inch border all around. Top with the second sheet of puff pastry and press the edges together to seal; crimp decoratively. Brush the top of the pie with more of the beaten egg and cut a few slits for venting. Refrigerate until firm, at least 30 minutes.

5. Preheat the oven to 400 degrees. Bake the pie for 25 minutes. Reduce the oven temperature to 350 degrees, rotate the baking sheet and bake until the pastry is browned and the filling is bubbling, 25 minutes longer. Serve warm or at room temperature.

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