Courgette, squash, zappallito, zucchini, whatever you want to call it or whichever type you have, this is a great pie to stuff with these amazing vegetables. Baked slowly in the oven, the potatoes cooking in the courgette juices and the herby cheese filling and topping seeping into all the crevices, man oh man, this is one great summer harvest recipe!
Inspired by @smittenkitchen and courgettes harvested at @plukcsafruittuin
Serve with a simple salad on the side. For extra flavour you could also add smokey bacon to the mix or serve it with some warm smoked salmon divided over the top.
Cheesy Summer Potato & Courgette Pie with Herbs and Caramelised Onions
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 2 medium onions, very thinly sliced (mandolin advised), see notes
- 1 tbsp butter
- ± 2 tbsp olive oil
- When onions are caramelising you can prep the rest of the ingredients:
- 100 g grated parmesan cheese
- 2 tablespoons all-purpose flour
- 1 tbsp fresh thyme, hard stems removed
- 1 tbsp rosemary, finely chopped
- Good handful fresh dill, finely chopped (keep some behind for serving)
- Good handful parsley, finely chopped
- Good pinch of coarse sea salt
- Freshly ground black pepper
- 750 g waxy potatoes, skin on, sliced into very thin slices (mandolin advised)
- 500 g squash of choice, sliced into very thin slices (mandolin advised), see notes
Instructions
In a heave based oven proof skillet (see notes) add 1 tbsp olive oil and the butter. When starting to foam add the onions and a pinch of salt. Let the onions slowly sauté on medium to low heat, stirring only now and then, not too often. They will caramelise slowly within 15 - 20 minutes. In the meantime you can prep the rest of the ingredients.
Slice the potatoes and courgettes and set aside.
In a small bowl add the flour, parmesan, salt, pepper and herbs. Mix well and set aside. When the onions are caramelised to your liking transfer to a bowl to let cool slightly then add it to the herby mix, stir well to combine.
Clean the pan with kitchen paper and line it with baking paper.
Assemble the pie
Preheat the oven to 190°C.
Layer 1/3 of the potatoes in the bottom, slightly overlapping.
Divide 1/2 of the courgettes over the potatoes, slightly overlapping and drizzle with 2 tsp olive oil.
Divide 1/3 of the cheese n mix over the courgette.
Repeat with the rest: 1/3 potatoes, 1/2 courgette, olive oil, 1/3 cheese mix and finish with 1/3 potatoes and 1/3 cheese mix. Press gently to flatten.
Baking the pie
Cover the pan tightly with aluminium foil and place in the oven. Bake for 45 minutes until the potatoes are cooked through.
Remove the foil and continue to bake for 30 - 35 minutes until bubbling at the edges and golden brown on top.
Let cool for 10 minutes in pan then use the sides of baking paper to lift the pie out of the pan and onto a cutting board. Sprinkle with the reserved dille. Cut into 8 wedges and eat right away.
Notes
- You can also skip this step and add the thinly sliced onions raw to the mix. If doing so you can also replace them with spring onions if you like.
- If you like you can also add some smokey bacon, if so, pan fry these until crispy in the skillet. After that use the same pan to sauté the onions. Takes a bit more time but adds a flavour bomb! Mix both into the cheese mix and then continue with the rest of the recipe.
- You can use any top of squash or courgette for this. If needed remove the center of the squash with the seeds, this part contains a lot of water so best to be removed.
