Halloumi potato pie
Hearty and delicious, this rich potato pie makes good use of halloumi in the layers of potato, and the grated cheese on top creates a lovely crusty finish.
50g butter, softened
2kg washed pink potatoes, skin on, thickly sliced
4 brown onions, peeled and thinly sliced
250g thick cream (or evaporated milk)
Salt and pepper, to taste
Ground paprika, to sprinkle
1. Grease a casserole dish by rubbing softened butter all over the base and sides. Preheat the oven to 200°C.
2. Create a layer of potato slices, onion, salt and pepper and a little grated halloumi, then another layer, ending with any remaining potato slices.
3. Dilute the cream or evaporated milk with 100ml 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.
If you'd prefer four individual pies, follow instructions but use four small pie dishes and bake for 30–35 minutes.
This is an edited extract from Curd & Crust: Artisan Cheese and Bread Making by Tamara Newing, (New Holland Publishers, RRP $35) available from all good bookstores or online.