Look closely at the crust on this Broccoli Cheese Pie – that’s not pastry, it’s mashed potatoes! The potato crust keeps this hearty vegetarian dish gluten-free, but that’s just the beginning. The creamy potatoes, with their golden brown and crusty edge, pillow a filling of tender-crisp broccoli, light eggy custard, and a triple layer of melty cheese to make this a soul-warming one-dish meal.
I always use thin-skinned, waxy-textured boiling potatoes when I make real mashed potatoes, but for this crust I used bakers – the elongated ones with the thick, dark brown skin. Because they’re drier, they hold together better and form an actual crust rather than just a layer of mashed potatoes at the bottom of the dish. You’ll be surprised how easy it is to slice and serve this pie in nice neat slices; I half expected to have to scoop it out with a spoon, but found that with the bakers in the crust it stays beautifully firm.
Prebaking the crust for a few minutes before filling it helps it to firm up and keep its shape.
The other advantage to bakers is that, well, you can bake them. No peeling, no boiling water, no steaming-hot, water-logged potatoes to drain into the sink. Just tuck the potatoes into the oven for an hour and that’s it. Carefully cut open the hot potatoes and scoop out the flesh, then mash it with a little bit of sour cream, salt and pepper.
Did I mention that the edge of the crust on this Broccoli Cheese Pie gets gorgeously golden and crusty? It takes on an almost tater-tot texture, crisp on the outside and creamy on the inside.
OK, enough about the crust, what about the filling? I coarsely chop the broccoli and briefly sauté it with onion, garlic and fresh thyme, then layer it with grated cheese. Use any kind of flavorful, easy-melting cheese you like. I used Fontina here but Cheddar, Monterey Jack, or a Swiss such as Gruyere or Jarlsberg would be equally good. John suggested tossing in a handful of cubed ham, and I think that’s a great idea, or maybe crisp-cooked crumbled bacon. Try one of those options if you want to add meaty flavor and are OK taking things in a non-vegetarian direction.
Making this ahead:
- For the potato crust to be at its best crispy/creamy texture, make this Broccoli Cheese Pie right before serving. If you need a little more time, you can keep it warm for up to an hour in a 200-degree oven until serving.
- Keep leftovers for up to 3 days, and reheat them in the microwave.
Broccoli Cheese Pie
Ingredients
- 1½ pounds baking potatoes, such as russet (2 medium-large potatoes)
- 3 tablespoons sour cream
- Kosher salt
- Freshly ground black pepper
- 3½ tablespoons unsalted butter, divided
- ½ cup finely chopped onion (about ¼ of a large onion)
- 1 clove garlic, minced
- 1 teaspoon chopped fresh thyme
- 9 ounces broccoli crowns, roughly chopped (3 cups)
- 1 tablespoon water
- ¼ cup whole milk
- ¼ cup heavy cream (or use ½ cup half-and-half in place of milk and cream)
- 1 large egg
- 8 ounces Cheddar, Swiss, Monterey Jack or Fontina cheese, grated (2 cups)
- ¼ teaspoon paprika
- Pinch of cayenne
Directions
- Step 1 Heat the oven to 400 degrees. Wash the potatoes and stab them a few times in various spots with a fork to allow steam to release. Bake the potatoes for 1 hour, until they’re soft all the way through. (Test by poking into the center of each potato with a small, sharp knife.)
- Step 2 Cut the hot potatoes in half lengthwise. Use a kitchen towel to protect your hand and pick up half a potato, cradling it with the towel. Use a large spoon to scoop out the flesh into a bowl. Scoop all the way to the skin, getting as much of the flesh as possible. Repeat with the remaining three potato halves. Discard the skins.
- Step 3 Use a ricer or a potato masher to mash the potato flesh. Stir in the sour cream, ¾ teaspoon of kosher salt if using Diamond Crystal brand (or 3/8 teaspoon of Morton’s), and ¼ teaspoon of pepper. Mash the mixture with the back of a spoon until it’s smooth. Set the potato mixture aside to cool slightly.
- Step 4 Use ½ tablespoon of soft butter to grease a 9-inch pie plate. Melt the remaining 3 tablespoons of butter in a large skillet over medium heat, then turn the heat down to low to keep the butter warm while you make the potato crust.
- Step 5 When the potatoes are cool enough to handle, turn the oven on to Broil. Transfer the potato mixture to the prepared pie plate and form it into a crust, spreading the mixture with your fingers until it covers the bottom and sides of the dish in an even layer. Use a measuring cup to press into the inside corner of the potato crust all the way around the dish to make a neat edge. Use a fork to press a decorative design in the top of the edge all the way around the dish, if desired. Brush the crust all over with some of the melted butter from the skillet.
- Step 6 Broil the crust in the top third of the oven for 6 to 7 minutes, until the potatoes are set and lightly toasted, and the edges are just starting to brown. Remove the crust to a cooling rack while you make the filling. Turn the oven to Bake at 350 degrees, and move a rack to the center position. Raise the heat under the skillet to medium.
- Step 7 Add the onion to the remaining melted butter in the skillet, and season with salt and pepper. Cook for 5 minutes, stirring occasionally. Add the garlic and thyme and cook 1 minute.
- Step 8 Add the broccoli and water to the skillet, and season the broccoli with salt and pepper. Cover the skillet, and cook 5 minutes until the broccoli is crisp-tender.
- Step 9 In a small bowl or liquid measuring cup, combine the milk, cream and egg, and beat until smooth.
- Step 10 To assemble the pie, spread half of the cheese evenly over the potato crust. Top with the broccoli mixture, then half of the remaining cheese. Slowly pour the milk mixture over the broccoli, distributing it evenly all over the pie.
- Step 11 Bake the pie for 35 minutes, until the custard is just set. Toss the remaining cheese with the paprika and cayenne, and sprinkle the mixture over the top of the pie. Turn the oven to Broil and broil for 3 to 5 minutes, until the cheese is melted and bubbling.
- Step 12 Let the pie rest for 5 minutes before slicing and serving.
