Triple Potato Pie

Ingredients:

Rosti Base

8 potatoes, grated

Salt

Olive oil or butter

Mash Filling

5 boiled potatoes

2 tbsp butter

Handful of grated parmesan

¼ cup milk

1 egg yolk

Salt, pepper

Potato Topping

3–4 potatoes, thinly sliced

Melted butter

Salt, pepper

Thyme (optional)

Method:

Rosti Base: Salt grated potatoes and let sit 10–15 mins. Squeeze out liquid; keep the potato starch settled at the bottom and mix back in. Lightly fry potatoes until softened. Press into a greased pie dish. Bake 180°C, 45 mins, until golden and crisp.

Creamy Mash: Mash boiled potatoes with butter, parmesan and milk. Season with salt & pepper. Cool slightly, mix in the egg yolk. Spoon into the cooked rosti base.

Crispy Top Layer: thin potato slices over the mash. Brush with melted butter, season + add thyme. Bake until the top is deep golden & crispy. TO SERVE Perfect with gravy, crème fraîche or simply on its own. Pure comfort.