CHEPSTOW ONION PIE
Kitchen Memories
Caerphilly, the cheese used in this pie, is an almost white, hard, crumbly cheese made from cow's milk, and originates near the town of the same name in Wales. When Patricia Fernon, of Chepstow, was serving in foreign countries, she'd often serve this family recipe to remind her of home.
Serves 6.
Ingredients
• 2 to 3 ounces fresh breadcrumbs, lightly crisped
• 3 large potatoes, peeled and thinly sliced
• 2 large onions, diced
• 8 tablespoons unsalted butter, plus extra for glazing the top
• 2 cloves garlic, mashed
• 3 ounces Caerphilly cheese, grated
• salt to taste
• freshly ground black pepper to taste
• fresh herbs, such as oregano, thyme, and marjoram for garnish
Directions
Preheat the oven to 375°F. Butter a 1-quart baking dish, and sprinkle with the breadcrumbs, pressing them into the base and sides with a spoon.
Place a layer of potatoes on the bottom of the pan. Top them with a layer of onions, dot with butter, and sprinkle with some garlic, cheese, salt, and pepper. Repeat the layers, finishing with the potatoes on top. Melt the extra butter and brush the top of the pie.
Bake for 75 minutes, or until the potatoes are tender. Before serving, garnish with herbs.
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