A Tasty Slab

According to Webster….

Full Definition of SLAB

1:  a thick plate or slice (as of stone, wood, or bread): as
   a  :  the outside piece cut from a log in squaring it
   b  :  concrete pavement (as of a road); specifically  :  a strip of concrete pavement laid as a single unjointed piece
   c (1)  :  a flat rectangular architectural element that is usually formed of a single piece or mass <a concrete foundation slab> (2)  :  a rectangular building having little width with respect to its length and usually height

Cheese-Potato Slab Pie

This is a mighty tasty flat rectangular architectural element
Photo Jan 19, 6 25 38 PM - Featured Size

This is like a layered pot pie (minus the ever-present peas).

Photo Jan 19, 3 20 58 PM

Quite a bit here.

Photo Jan 19, 8 51 13 AM

I am typically not a crust maker.

Photo Jan 19, 8 57 30 AM

But I tried.

Photo Jan 19, 9 01 43 AM

Letting it rest.

Photo Jan 19, 3 37 47 PM

Slicing it all up in preparation.

Photo Jan 19, 3 42 50 PM

The lower crust overflowing the dish a bit.

Photo Jan 19, 3 43 57 PM

Sauteed onions.

Photo Jan 19, 3 46 13 PM


Photo Jan 19, 3 49 12 PM

Potatoes and apples.

Photo Jan 19, 3 54 27 PM


Photo Jan 19, 3 56 52 PM

The top is on and slits are cut.

Photo Jan 19, 6 02 33 PM

Nicely browned.

Photo Jan 19, 6 21 47 PM

This is indeed a slab.

Photo Jan 19, 6 25 31 PM

A tasty one.

Cheese-Potato Slab Pie

Prep Time: 1 h 15 m | Cook Time: 3 h 30 m | Servings: 8 servings | Difficulty: Easy


For the Crust:
3 1/2 cups all-purpose flour, plus more for dusting
1 tablespoon sugar
1 teaspoon fine salt
3 sticks unsalted butter, cubed (keep cold in the freezer)
1 tablespoon white or apple cider vinegar

For the Filling:
4 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
Kosher salt
4 large red-skinned potatoes (1 1/2 pounds), unpeeled
2 gala apples, unpeeled
2 sprigs fresh thyme, leaves stripped
Freshly ground black pepper
3 tablespoons breadcrumbs
5 ounces mortadella or ham, thinly sliced
10 ounces white cheddar cheese, shredded
Heavy cream, for brushing


Make the crust: Pulse the flour, sugar and salt in a food processor. Add 1 stick butter and pulse until combined. Add the remaining 2 sticks butter and pulse three times, or until the mixture resembles coarse meal. Add the vinegar, then gradually add 1/3 cup ice water through the feed tube, pulsing four times, until evenly combined. Squeeze the dough between your fingers. If it doesn’t hold its shape, add up to 2 tablespoons ice water and pulse two more times (the dough should still be crumbly). Turn out onto a clean surface and press into a ball; divide in half, wrap in plastic wrap and flatten into two 1-inch-thick rectangles. Refrigerate at least 1 hour or up to 2 days.

Make the filling: Heat 2 tablespoons olive oil in a skillet over medium heat. Add the onion and cook until slightly brown, 5 to 7 minutes; season with salt and let cool. Slice the potatoes and apples very thinly; toss in a bowl with the thyme, the remaining 2 tablespoons olive oil, and salt and pepper to taste.

Line an 8-inch square baking dish with foil, leaving a 1-inch overhang on all sides. On a floured surface, roll out one piece of dough into a 12-inch square, about 1/8-inch thick. Transfer to the prepared dish, tucking the dough into the edges and corners; do not trim the overhang. Sprinkle the breadcrumbs over the dough and add the onion. Lay the mortadella on top, then sprinkle with about one-third of the cheese. Layer half of the potatoes and apples on top in a single layer; Season with salt and pepper to taste, then sprinkle with another one-third of the cheese. Top with the remaining potatoes, apples; season again and finish with cheese.

Roll the remaining dough into a 12-inch square and place on top of the filling. Press the overhang of the two crusts together, then roll the dough under itself and pinch to make a 3/4-inch-high edge. Make slits in the top crust with a knife to allow steam to escape. Refrigerate 30 minutes. Meanwhile, preheat the oven to 425 degrees F.

Bake the pie until golden brown, about 30 minutes. Reduce the oven temperature to 400 degrees F, brush the crust with cream and continue baking until crisp, about 35 more minutes. Cool 25 minutes, then lift out of the pan and slice.

Source: http://www.foodnetwork.com/recipes/food-network-kitchens/cheese-potato-slab-pie-recipe/index.html

Tags: , , , , , , , , , , , , , , , , , , , ,

Categories: Baking3, Cheese3, Main Dish 3, Pork2, Recipes

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

4 Comments on “A Tasty Slab”

  1. December 29, 2015 at 11:44 am #

    Great post! and looks yummy! 🙂


  2. December 29, 2015 at 3:34 pm #

    have to figure out a vegetarian version 🙂


  3. January 1, 2016 at 1:26 pm #

    That looks right up my street! Like the idea of mixing in apples with the potatoes.


  4. January 3, 2016 at 4:49 am #

    Looks delicious – I will try this one in a smaller version


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: