300ml/10½fl oz vegetable stock
4-5 large potatoes, peeled, thinly sliced on mandoline
2 free-range eggs, plus 1 extra free-range egg, beaten, for egg wash
50ml/2fl oz double cream
3 garlic cloves, peeled, chopped
salt and freshly ground black pepper
1 onion, peeled, sliced
150g/5½oz Manchego cheese, or similar hard sheeps' cheese, grated
Preheat the oven to 180C/350F/Gas 4. Grease a 25cm/10in pie dish with butter.
On a lightly floured work surface, cut the shortcrust pastry into two pieces. Roll each piece of pastry into a circle, about 30cm/12in in diameter.
Gently lift one of the pastry circles, using the rolling pin, and transfer it to the prepared pie dish. Press the pastry into the corners of pie dish to line it, allowing any excess pastry to fall over the sides of the dish.
For the filling, in a pan, bring the vegetable stock to the boil. Add the potato slices and boil for 1-2 minutes, or until just tender. Drain well.
In a bowl, whisk together the two eggs, cream and garlic until well combined. Season, to taste, with salt and freshly ground black pepper.
Arrange a layer of the drained potato slices into the lined pie dish, followed by a layer of the onion slices. Pour over some of the egg and cream mixture and sprinkle over some of the grated cheese/ Repeat the process until all of the potato slices, onion slices, egg and cream mixture and cheese have been used up and the pie dish is full. Set aside.
Brush the rim of the pastry with a little of the remaining beaten egg. Gently lift the second pastry disc, using the rolling pin, and place it over the pie. Using a fork, crimp the edges of the pastry together to seal. Trim off any excess, then brush the pie lid with the remaining beaten egg.
Using a sharp knife, cut a small cross in the centre of the pie lid. Transfer the pie to the oven and bake for 30-40 minutes, or until crisp and golden-brown.
To serve, place one slice of the potato gratin pie onto each serving plate. Serve with the green salad and spiced tomato chutney.
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