To save time, you can also make this in a puff pastry crust or, if you want a low-fat version, with filo pastry.
To make it gluten free, you can use a good all-purpose GF flour for the crust. It should work.
I find the filling is at it's best when you take the time to finely chop the onions and potatoes into tiny cubes. I used my trusty onion chopper to chop both the onions and the potatoes.
Potato and Onion Pie
Ingredients (For one large rectangular pie. You could probably make two smaller round ones from this):
For the Crust:
- 3 cups all purpose flour (GF will most likely work)
- 1 container (about 150 ml) plain yogurt (greek yogurt will work)
- 200 grams/7 oz butter, chopped into small cubes
For the Filling
- 3 large onions, finely chopped
- 2 tbsp of butter
- 1 tbsp sugar
- 2 large potatoes, finely chopped
- 2 tbsp flour (gf will work)
- 3 eggs
- 2 containers (about 150 ml each) plain yogurt (greek yogurt or sour cream will also work)
- Seasoning: Salt, pepper, minced onion (optional)
1. Combine all of the crust ingredients in a food processor (or work by hand) until a dough forms. Line a large rectangular glass baking dish (or a pie dish of your choice) with the dough by taking pieces of the dough and pressing them into the dish until the entire surface is properly covered.
2. Preheat oven to 180 C/350 F. In a large skillet, melt the 2 tbsp of butter. Add the onion and sugar and cook over medium heat until the onion is softened and golden. Add the potatoes and cook for another 10-15 minutes, stirring occasionally, until the potatoes begin to soften a bit. Add the flour and seasoning and keep stirring for another minute. Remove from heat.
3. Mix the eggs and yogurt into the the onions and potatoes, stirring well to prevent the egg from cooking from the heat. Season a bit more. If you don't mind eating a bit of slightly raw egg, test the seasoning and correct. If you do, just risk it (you can always sprinkle some salt over the top and the end).
4. Bake in the oven for about 50 minutes, until firm.