How to make potato tart in the oven au gratin style. A pretty side dish for Thanksgiving, Christmas or Easter dinner. You can use russet or Sweet Potato at 400 degrees until tender and delicious. You can make cheesy if you like, or we’ll share a dairy free version too!
You could call these crispy leaf potatoes since that is kinda’ what they look like. The edges get golden and crunchy but just a bit while the bottom inside stays tender with a creamy filling, like scalloped but not as saucy. On top of our pot pie crust you can slice like a pie and serve up so pretty. (affiliate links present)
Oven Baked Potato Slices
This is a bit like our Potatoes Au Gratin without Cream except that there isn’t as much sauce. Both are wonderful but this is much prettier for sure. Get your kids involved in the layering of this as it is somewhat of a piece of artwork. Do NOT allow them to slice as a mandoline requires an adult to do.
If I want to make both I will slice potatoes thin for this pie and then thicker to make a saucier cheesier Slow Cooker Scalloped Potatoes with Ham version as well so guests have a choice.
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Sweet Potato Tart
You could use the sweet variety to make this same thing y’all. That would give you a sweet and savory blend but in this case you DO want to remove the skins for sure, they are too tough. Either way this is how to use a mandoline so you keep your fingers safe and slice it the right thickness.
Ingredients
- You only need this 3 ingredient pie crust
- 1 1/4 c all purpose flour
- 1 tsp salt
- 1/2 c butter cold and grated
- Water – ice cold, we don’t count this in the 3 items needed
- 2 lbs Sliced Potatoes in Oven – russet potatoes used, you can instead bake red potatoes or Yukon gold could be other types of potatoes
- Heavy cream – alternative explained below
- Nutmeg
- Minced garlic
- Sour cream or dairy free alternative
- Butter or vegan stick alternative
Salt and pepper are a given for this and our Spoonbread Recipe but other seasonings like garlic powder can be sprinkled on depending on your tastebuds.
You can make or replace one cup of heavy cream with cornstarch and almond milk or other lactose free variety. Just whisk together 2 tablespoons of cornstarch into 1 cup of your dairy free milk alternative to break up any clumps. Then use in your recipe of choice.
Yes!! You can fill the puff pastry or homemade crust with thin slices of potatoes and cheese instead of fruits. Baking time will be a bit longer depending on how thick it is but until fork tender.
You could make these Dairy Free Scalloped Potatoes too with lactose free dairy products. I have done this before and you really cannot tell the difference. I listed alternates above that you can find at the store. Daiya has a great cheese choice too that melts relatively well if you want to add some to the top.
Southwest Au Gratin Potatoes
Now as for the bottom you could use our Quiche Crust too. Almost all of them are the same, without a lot of flavor to let the filling shine and made for a savory dish vs. sweet dessert inside.
To make your bottom crust – Place the flour, salt and cold butter that has been shaved in a small bowl. Use a pastry cutter to blend until it resembles small crumbs. Add ice water 1 tablespoon at a time until the dough comes together and forms a ball. You can do this same method with fruit too like our Scalloped Apples!
How to Make Old Fashioned Sliced Potato Pie
- Preheat the oven to 400 degrees.
- Roll out the pastry dough and fit into the base of a 9” tart pan with a removable bottom. It’s helpful to place the tart pan on a baking sheet in case any of the filling bubbles out.
- you could defrost and lay out store bought puff pastry dough on bottom too.
- Scrub the outside of the potatoes well, or if desired, they can be peeled, I prefer with the skin. CAREFULLY slice potatoes using a mandolin into very thin pieces, about 1/8″ thin slices. A sharp knife could work but they won’t tall be the same size.
- Mix the cream, nutmeg, garlic and salt in a small bowl.
- Spread the sour cream over the pie crust in the pan and arrange the layers of potatoes in an artful way with the slices slightly overlapping each other, but not much. Cover the entire inside of the tart pan.
- Pour the cream mixture over the top and if desired, sprinkle salt and pepper to taste. Dot the tops with small pats of butter.
- Place in the oven to roast potatoes for 40 minutes, or until golden brown and bubbly.
- Allow to cool for about 20 minutes before slicing and serving.
Crispy Sliced Potatoes Recipe
If you wanted to make cheesy sprinkle about 3/4 c. shredded cheese on top 10 minutes before it’s done. For leftovers let cool to room temperature which will take about 30 minutes and store in an airtight freezer bag in the fridge to reheat the next day.
Ideas on how to serve this. You can slice as is of course, dice fresh herbs with a drizzle of olive oil on the top with some black pepper and voila!!
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Potato Tart
Equipment
Ingredients
Pie Crust
- 1 1/4 c all purpose flour
- 1 tsp salt
- 1/2 c butter cold
- 2-3 tbsp water ice cold
Sliced Potato Filling
- 2 lbs potatoes russet used
- 3/4 c heavy cream
- 1/2 tsp nutmeg
- 3 tbsp minced garlic
- 1/2 tsp salt
- 3/4 c sour cream
- 4 tbsp butter
Instructions
- Crust – Place the flour, salt and cold butter that has been shaved with a cheese grater into a small bowl. Use a pastry cutter, or 2 knives, to cut the butter into the flour until it resembles small crumbs. Add the ice water 1 tablespoon at a time until the dough comes together and forms a ball. Set aside.
- Preheat the oven to 400 degrees. Roll out the pastry dough and fit into the base of a 9” tart pan with a removable bottom. It’s helpful to place the tart pan on a baking sheet in case any of the filling bubbles out.
- Scrub the outside of the potatoes well, or if desired, they can be peeled, I prefer with the skin. CAREFULLY slice using a mandolin into very thin pieces, about ⅛” thick. (A knife will work as well, just try to make the slices even so they cook at the same pace.)
- Mix the cream, nutmeg, garlic and salt in a small bowl. Spread the sour cream over the pie crust in the pan and arrange the potatoes in an artful way with the slices slightly overlapping each other, covering the entire inside of the tart pan. (kinda' like they look like a flower)
- Pour the cream mixture over the top and if desired, sprinkle salt and pepper to taste. Dot the tops with small pats of butter and place in the oven to bake for 40 minutes, or until golden brown and bubbly. (if you wanted to make cheesy sprinkle about 3/4 c. shredded cheese on top 10 minutes before it's done to melt and brown)
- Allow to cool slightly before slicing and serving.