Page 314 - Pie Squared

squeezed out

4 tablespoons (56 g) unsalted butter

1 medium yellow onion (140 g), chopped into ½-inch dice (about 1 cup)

¼ teaspoon nutmeg

1 cup (240 ml) heavy cream

1 teaspoon salt
½ teaspoon freshly ground black pepper

8 large eggs (or see Swaps)

½ cup (120 ml) heavy cream

TOPPING

4 tablespoons grated Pecorino cheese

2 tablespoons chopped chives

Heat the oven to 350°F. Scatter the bacon across the slab pie pan,
and bake for 15 to 20 minutes, until crispy. With a slotted spoon,

transfer the bacon to a paper towel–lined plate and drain. Do not
dispose of the bacon fat, but pour some into a small bowl and leave
the rest in the pan. Increase the oven temperature to 425°F; if you

have one, place a baking stone, Baking Steel, or inverted baking
sheet on the center rack to heat (see here).
For the crust: Grate the onion on the medium holes of a box
grater or a food processor’s grating disk (my preference). Place the
onions in a medium mixing bowl. Grate the potatoes on the large

holes side of the box grater, and, taking a handful at a time, squeeze
the shreds over a small bowl. As each handful is squeezed, place in
the bowl with the onions. Continue until all the potatoes have been

grated and their liquid squeezed out. Work quickly to keep the
potatoes from turning brown. You should have about 4 cups of dry-
ish potatoes in the end.
Let the potato liquid sit for about 5 minutes, until the starch and
liquid separate. Pour off the liquid, keeping the starchy white paste at

the bottom. That’s potato starch and we love it. Add the starch to the