A simple recipe for cheesy baked Trinidad potato pie
Baked potato pie is a popular dish in Trinbagonian cuisine which is known for its delicious and comforting flavors and also its ease of making. This savory pie is a cheesy potato pie recipe, that is made with a mixture of mashed potatoes, onions, garlic, and a blend of spices and cheese and baked to a great golden color.
This is not to be confused with a Trini aloo pie recipe. While aloo pie is fried this dish is a baked one.
The dish is a popular comfort food. It is a hearty and filling dish, making it a perfect meal for any time of the day. Whether it is served as a main course or a side dish, this cheesy baked potato pie is a beloved dish that brings people together.
Its creamy potato filling and crusty cheese top make it a perfect comfort food for many.
And if you love baked pie check out the macaroni pie and ripe plantain pie.
Why you would love this pie
I know when most people hear Trini and potato, they think of aloo pie, but this isn’t a fried pie, this is a baked potato pie.
First and foremost, this delightful dish is a guaranteed treat for your taste buds. The combination of cheese and potatoes creates a creamy and savory filling that will leave you wanting more. With every bite, your palate will be delighted with the harmonious blend of flavors that the ingredients bring to this pie.
Speaking of ingredients, this recipe includes a variety of flavorful additions that take this dish to the next level. Alongside the velvety cheese and tender potatoes, you’ll find a blend of herbs and spices that enhance the taste even further. This medley of flavors ensures that every bite is brimming with deliciousness.
What also sets this recipe apart is its easy-to-follow instructions. The simplicity of the steps allows even novice cooks to whip up this pie effortlessly.
This is a simple and easy dish that combines the rich flavors of cheese and perfectly baked potatoes, then this recipe for cheesy baked potato pie is a must-try!
How to make Trinidad potato pie
Ingredients note
- Potatoes – it’s best to use Idaho or russet potatoes for this dish as they stand up to the double cooking well. Look for medium to large potatoes.
- Milk – I use whole milk to give this pie body. It also helps to hold the ingredients.
- Butter: Needed to get the fresh herbs incorporated easily into the mixture. You can also try flavored butter like garlic butter.
- Thyme: Using fresh ingredients is best for this recipe. Remove the leaves from the stalks.
- Cloves garlic – Fresh is always the better option and chop them up finely if not you can also use minced garlic but do not use a lot of the liquid it comes in.
- Cheese – Though you can use pre-packaged grated cheese please note that it doesn’t melt well. I would get a block of cheese and grate it myself. Sharp cheddar cheese is a firm cheese that has a sharp and tangy flavor. It is often aged for a period, which gives it a stronger taste. It has a smooth and creamy texture that is perfect for melting and is commonly used in dishes such as macaroni pie.
- Pimento pepper – a popular flavoring pepper in Trinidad and Tobago. It adds great flavor to dishes without the heat.
- Creamed corn – This adds additional flavor profile, and texture and also holds the mixture together.
Make sure to see the recipe card for the full list of ingredients and the measurements.
Instructions
- Wash and clean your potatoes of any debris. Then place the potatoes in salt water and bring them to boil in a pot of water until tender. Pierce them with a fork to check for doneness.
- Grate your cheese and set aside.
- While the potatoes are boiling, melt the butter over medium heat and add your chopped pimentos and chopped cloves of garlic. Make sure they both are chopped finely. Once the butter is melted remove from the heat. We do not want the butter to dry up.
- Once tender, let the boiled potatoes cool until you can peel them and chop them up into cubes. Add the cubed potatoes to a large bowl. Add the melted butter and herb mixture to the potatoes.
- Add 1 and 1/2 cups of milk to the mixture and the cream corn and start mashing until the potatoes have the texture you like. If you want chunks in between like I do, then make sure not to mash the potato all the way through. I do not like all smooth textures right through. I like to have a bit of potato chunks.
- Add some cheese and more milk if needed to get a looser consistency.
- Season with salt and black pepper as needed. You can also add garlic powder if you want to add more seasoning options.
- Transfer the seasoned filling to your greased dish.
- Cover with the remaining cheese.
- Place in your oven and bake for 35 minutes or until the cheese is nice and golden brown.
- Remove from the oven, and let cool for at least 30 minutes before slicing.
Cooking tips
Here are a few notes on getting the pie to your liking.
- If you want a very creamy pie mash the potatoes down like regular mashed potato.
- For a chunky mix, you can keep one potato to the side after boiling, mash all the others together, and add the remaining potato in chunks.
- The smoother you make the potatoes the “softer” the pie would be and you would need to cool the pie down so that you can cut it into firm pieces.
Substitutions | Additions:
Though this is a simple pie, there are a few things you can add to make this more of your own. Here are a few suggestions.
- Whole kernel corn – add this in instead of the creamed corn. It would give a nice texture difference.
- Mushrooms – Adding in a can of cream of mushroom to replace the milk. This would make it creamier and a heavier pie.
- Green peas and carrots – Another texture enhancer and also a great way to add in some vegetables. You can use canned or frozen packets.
- Sweet peppers – Instead of pimento peppers you can add in some sweet pepper. Chop them up finely or in chunks.
- Small onion – Chop up onions finely and add them to the butter mixture as additional flavor.
Storage & Reheating
Once the pie is cooled well, you can now cut it to serve.
Any leftovers can be stored in an airtight container in the refrigerator for up to three days. You can reheat it in the oven. Heat the oven at 350 degrees then place it in the oven until warmed through. You can also warm up in the microwave.
I do not find this freezes well so it’s not something I suggest.
Serving Suggestions
The baked cheesy goodness pairs well with just about anything with some gravy. So don’t be afraid to fix some stewed chicken, with some lentils and fresh salad.
It can also pair great with callaloo, and some sweet and sour fish.
This baked dish can pair well with just about anything.
Can I make a white sauce?
If you would like to make a white sauce for this you can do that. Melt the butter over the low heat. Mix flour (about two tablespoons) into the butter and continuously stir over the heat until the mixture is smooth and bubbly. Remove the pot from the heat, and slowly pour in your milk. Place the pot back over the heat and whisk till boiling. Once it reaches a steady low boil, continue stirring for about an additional minute. Remove from the heat. Add the white sauce to the cubed potatoes and add the remaining ingredients.
Some more side dishes:
And if you make this recipe please let me know in the comments how you like it.
Recipe
Trinidad baked potato pie
Ingredients
Method
- Wash and clean your potatoes
- In a large pot, add water and a pinch of salt, and bring the water to a boil.
- Add the cleaned potatoes and boil till tender.
- While the potatoes are boiling, melt the butter and add the chopped pimentos, garlic, and thyme. When the butter melts, remove from the heat.
- Once the potatoes are boiled, discard the water and set the potatoes aside to cool and handle.
- Peel the skin from the potatoes and chop them up.
- Preheat your oven to 350 degrees
- Add the chopped potatoes to a large bowl.
- To the bowl, add the butter mixture, salt, and pepper.
- Add half the milk to the bowl and start mashing the potatoes. Mash until you like the consistency.
- Add more of the milk (you might not need all), cream corn, and half the cheese, and continue to combine.
- Taste for salt and pepper.
- Add potato mixture to a greased dish (I used an 8X8 dish)
- Flatten evenly and cover with the remaining cheese.
- Bake in the oven for 30 minutes, until the cheese is melted and a nice golden brown.
- Remove from oven and let cool for at least an hour.
