Ingredients:
(Makes 6 to 8 Servings)
1) 6 oz. Swiss Emmentaler
2) 6 oz. Gruyere de Comte
3) 2 cloves Garlic - minced
4) 3 tbs. fresh Parsley - finely chopped
5) 1 tsp. Black Pepper
6) 2 tbs. Butter, plus more for the pan and foil
7) 8 small or 6 large Potatoes
8) 2/3 cup Chicken Broth 

Preparation:
1) Preheat oven to 375°F.
2) Grate the cheese and combine in a bowl with garlic, parsley and
black pepper. Mix well.
3) Next, peel and cut the potatoes into thin slices, using a mandolin is
the simplest way.
4) Cut the butter into small cubes. Taking a small pat of butter, rub
the bottom and sides of a 9-inch round or square glass baking dish.
5) Begin to layer the potatoes in the bottom of the dish, then sprinkle
with the cheese mixture and top with 2-3 pats of butter. Repeat
the layer of potatoes, then cheese mixture and butter until you've
filled the dish. Your last layer should be the cheese layer.
6) Pour the chicken broth into the dish and cover with a piece of foil
which has been rubbed with butter to keep the cheese from sticking
to it.
7) Bake for 1 hour at 375°F then remove the foil and let bake for 15
minutes more until the cheese on top is golden brown.
8) Remove from the oven and let sit for 10 minutes before serving.

*As seen on "Recipes From the Chef's Kitchen" with Katie Park as guest.

1-12 inch round pie crust 

Filling:

3/4 cup Dulce de Leche con Chocolate

2 large eggs

½ teaspoon fine sea salt

½ teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

½ teaspoon Madagascar Vanilla

1 cup canned pure pumpkin

1/3 cup whipping cream

For the Crust:

Position oven rack in bottom third of oven; preheat to 350°F. Transfer crust to 9-inch-diameter glass pie dish.  Fold edges under and crimp decoratively. Freeze crust 20 minutes.

Line crust with nonstick foil and fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Gently remove foil and beans. Return crust to oven and bake until partially cooked and golden brown around edges, pressing down on crust with back of spoon if bubbles form, about 15 minutes. Cool crust on rack. Maintain oven temperature.

For the Filling:

Whisk Dulce de Leche, eggs, sea salt, cinnamon, ginger, and cloves in medium bowl. Add pumpkin and cream and whisk until well blended and smooth.

Pour filling into crust. Bake pie until filling is firm, covering crust with foil collar if browning too quickly, about 30 minutes.

Reduce oven temperature to 325°F; continue to bake pie until filling is set and slightly puffed in center, about 15 minutes longer. Transfer pie to rack and cool completely.

Wine pairing suggestion: Graham's 20 Year Tawney NV

If you have any questions about the recipe, please email:

Katie at This e-mail address is being protected from spambots. You need JavaScript enabled to view it