Vegetarian Pie

This is proper British comfort food. Thin-sliced potatoes, onion rings, and grated cheddar get layered in a baking dish, then bathed in hot milk spiked with Marmite and baked until the potatoes are soft, the cheese is melted through, and the top is golden and crisp.

Marmite is the ingredient that makes this more than just a cheese and potato bake. That teaspoon dissolved into the hot milk adds a concentrated umami depth, almost meaty in flavor, that gives the pie a savory punch you wouldn’t expect from such simple ingredients. If you’ve never cooked with Marmite before, this is a great place to start.

Slicing the potatoes as thin as possible is a must. Thick slices won’t cook through in the center even after two hours, and you’ll end up with a creamy outside and crunchy middle. A mandoline makes quick work of it, but a sharp knife and patience will get you there.

Chef Tips

• Start and end with potato layers. The bottom layer protects the onions and cheese from sticking, and the top layer crisps up beautifully during the uncovered final 30 minutes.
• Don’t rush the covered stage. That first 1½ hours of covered cooking steams the potatoes through. Uncovering too early dries out the top before the center is done.
• Use a sharp, mature cheddar for the strongest flavor. Mild cheddar melts well but won’t give you enough punch to stand up to the Marmite.

Variations

• Add sliced leeks between the layers for a more complex, sweeter allium flavor.
• Swap Marmite for Vegemite if that’s what you have. The flavor is slightly different but works just as well.
• Sprinkle breadcrumbs over the top with the nuts for an extra-crunchy crust.