The island of Guernsey is apart of the islands of the English Channel found between France and England. It is apart of the Bailiwick of Guernsey which is a British Crown Dependency. Although English can be spoken on the island, the locals also speak a native language known as Guernésiais, their own variation of French. Guernsey is also known for one of the largest tidal ranges in the world of 33ft.
I’m sure you’ve heard of Guernsey cows, these cows are native to the island and are known for their rich dairy products with high protein and butterfat quantities. As for particular cuisine of the island it was difficult to find, but I found for the Channel Islands collectively local seafood and dairy products. There is a popular dish called “bean jar” from Guernsey which is slow cooked beans that traditionally was cooked over night in the oven and eaten for breakfast. Guernsey bean jar has been around for centuries and is one of the better known dishes.
I decided to try “potato peel pie” which caught my eye as I was scouring for recipes. There are several variations, but I picked one that had the peels on top which was appealing (pun intended) because the potential for a heavenly crispy top layer. The origins of the pie comes from the WWII time period when food was rationed. At the time Guernsey was occupied by Germany making food even more hard to come by. Most farm animals were taken away so farmers relied on their crops which included potatoes. Beet root can be found in a lot of the recipes, but the one I decided on had omitted it.
The cooking process is simple, just a lot of prep work. I used my mandolin to get evenly cut potatoes. I opted for cheddar cheese to get that nice rich flavor. You don’t have to use a baking dish, a pan works too but it could alter your cooking time. I thought dish since the recipe is for a “pie.”
We loved how unique this dish was! The crispy potato peels on top brought a fun texture to the meal and the cheese of course made the potatoes very creamy. The onions also were a good pairing and brought more dimension to the flavor profile. What a great way to use veggie scraps too! I will definitely think twice before I toss potato skins and see if I can repurpose them for a crunchy topping! We rated this one 8.5/10 🔥🥔
Next we head southeast to Israel!
Potato Peel Pie – Guernsey
- 1 lb potatoes thinly sliced (I used a mandolin)
- 1 medium onion thinly sliced
- 1/2 cup grated cheese I used cheddar
- 2 tbsp flour
- salt and pepper to preference
- 1/2 cup milk
- 2 tbsp bread crumbs
- 4 tbsp butter diced
- parsley to garnish
- Preheat oven to 390 and grease pie dish, set aside.
- Wash potatoes with water and peel them setting the peels aside in a separate bowl. Thinly slice potatoes- a mandolin works great to get perfect consistency!
- Thinly slice onions and set aside. Grate cheese if needed and set aside. Layer potatoes, onions, and cheese with desired amount of salt and pepper per layer.
- Add flour and additional salt and pepper with potato peels mixing well to evenly distribute over peels. Place peels on top of the layered potatoes, onions, and cheese.
- Lastly pour the milk over the pie and sprinkle the bread crumbs and butter evenly over the top. Place in the oven and bake for 30 minutes.
- After 30 minutes rotate pie (if not convection) and bake for an additional hour at a reduced heat of 350. The potatoes should be fork tender in the center when its done.
- Allow pie to cool for at least 5 minutes and enjoy! This dish can be eaten alone or makes for a great side dish, I'm looking at you Thanksgiving! 👀