Now this is a strange one. 

A pie done in the pressure cooker, in a cake tin.

It's essentially Potato Dauphinoise but not quite. 

Although a bit strange and involving the use of the terrifying Mandolin it was a lovely thing especially served with some veggies and gravy.

Serves 3

Special Equipment - Cake Tin, Pressure Cooker or Instant Pot, Mandoline

Ingredients:

375ml water 

2 tablespoons vegan butter 

680g potato, peeled and thinly sliced  

1 large onion, halved then finely sliced  

Grated vegan cheese  

Salt and ground black pepper, to taste 

2 tablespoons chopped chives

Instructions:

Pour the water into the Instant Pot and set the trivet in the pot.  

Butter a baking pan and start by putting the bottom layer of potatoes.

Then layer the onion above the potatoes and then a sprinkle of vegan cheese.

Then place a layer of potatoes on top, then onion, the sprinkle with cheese until you have used up all of the ingredients.

Ideally you want the top layer to be potato sprinkled with cheese. 

Sprinkle with salt and pepper.   

Cover the pan tightly with aluminum foil and place on the trivet.  

Set the lid in place. Select the Manual mode and set the cooking time for 20 minutes on High Pressure. 

Preheat the oven to 180c.

When the timer goes off, do a quick pressure release. Carefully open the lid and remove the pie. Remove the foil and place the pie in the oven and allow it to brown off. Use the grill if necessary.

Top with the chives and serve.