One of my go‑to recipes for potlucks or quilt‑group get‑togethers is this Herbed Potato & Caramelized Onion Slab Pie. It’s traditionally made on a 9"×13" sheet pan and cut into squares — or “slabs,” which is how it earned its name and its reputation as the perfect crowd‑pleasing portion. It’s hearty, comforting, and endlessly adaptable, which is probably why it’s become one of my most‑requested dishes.
I love the versatility of the ingredients. Some days I keep it simple with herbs and cheese, and other times I’ll tuck in a little ham or prosciutto to make it extra filling. This week, I needed a dinner for friends, so I solved two problems at once: I served the Slab Pie for dinner and gave it a little glow‑up by baking it in my Polish pottery pie plate. A slab pie in a pie plate — now that’s pizzazz (say that five times fast).
My husband whisked together a quick Dijon sauce to serve alongside it, but honestly, a good brown mustard on the side is just as lovely for dipping. And as always, this is a wonderfully freezer‑friendly recipe — perfect for those nights when you forget to pull something out, or were simply too busy quilting to stop and think about dinner.
It’s cozy, it’s savory, it feeds a crowd or just a few, and it always feels like the kind of dish that brings people together around the table — whether that table is at home, at guild, or wherever your stitching adventures take you.
That’s today’s bake from The Quilted Bakery. May your treats rise beautifully, your seams stay straight, and your days be sprinkled with sweetness. And if you make this Slab Pie, I’d love to see it — share your bake on Facebook with #thequiltedbakery.
