Flaky Potato and Cheese Pie

Flaky Potato and Cheese Pie

Ingredients

    • For the Dough:
        • ½ teaspoon yeast (3 g)

        • 1 teaspoon sugar (5 g)
        • 2 cups warm milk (400 ml)
        • 5 cups all-purpose flour (530 g) (may vary)

      • 1 teaspoon salt (6 g)
      • 140 g softened butter at room temperature
  • For the Filling:
      • 7-8 small potatoes, thinly sliced
      • ½ cup cold raw cream (100 ml)
      • Salt, to taste

      • Black pepper, to taste
      • 1 egg yolk (for brushing)
      • 1 cup grated cheddar cheese (optional)

    • Fresh rosemary (optional, for garnish)

Directions

    1. Prepare the Dough:
        • In a large bowl, combine yeast, sugar, and warm milk. Mix well.

        • Gradually add flour and salt. Knead to form a soft dough that slightly sticks to your hand.
        • Sprinkle plenty of flour on a surface and knead the dough for 6-7 minutes.
        • Cover the dough and let it rest for 10 minutes.

      • Divide the dough into 4 equal parts, cover, and let it rest for another 20 minutes.
    2. Roll and Layer the Dough:
        • Sprinkle plenty of flour on the surface and roll each piece of dough out thinly.

        • Spread softened butter over each rolled-out dough.
        • Fold the dough as shown in the video (or instructions) and lightly oil it.
        • Repeat with the second piece of dough, layering it over the first, and continue folding and oiling.

      • Cover and place the dough in the freezer to chill for 25 minutes.
    3. Prepare the Filling:
        • Slice the potatoes thinly and mix them with cold raw cream, salt, and black pepper.

    4. Assemble the Pie:
        • Preheat your oven to 190°C (375°F).
        • Roll out the chilled dough thinly and shape it as shown in the video.

      • Place the rolled dough on a baking tray and add the potato mixture in the center.
      • Sprinkle with additional salt and black pepper. Brush the edges of the dough with egg yolk.
    1. Bake:
        • Bake in the oven for 30-35 minutes until golden brown.
        • Remove from the oven, sprinkle grated cheddar cheese on top, and add fresh rosemary if desired.
        • Return to the oven and bake for another 8-10 minutes until the cheese is melted and bubbly.

    2. Serve:
      • Slice while hot and enjoy!

Serving Suggestions

  • Serve with a side salad or roasted vegetables for a complete meal.
  • Add a dollop of sour cream or a sprinkle of chopped herbs on top for extra flavor.

Cooking Tips

    • For a flakier crust, ensure the butter is soft but not melted when spreading.
  • Adjust the salt and pepper according to your taste preferences.
  • Use a sharp knife or mandoline to thinly slice the potatoes for even cooking.

Nutritional Benefits

    • Potatoes: Provide potassium, vitamin C, and dietary fiber.
  • Cheddar Cheese: Adds protein and calcium.
  • Cream: Adds richness and enhances the flavor profile.

Dietary Information

    • This recipe contains dairy and gluten.
  • To make it vegetarian, ensure that the cheese used does not contain animal rennet.

Nutritional Facts (per serving)

    • Calories: 320
    • Protein: 8 g
  • Carbohydrates: 40 g
  • Fat: 15 g

Storage Tips

    • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven at 180°C (350°F) for 10 minutes to retain crispiness.

Why You’ll Love This Recipe

    • Perfectly Flaky Layers: The layered dough creates a deliciously crispy and flaky crust.
    • Rich and Creamy Filling: The combination of potatoes, cream, and cheese is comforting and satisfying.
  • Versatile: This pie is perfect for breakfast, lunch, or dinner.
  • Easy to Customize: Add your favorite herbs, spices, or additional vegetables to the filling.
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