That of potato pie baked it is a recipe that can be prepared in many versions: this is a more elaborate way, which sees particular care for the aesthetic part. A spectacular and challenging dish for a’special occasion, perfect to amaze guests.
Ingrediants
- 1 kg of medium red potatoes
- 500 ml of vegetable broth
- 3 tablespoons of extra virgin olive oil + more to grease the pan
- 1 shallot
- 2 sprigs of thyme
- 1 sprig of chopped rosemary
- salt
- pepper
The baked potato pie it is a recipe that can be prepared in many ways and with different variations. It can be rich and stringy, round in shape with an aesthetic eye, like the potato pie filled with smoked provola or more rustic and homemade, presented in a rectangular pan like the potato pie with bacon and rosemary.
This is instead a potato pie from the elaborate recipe, for a vegetarian side dish with simple and easily available ingredients (thyme, rosemary, scaologno), but from result scenographic, due to the arrangement of the potatoes.
Fundamental for aesthetic success is the choice of potatoes: prefer the red ones, da leave with the peel, which allows the holding of the “puff pastry” effect of the various layers of which the cake is made. We used a 23 cm diameter round mold: we find it the ideal measure to ensure the complete cooking of the potatoes, as well as the decoration game.
Our advice is to try your hand at this baked pie if you are planning aspecial occasion, whether it’s a dinner with friends or a Sunday lunch, because it takes a lot of attention and patience. If you are looking for other recipes with potatoes, in the gallery “30 recipes with potatoes: creamy, crunchy, delicious” you will find our best of.
OTHER TASTY RECIPES: Vastase potatoes, sfincione potatoes, potato parmigiana
How to prepare: Baked potato pie
- Execution
- challenging
- Preparation time
- 40 min
- Cooking time
-
1h and 20 min
- Portions
-
6 – 8
How to prepare: Baked potato pie
Start preparing the potato pie from the restricted broth that will flavor it during cooking. Chop the scagnolo and put it in a saucepan with a drizzle of extra virgin olive oil. Let it go over moderate heat for about 3 minutes and then add the chopped thyme and rosemary: mix and add the vegetable broth. Let the liquid reduce to a little less than half, about 200 ml.
Meanwhile, devote yourself to the potatoes. Carefully clean them from any earth residues, rinse them and dab them. With the help of a mandondolina, finely cut them by leaving the peel (about 3 mm thick), obtaining regular slices. Begin to arrange them in a hinged mold (which you will have previously lined the bottom with parchment paper and then oiled) starting from the center and continuing towards the edge in a circular way, overlapping each other for about half. After a couple of layers add salt and pepper and sprinkle a couple of tablespoons of broth.
Continue until all ingredients are used up. Salt and pepper the last layer. To prevent the liquid from escaping from the mold during cooking, line the lower edges with aluminum foil. Cover the surface with greaseproof paper and another aluminum foil. Bake at 200 ° in a hot oven for about an hour or until the potatoes are tender. After this time, remove the two sheets of paper and leave in the oven for another 10 minutes, so as to dry and color the top.
Remove from the oven and let it rest for 5 minutes. The most delicate moment arrives: turn out the pie and turn it upside down on a baking sheet. Gently remove the bottom of the mold and the parchment paper. Put on the grill for about 2 minutes. Your potato pie is ready.
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