Irresistible and fragrant, simple to prepare, potato pie is the perfect dish for dinner. Do not forget the fresh cream and a pinch of pepper: you will see what it tastes like
POTATO SHAPED RECIPE
An appetizing dish, to be proposed as a side dish or as a second course, perfect also for the lunch break in the office.
POTATO FLAVORED WITH EMMENTHAL AND ONIONS
Let’s see together, step by step, how to prepare an excellent potato pie:
INGREDIENTS (for 6 people)
-5/6 medium-sized potatoes
-2 white onions
-1 glass of milk
-125 ml of fresh cream
-150 grams of Emmenthal
-A few tablespoons of grated Parmigiano Reggiano
-1 knob of butter
-1 clove of garlic
-Salt and pepper
Preparation time: 25 minutes
Cooking time: about 1 hour
-Peel the onions, slice them, transfer them to a pan with a knob of butter, and cook them on a very gentle heat, stretching out with a little water: they must get tired and soften well, without coloring.
-Peel the potatoes, wash them and cut them into thin slices.
-Rub the inside of the pan that will contain the pie with the clove of garlic, and prepare the layers: potatoes, onions, Emmenthal. Salt each layer without exaggerating (the cheese is tasty) and continue until the ingredients are used up.
-Turn on the static oven at 180 °.
-Beat the eggs with the milk, cream and grated Parmesan, salt and pepper.
-Pour the mixture over the potatoes on a regular basis, and transfer to a preheated oven.
-The flan is ready when the surface is well gratinated and the potatoes inside are well cooked (carefully check this detail).
-Serve hot, not boiling, or lukewarm.
-Do not soak the potatoes after washing them: the starch they contain is important for the success of this dish.
-Emmenthal can easily be replaced with other cheese to taste (or, possibly, with a mix of any leftovers), adjusting salt and pepper in case of less savory quality.
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