John Myers
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Potato Pie
The perfect potato pie recipe with a picture and simple step-by-step instructions.
for the puree:
- 1 kg Floury potatoes – peel, dice
- 500 g Fresh celeriac – peel and dice
- 150 ml Milk warm
- 2 tbsp Butter
- Freshly grated nutmeg
- 2 Eggs
1st layer of filling:
- 500 g Savoy cabbage cut into strips
- 1 Chopped onion
- 1 tbsp Butter
- Freshly grated nutmeg
- Salt
- Pepper
- 100 ml Cream
2nd layer of filling:
- 1 Yellow bell pepper – dice
- 1 Red peppers – dice
- 1 tbsp Butter
- 1 Chopped onion
- 2 tbsp Ajvar spicy
Topping:
- 2,5 Discs Toasted bread – crumble
- 100 g Grated Gouda
- 0,5 bunch Chives cut into rolls
Dip:
- 1 cups Sour cream
- 1 tsp Ajvar
puree
- Cook the potato and celery cubes in salted water for 25 minutes. Drain the liquid and let the vegetables evaporate a little. Heat the milk and butter in a small saucepan, add to the potato and celery mixture and mash everything. Season with nutmeg and set aside.
1. Lage Füllung:
- Melt the butter in a large saucepan, sauté the onion cubes and add the savoy cabbage strips. Fry briefly, season with salt, pepper and nutmeg and deglaze with cream. Let everything simmer until the cream has almost boiled down. Remove from heat and set aside.
2. Lage Füllung:
- Melt the butter in a saucepan and fry the onion cubes in it. Add the pepper cubes and fry for 2-3 minutes. Season with salt and pepper, add the ajvar and braise for about 5 minutes. Remove from heat and set aside.
- Preheat the oven. 200 ° C top and bottom heat, 175 ° C circulating air
- Now stir the eggs into the puree.
- Grease a springform pan (26cm) and spread 1/3 of the puree on the bottom of the springform pan. Now the 1st layer of filling comes on top, namely the savoy cabbage. Press down a little with a spoon
- 7th and cover with the next third of the puree. Now distribute the paprika vegetables on top and thus the 2nd layer of the filling is also done. Spread the rest of the puree on top.
Topping
- Mix the toasted bread crumbs and grated cheese in a bowl, spread over the last layer of puree and bake in the preheated oven for 35-40 minutes until golden.
- Take the mold out of the oven and let it cool for about 5 minutes. Then run a knife along the edge and then loosen the springform edge. To cut in pieces
for the dip
- Mix the sour cream and ajvar together in a bowl and serve with it.
Tip
- We also had smoked salmon. A green salad also tastes good with it
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