Potato Pie with Onion

Potato pie with onion can be a standalone dish or a side. In the first case, enjoy it with a bowl of salad, and in the second case, serve it with a piece of roasted meat.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 75 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 6 pieces Potatoes, white

  • 3 spoons Oil, olive

  • 2 piece Onion, raw

  • 3 pieces Egg, fresh

  • 1.5 dl Sweet cream

  • 100 g Cheese, edamame

  • 60 g Cheese, Fontina

  • 1 spoon Mustard

  • pieces Spices, pepper, black

  • 1 twig Thyme, fresh

  • pieces Butter, unsalted

  • pieces Breadcrumbs, dried

Steps

  1. Wash the potatoes thoroughly under running water and scrub them if necessary. Place them in a large pot and cover with cold water, ensuring the water level is about two fingers above the potatoes. Salt the water, place the pot on the stove, and wait for it to boil. Then reduce the heat and cook the potatoes covered for 25 to 30 minutes until they soften. Check if they are cooked by inserting a sharp, narrow knife. If the knife slides in smoothly, drain the potatoes and let them cool.

  2. Peel the onion and slice it into rings. Heat oil in a pan. Add the onion to the hot oil and sauté it over low heat, stirring occasionally, until it becomes translucent. Remove the pan from the heat.

  3. In a bowl, mix the eggs and cream. Add all the cheese, mustard, and thyme leaves. Season with pepper to taste and mix the ingredients well. Add a little salt if needed.

  4. Preheat the oven to 160 degrees Celsius. Peel the cooked potatoes and slice them into approximately 0.5 cm thick slices.

  5. Grease a pie dish with butter and sprinkle it with breadcrumbs. Arrange half of the potato slices on the bottom and pour 1/3 of the cream mixture over them. Next, add a layer of sautéed onions and cover with the remaining potato slices. Pour the rest of the cream mixture on top. Place the dish in the preheated oven for 35-45 minutes. The pie is done when the top turns golden brown and is nicely baked.

Nutrition Information (Per 100g)

  • Calories: 113.02 kcal
  • Fat: 5.08 g
    • Saturated Fat: 2 g
  • Carbohydrates: 10.92 g
    • Sugars: 1.14 g
  • Protein: 4.27 g
  • Fiber: 1.41 g

Advice

Fontina can be replaced with Gruyère or Provolone.