Cholera - Swiss Potato and Cheese Pie

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 4 medium potatoes, peeled and thinly sliced 4 medium potatoes, peeled and thinly sliced
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 2 cups (200g) Swiss cheese, grated 2 cups (200g) Swiss cheese, grated
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 22g (14g saturated)
• Carbohydrates: 35g (3g sugars)
• Protein: 12g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 200°C (400°F).
4. 4.
   On a lightly floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch pie dish. Transfer the dough to the pie dish and press it gently against the bottom and sides.
5. 5.
   Layer half of the sliced potatoes on the bottom of the pie crust. Top with half of the sliced onions and half of the grated Swiss cheese. Sprinkle with half of the dried thyme, paprika, salt, and pepper.
6. 6.
   Repeat the layers with the remaining potatoes, onions, cheese, and spices.
7. 7.
   Fold the excess dough over the filling, creating a rustic edge.
8. 8.
   Bake the Cholera pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the potatoes are tender.
9. 9.
   Allow the pie to cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Potatoes — Make sure to slice the potatoes thinly and evenly to ensure even cooking throughout the pie.
• Swiss cheese — Opt for a good-quality Swiss cheese such as Gruyère or Emmental for an authentic flavor.
• Dried thyme — If you prefer, you can use fresh thyme instead of dried. Simply double the amount.

Tips & Tricks

• For a twist, add some diced cooked bacon or ham between the layers of potatoes and cheese.
• Serve the Cholera pie warm or at room temperature for the best flavor and texture.
• Leftovers can be refrigerated and reheated in the oven for a delicious next-day meal.
• Experiment with different herbs and spices to customize the flavor profile of the pie.
• Pair the Cholera pie with a fresh green salad to balance the richness of the dish.

Serving advice

Serve the Cholera pie as a main course accompanied by a side salad or roasted vegetables. It can also be enjoyed as a delightful addition to a brunch or picnic spread.

Presentation advice

Present the Cholera pie on a rustic wooden board or a pie dish, allowing the golden crust to be the centerpiece. Garnish with a sprig of fresh thyme for a touch of elegance.