Sardinian Potato Pie

Ingredients

In the original French version, Pâté aux pommes de terre, the pie crust is made with puff pastry and the filling often includes bacon or ham. However, in this Sardinian adaptation, we use a simple crust made with olive oil and flour, which gives the pie a more rustic and Mediterranean touch. Additionally, we omit the meat and focus on the natural flavors of the potatoes and herbs, allowing them to shine through. We alse have the original recipe for Pâté aux pommes de terre, so you can check it out.

• 500g (1.1 lb) potatoes, peeled and thinly sliced 500g (1.1 lb) potatoes, peeled and thinly sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 100g (3.5 oz) pecorino cheese, grated 100g (3.5 oz) pecorino cheese, grated
• Salt and pepper to taste Salt and pepper to taste
• 200g (7 oz) all-purpose flour 200g (7 oz) all-purpose flour
• 100ml (3.4 fl oz) water 100ml (3.4 fl oz) water

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (7g saturated)
• Carbohydrates: 42g (2g sugars)
• Protein: 10g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
3. 3.
   Add the sliced potatoes to the skillet and cook for 5 minutes, stirring occasionally.
4. 4.
   Stir in the rosemary, thyme, salt, and pepper. Cook for an additional 2 minutes.
5. 5.
   In a separate bowl, combine the flour, water, and a pinch of salt. Mix until a smooth dough forms.
6. 6.
   Roll out the dough on a floured surface to fit the size of your baking dish.
7. 7.
   Grease the baking dish with olive oil and place a layer of the rolled-out dough on the bottom.
8. 8.
   Add a layer of the potato mixture, followed by a sprinkle of grated pecorino cheese. Repeat the layers until all the ingredients are used, finishing with a layer of potatoes and cheese on top.
9. 9.
   Fold the excess dough over the filling to create a rustic crust.
10. 10.
    Bake in the preheated oven for 45-50 minutes, or until the potatoes are tender and the crust is golden brown.
11. 11.
    Allow the pie to cool for a few minutes before serving. Slice and enjoy!

Treat your ingredients with care...

• Potatoes — Make sure to slice the potatoes thinly and evenly to ensure even cooking throughout the pie.
• Pecorino cheese — If you prefer a stronger cheese flavor, you can use aged pecorino. Alternatively, you can substitute it with Parmesan cheese for a milder taste.

Tips & Tricks

• For a crispier crust, brush the top of the pie with olive oil before baking.
• Feel free to add other herbs such as oregano or basil to enhance the flavor.
• Serve the Sardinian Potato Pie warm or at room temperature for the best taste and texture.
• This dish can be made ahead of time and reheated before serving.
• Pair the pie with a fresh green salad for a complete meal.

Serving advice

Serve the Sardinian Potato Pie as a main course accompanied by a side salad or roasted vegetables. It can also be served as a delicious appetizer or a side dish for a larger meal.

Presentation advice

To enhance the presentation, garnish the pie with a sprig of fresh rosemary or thyme before serving. Cut the pie into neat slices and arrange them on a platter for an inviting display.