This potato and vegetable pie was made to use up some vegetables from the fridge, and we used cauliflower and a fennel, but depending on the season, you can make it with whatever vegetables you prefer.
I think it would be fantastic with some pumpkin or in summer, some zucchini. So have fun with the veggies you have on hand.
Preparing it is very simple, you need to make mashed potatoes, slice other potatoes thinly, and then pre-cook cauliflower and fennel in a pot for a few moments. Assemble the Potato and Vegetable Pie and bake it.
It’s a perfect recipe for cooking in both a traditional oven and a microwave with the Crisp function, or in an air fryer which, as we know, shortens cooking times, saving time and energy.
The seasoning for this Potato and Vegetable Pie is simple; just oregano, or if you prefer, use thyme. Bolognese brine or aromatized salt will also work great.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Potato and Vegetable Pie Ingredients
- 1 lb 5 oz potatoes
- 1 fennel (medium-large)
- 1 lb 2 oz cauliflower
- 5 oz stracchino cheese
- 1 egg
- 2 tbsp butter
- 2 pinches salt
- 1 pinch black pepper (ground)
- Half teaspoon dried oregano (or thyme)
Tools
- 1 Tart Pan 8.66 inches in diameter
- 1 Mandolin Slicer
- 1 Pot
- 1 Potato Masher
Steps
To prepare the Potato, Cauliflower, and Fennel Pie, first peel and wash the potatoes.
Boil half of the potatoes until they are soft, then mash them and let them cool.
Slice the remaining potatoes with the mandolin slicer or with a very sharp knife into very thin slices.
Line a tart pan 8.66 inches (including the edges) with the potato slices, overlapping them so no gaps are left.
Detach the cauliflower florets, divide the fennel into 4 or 6 pieces, and cook them in a pot for 5 minutes.
Drain the vegetables and season with salt and ground black pepper.
When the mashed potatoes are cool, season with salt and add the egg, incorporating it.
Using a pastry bag, distribute the mashed potatoes over the potato slices, leveling the surface.
Cover with fennel and cauliflower, distributing them evenly.
With a teaspoon, sprinkle the stracchino cheese over the vegetables, and add little pieces of butter.
Bake in the central rack of a preheated oven at 356°F in static mode and cook for 30 minutes.
Sprinkle with dried oregano right when you take it out of the oven.
You can also cook it in the microwave with the crisp function, using the crisp tray instead of the tart pan for 12 minutes.
The potato, cauliflower, and fennel pie can be cooked in the air fryer at 392°F for 15/18 minutes.
Variations and Tips
You can use your preferred vegetables, either blanched or sautéed in a pan.
If you prefer, you can use fresh thyme or rosemary.
Instead of stracchino, you can use robiola or primo sale cheese.
