The savory pie with potatoes and cheese is a simple and tasty dish, perfect to serve as an appetizer, main course, or single dish on convivial occasions. Thanks to the puff pastry, which becomes golden and crispy when cooked, it encloses a soft and flavorful filling based on potatoes and cheeses, enriched with fresh aromas like parsley and garlic.
This recipe is ideal for those looking for a quick dish to prepare but capable of winning everyone over with its goodness. The combination of soft potatoes and melting cheese makes the savory pie with potatoes and cheese irresistible, perfect both hot and warm.
A versatile, economical, and impressive dish that brings all the warmth of home cooking to the table.
If you love savory pies, try the potato pie, the savory pie with pumpkin and asiago, the savory pie with broccoli and ricotta, or the savory pie 12 spoons with pumpkin.
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OTHER SAVORY PIES
- Difficulty: Easy
- Cost: Economical
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of the savory pie with potatoes and asiago
- 1 sheet puff pastry
- 2 potatoes (large)
- to taste salt and pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons breadcrumbs
- 1 tablespoon chopped parsley
- 2 cloves garlic
- 5 oz asiago
- 2 tablespoons grated Parmesan
Tools for the preparation of the savory pie
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- 1 Baking Pan 9.5 inches
- Pressure Cookers
- Steamer Basket
Steps for the preparation of the savory pie with potatoes and asiago
Wash the potatoes, peel them, and cut them into cubes. At this point, boil or steam them. They should be very soft. Season them with salt, pepper, chopped parsley and garlic, and finally breadcrumbs. Mix well.
Unroll the puff pastry, I recommend taking it out of the fridge 5 minutes before using it so it doesn’t crack. Place it on a pie pan.
Cut the cheese into cubes. On the puff pastry, place potatoes and cheese. Sprinkle with grated cheese. Bake at 350°F for about 20-25 minutes.
Preservation
You can keep the savory pie in the fridge for one day, although I always advise against storing potatoes.
