Potato and herb pie recipe
Potato and Herb Pie recipe
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|500 g||potatoes, waxy veriety, peeled and thinly sliced|
|700 g||shortcrust pastry|
|4 tbsp||fresh herbs, chopped, chervil, dill, chives, parsley|
|salt and pepper|
Line a 9 inch/23 cm flan dish with half of the pastry. Arrange the potatoes in layers on the base. Dot each layer with butter and season with salt, pepper and nutmeg. Cover loosely with a pastry lid and brush with the beaten egg yolk. Bake for 1 hour at 180°C/350°F/gas mark 4.
Heat the cream with salt and pepper and stir in the herbs. Carefully lift off the pastry lid and pour the cream over the potatoes. Replace the lid and bake for further 5 minutes.
ca. 20 min
Grade of difficulty:
Calories per portion:
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