RECIPE: Potato pie with village sausage and gruyere cheese

Potato pie with village sausage and gruyere cheese

A recipe inspired by Irish potato cake combined with favourite Greek ingredients. A delightful proposal for breakfast, brunch or dinner.


500 gr. baby potatoes, washed
100 gr. Gruyere, grated
80 gr. wheat flour + 1 tsp. of soup for shaping
1 tsp. tablespoons butter, melted
½ tsp. sweet white pepper
salt, freshly ground pepper

For baking

2 tsp. of soup olive oil
For serving
chives or fresh green onion, finely chopped
fresh or dried thyme
1 country sausage, sliced


Step 1: Boil the potatoes with their skin in salted water. As soon as they soften, we immediately peel them and puree them. In a bowl, mix the puree, graviera, flour, butter, white pepper and add salt and pepper, according to our preferences.

Step 2: Mix well and after the ingredients are combined, turn the dough onto non-stick paper. Flour with 1 tsp. tablespoon of flour and with the help of the rolling pin roll out the dough into a round pie with about 26 cm.

Step 3: Grease a pan with olive oil that will comfortably fit the 28 cm pie, heat it well and lower the heat. Place the potato pie inside and bake it for 12 minutes on each side. Alternatively, bake it in the oven until it acquires a golden color.

Step 4: Serve the potato pie warm with chives, thyme and country sausage.

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Photo: Eva Monohari

READ MORE: Patsavouropita- Greek Rag Pie Recipe on National Pie Day.

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