I’ve got an incredible recipe for you today that’s perfect for those looking to impress their guests without breaking the bank. This Potato, Fontina Cheese, and Rosemary Pie is a delightful blend of Italian and French cuisine, combining the richness of Fontina cheese with the aromatic flavors of fresh rosemary.
One of the best things about this recipe is that it uses affordable ingredients that you might already have in your pantry. Potatoes, onions, and all-purpose flour are all budget-friendly staples that form the base of this delicious pie. And if you don’t feel like making your own puff pastry, you can always use store-bought to save time and money.
But don’t let the simplicity of the ingredients fool you – this pie is bursting with flavor. The combination of creamy Fontina cheese, tender potatoes, and fragrant rosemary creates a harmony of tastes that will have your taste buds singing. Plus, the beautiful spiral arrangement of the potato slices makes for a stunning presentation that’s sure to impress.
So, whether you’re hosting a dinner party or just looking for a comforting meal on a cozy night in, this Potato, Fontina Cheese, and Rosemary Pie is the perfect choice. It’s easy to make, budget-friendly, and oh-so-delicious. Give it a try and let me know what you think!
Happy cooking, everyone!
Potato, Fontina Cheese, and Rosemary Pie
You can use different types of cheese here; Gorgonzola works well and add a few pieces of speck or bacon. Oregano can replace rosemary, and you can also mix in a handful of pitted black olives.
Ingredients
- Dough
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
- 3/4 cup unsalted butter
- About 2/3 cup cold water (or use 8.8 oz store-bought puff pastry)
- Filling
- 3-4 medium-sized firm potatoes
- 10.5 oz diced Fontina cheese
- 1 thinly sliced red onion
- 3 large sprigs fresh rosemary
- 2 tbsp olive oil
- Salt and pepper
- 1 egg yolk
Instructions
- To make the puff pastry, sift the flour and salt into a large bowl and work in 1.75 oz of butter.
- Gradually add water, just enough for the dough to come together, and quickly knead it into a smooth dough.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Keep the remaining butter at room temperature, wrap it in plastic wrap, and shape it into a 1-inch thick rectangle.
- Roll out the dough into a rectangle 3 times longer and 1 inches wider than the butter, and place the butter in the center of the dough with the long side facing you.
- Fold the "dough wings" over the butter to enclose it, press down the edges to seal, and then turn the dough so that the short side is facing you.
- Roll out the dough to its original length again, fold it into thirds, and roll it out once more.
- Repeat the entire process one more time, wrap the dough in plastic wrap, and chill for another 30 minutes.
- Remove the dough from the refrigerator and repeat the rolling and folding process two more times.
- Chill the dough for 30 minutes. At this point, you can freeze the dough until needed.
- Preheat the oven to 375°F (190°C).
- Roll out the dough into a large circle and place it on a baking sheet.
- Peel the potatoes and slice them as thinly as possible so that they are almost transparent.
- Spread the cheese and onion over the potato slices, sprinkle with rosemary, and drizzle with olive oil.
- Season with salt and pepper and brush the edges with egg yolk.
- Bake for 25 minutes, until the potatoes are soft and the crust is brown and crispy.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 825Total Fat: 54gSaturated Fat: 28gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 149mgSodium: 717mgCarbohydrates: 66gFiber: 4gSugar: 3gProtein: 20g
Note that I am not a certified nutritionist or registered dietitian. Any nutritional information on mybudgetrecipes.com is calculated automatically and should only be used as a general guideline.
Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.