Potato Pie(Pytpalek)
A hearty potato pie layered with melted cheeses, onions, and seasoned potatoes on a crispy pizza crust, perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Boil potatoes with skins in salted water until tender. Cool potatoes and remove skins. It’s best to cook potatoes a day ahead.
- Grate the sharp Cheddar cheese or place American cheese slices on top of the prepared pizza dough.
- Grate the cooled potatoes over the cheese and spread evenly.
- Grate the onion over the potatoes.
- Drizzle melted butter over the top.
- Season with salt and pepper.
- Top with shredded Mozzarella cheese.
- Bake in a 350°F (175°C) oven until golden brown.
Tips & Substitutions
For extra flavor, consider adding herbs like thyme or rosemary to the potatoes before baking. If you're short on cheese, feel free to substitute with any melty cheese you have on hand, such as Gouda or Monterey Jack. To save time, use pre-shredded cheese, but fresh cheese generally has better flavor and texture. It's best to let the pie rest for a few minutes after baking to set before slicing.
Serving Suggestions
This Potato Pie pairs beautifully with a fresh side salad drizzled with Creamy Salad Dressing for a light meal. You can also serve it alongside roasted vegetables or a hearty vegetable soup to round out the dish. For a more substantial meal, consider serving it with grilled chicken or sausage. Enjoy it warm or at room temperature.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. For a quicker option, you can microwave individual slices, but the oven method will help maintain the pie's crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Pie(Pytpalek) contains roughly 874 calories, with 21g protein, 106g carbohydrates, and 41g fat. It is an excellent source of potassium (49% of the Daily Value), protein (42% of the Daily Value), and vitamin C (36% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1037mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this potato pie ahead of time?
Yes, you can prepare the pie up to the baking stage and refrigerate it for up to a day before baking. Just cover it tightly with plastic wrap. When ready to bake, remove it from the fridge and let it sit at room temperature for about 30 minutes before placing it in the oven for even cooking.
What type of potatoes work best for this recipe?
Russet potatoes are ideal due to their starchy texture, which allows them to become fluffy when cooked. However, you can also use Yukon Gold potatoes for a creamier texture. Avoid waxy potatoes like red or new potatoes, as they won’t yield the same results in this pie.
Can I make this dish vegetarian?
Absolutely! The recipe is already vegetarian-friendly. You can enhance the flavor by adding vegetables like spinach or bell peppers. If you're looking for a plant-based cheese substitute, there are many dairy-free cheese options available that melt well, making this dish suitable for vegetarians and vegans alike.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).