Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 large potatoes, peeled and diced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup Hellim cheese, grated
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons butter
- 1/2 cup bread crumbs
Special equipment needed:
- 9-inch pie dish
- Medium-sized saucepan
- Medium-sized skillet
- Mixing bowl
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Heat olive oil in a medium-sized skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. Add potatoes, paprika, oregano, thyme, salt, and pepper. Cook, stirring occasionally, until potatoes are tender, about 10 minutes.
4. Remove from heat and stir in Hellim cheese, feta cheese, and parsley.
5. Grease a 9-inch pie dish with butter. Transfer potato mixture to the dish and spread evenly.
6. In a medium-sized saucepan, melt 2 tablespoons butter over medium heat. Add flour and whisk until combined. Gradually add milk, whisking constantly until mixture is thick and creamy.
7. Remove from heat and stir in Parmesan cheese. Pour over potato mixture.
8. In a small bowl, mix together bread crumbs and 2 tablespoons butter. Sprinkle over top of pie.
9. Bake for 25 minutes, or until top is golden brown.
Time:
Preparation Time: 15 minutes
Cooking time: 40 minutes
Temperature: 375°F
Serving Size: 8
Nutritional Information:
Calories: 250
Fat: 15g
Carbohydrates: 19g
Protein: 9g
Substitutions for Ingredients
- Olive oil: Canola oil or vegetable oil
- Hellim cheese: Mozzarella cheese
- Feta cheese: Goat cheese
- Parsley: Basil or cilantro
- Butter: Margarine
- All-purpose flour: Whole wheat flour
- Milk: Soy milk or almond milk
- Parmesan cheese: Grated Romano cheese
Variations:
- Add 1/2 cup cooked bacon or sausage to the potato mixture.
- Substitute Hellim cheese with 1/2 cup cooked spinach.
- Add 1/2 cup diced bell peppers to the potato mixture.
Tips and tricks:
- For a crispier crust, brush the top of the pie with melted butter before sprinkling with bread crumbs.
- For a creamier filling, add 1/2 cup sour cream to the sauce.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 15 minutes, or until heated through.
Presentation ideas:
Garnish with fresh parsley and serve with a side salad.
Garnishes:
Fresh parsley, grated Parmesan cheese, and a dollop of sour cream.
Pairings:
Serve with a side of steamed vegetables or a green salad.
Suggested side dishes:
Steamed vegetables, green salad, roasted potatoes, or garlic bread.
Troubleshooting advice:
If the top of the pie is not golden brown after 25 minutes, increase the oven temperature to 400°F and bake for an additional 5 minutes.
Food safety advice:
Store leftovers in an airtight container and refrigerate within 2 hours of cooking.
Food history:
Hellim is a type of cheese made from sheep's milk and is popular in Mediterranean cuisine.
Flavor profiles:
This dish has a savory, cheesy flavor with a hint of herbs.
Serving suggestions:
Serve as a main dish or as an appetizer.
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