Pies > Potato Pies

Kaliski Potato Pie Recipe

Ingredients with Measurements:
- 4 large potatoes, peeled and thinly sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1/2 cup milk
- 1/4 cup butter, melted
- 2 eggs, beaten
- Salt and pepper to taste

Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Knife
- Cutting board
- Skillet

Step-by-step instructions:

1. Preheat the oven to 375°F (190°C).

2. In a skillet, sauté the chopped onion and minced garlic until soft and translucent.

3. In a mixing bowl, combine the sliced potatoes, sautéed onion and garlic, flour, Parmesan cheese, milk, melted butter, beaten eggs, salt, and pepper. Mix well.

4. Pour the mixture into a greased 9-inch pie dish and spread it evenly.

5. Bake for 45-50 minutes or until the top is golden brown and the potatoes are tender.

6. Let the pie cool for 10 minutes before slicing and serving.

Preparation time: 20 minutes
Cooking time: 45-50 minutes
375°F (190°C)
Serving size:
6-8 servings

Nutritional information:
Calories per serving: 225
Total fat: 11g
Saturated fat: 6g
Cholesterol: 88mg
Sodium: 276mg
Total carbohydrates: 24g
Dietary fiber: 2g
Sugar: 2g
Protein: 8g

Substitutions for ingredients:
- You can use any type of cheese instead of Parmesan cheese.
- You can use almond milk or soy milk instead of regular milk.
- You can use gluten-free flour instead of all-purpose flour.

- You can add cooked bacon or ham to the mixture for a meatier version.
- You can add chopped herbs such as rosemary or thyme for extra flavor.
- You can add sliced mushrooms or bell peppers for more vegetables.

Tips and tricks:
- Make sure to slice the potatoes thinly so they cook evenly.
- You can use a mandoline slicer to make the slicing process easier.
- You can cover the pie with foil halfway through baking to prevent the top from burning.
- You can serve the pie with a dollop of sour cream or Greek yogurt on top.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat the pie, preheat the oven to 350°F (175°C) and bake for 10-15 minutes or until heated through.

Presentation ideas:
- Serve the pie on a platter with a sprinkle of chopped parsley on top.
- Cut the pie into wedges and arrange them on a serving plate with a side salad.

- Chopped parsley
- Sour cream
- Greek yogurt

- Green salad
- Roasted vegetables
- Grilled chicken

Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus with lemon and garlic
- Grilled chicken breast with herbs

Troubleshooting advice:
- If the top of the pie is browning too quickly, cover it with foil and continue baking.
- If the potatoes are still hard after baking, cover the pie with foil and bake for an additional 10-15 minutes.

Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Cook the pie until the internal temperature reaches 165°F (74°C) to ensure it is safe to eat.

Food history:
- Kaliski Potato Pie is a traditional Polish dish that originated in the city of Kalisz.
- It is a popular dish during Easter and Christmas celebrations.

Flavor profiles:
- Creamy
- Savory
- Cheesy
- Potato-y

Serving suggestions:
- Serve the pie warm or at room temperature.
- Cut the pie into wedges and serve on individual plates.

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Region: Polish

Taste: Savory, Rich, Creamy, Tangy, Herbal, Aromatic