Cook Two at Once: This Potato Pie Disappears from the Table Instantly! 0 12

Ingredients (for a 24-26 cm mold)

For the base:

potatoes (in their skins) — 700-800 g salt black pepper — to taste paprika butter or vegetable oil — 1 tbsp.

For the filling:

cooked chicken fillet — 300 g onion — 1-2 pcs. tomatoes — 2 pcs. (≈ 250 g) hard cheese (Gouda, mozzarella) — 150 g vegetable oil — 1 tbsp. salt, pepper — to taste for the filling: eggs — 2 pcs. cream 15-20% — 200 ml cheese (for the filling) — 50 g • a pinch of salt a pinch of nutmeg (optional)

Preparation of the base

Boil the potatoes in their skins until soft. Grease the baking dish with vegetable oil, place the potatoes in it, and mash them with a potato masher while still in their skins. Form a firm base and edges about 2 cm thick. The diameter of my mold is 26 cm. All exact ingredients and their quantities can be found in the description below the video.

Add salt, ground black pepper, and paprika to the potatoes — adjust to your taste. Place the mold in a preheated oven at 190–200 °C for 20 minutes to slightly brown the base and make it firmer.

Preparation of the filling

In a bowl, beat two eggs, a cup of cream (10–15%), add a spoonful of sour cream and half of the grated cheese. Season with salt to taste and mix well with a whisk.

Assembling the Pie

On the baked base, layer the filling: sautéed onions, boiled chicken fillet cut into pieces, and tomatoes (cherry or regular — your choice). Pour the egg-cream mixture on top and sprinkle with the remaining cheese.

Bake the pie for about 40 minutes at a temperature of 180–190 °C, until the top is golden brown.

Serving and Impressions

Let the finished pie cool slightly, then carefully cut and serve. It turns out delicious, hearty, and aromatic — essentially, it’s more of a casserole than a pie. Yes, the dish requires time and effort, but the result is worth it.

Enjoy your meal, great mood, and pleasure from the cooking process.