Laurence & Andreas’ Potato Cheese Pie
This recipe is from Laurence and Andreas. It comes from the Goms region of Switzerland which is the highest part of the alps in the Canton of Wallis. The original name is Cholera, which I've change to Potato Cheese Pie. Before I changed it, no English speaking person would try it. And now that my friends and family in the states have tried it, they love it. It's a very 'warming' comfort food.
There's quite a bit of work involved in chopping and grating everything, but it's worth it. I usually double the batch because it makes great leftovers.
1 pound of bacon (optional)
½ pound of leeks, thinly sliced
1 onion, finely chopped
2-3 T. butter
1 pound of potatoes, boiled, peeled and cut into cubes
salt and pepper
2 apples, grated
8 oz. of grated Gruyére cheese (could substitute with a mild chedder,
but would miss the specific strong slighty salty taste of Gruyére)
10 oz. of pie dough
1 egg, slightly beaten
1. Preheat oven to 400°F
2. If using bacon, fry it and crumble it when cool.
3. Saute the leeks and onions with the butter in a large skillet.
4. Add the potatoes and season to taste with the salt and pepper. Continue to cook for 5-10 minutes.
5. Pour the cooked vegetables into a large mixing bowl. Add the cheese, apples (and bacon). Mix thoroughly.
6. Roll the dough into a large rectangle.
7. Put the vegetable, apple, cheese mixture on one half of the rolled-out dough.
8. Fold the other half of the dough over the mix and seal the edges with a fork.
9. Brush the top with the egg.
10. (optional) You can decorate the top with pieces of pie dough.
11. Bake in the lower part of the oven for 30-40 minutes.
Yield: approx. 6 servings