Description
A comforting dish that combines tender potatoes and savory flavors under a flaky crust, perfect for family dinners or cold nights.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 sweet onion, chopped
- 3 cloves garlic, minced
- 5 medium potatoes, peeled and diced
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons flour
- 1/2 cup half and half
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 cup fresh parsley, chopped
- Nonstick cooking spray, as needed
- 2 sheets puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C) and lightly spray a baking dish with nonstick cooking spray.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until fragrant and the onion becomes translucent.
- Add the diced potatoes, salt, pepper, thyme, and rosemary to the skillet. Cook for 8 to 10 minutes, until the potatoes start to soften.
- Sprinkle the flour over the mixture and stir well for 1 minute to combine. Gradually pour in the half and half, stirring until the mixture becomes thick and creamy.
- Stir in the grated Parmesan cheese and chopped parsley, then remove the skillet from heat.
- Spoon the filling into the prepared baking dish.
- Drape the puff pastry sheets over the filling, trimming the edges if needed. Brush the top with the beaten egg and cut small slits in the pastry to let steam escape.
- Bake for 25 to 30 minutes, or until the crust is golden brown and puffed. Let it rest for 5 minutes before serving.
Notes
Ensure not to overcook the potatoes and keep an eye on the pastry while baking. Allow to rest before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 40mg