For those seeking a comforting winter alternative to classic potato gratins, a Swiss-inspired Alpine pie offers a rich, layered option. This dish combines thinly sliced potatoes with crème fraîche, thyme, and Étivaz, a robust Swiss cheese, all sandwiched between two sheets of crisp puff pastry. Simple to prepare, the pie relies on pre-cooked potato rounds and a generous amount of grated Étivaz for flavor. Assembly involves layering the seasoned potato mixture in a lined mold, sealing it with a second pastry sheet, and baking at 180°C until golden. It serves four and pairs well with a side of lamb’s lettuce or young sprouts dressed in an ancient mustard vinaigrette. [1]
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