This is a fantastic and beautiful side dish, ideal for a vegetarian dish. I like it with the Tomato Sauce, but this is optional, it is excellent both ways.
Thinly sliced potatoes, flavored with fresh rosemary and tossed with sour cream and cheese, are wrapped in puff pastry and baked until the potatoes are creamy and the pastry crisp. This strudel is best enjoyed straight out of the oven.. If you have leftovers the strudel reheats easily in the oven or microwave. You may make the strudel ahead of time and place it in the freezer and serve later, or make two small ones and freeze one and eat one now. You can make the strudel a day in advance and bake the next day.
- You may use puff pastry but if you can not find it, use a double recipe of pie crust. That also works well and so does using Fillo dough. Just because you do not have one thing go ahead and try another way. For example, add just a little extra milk and this is prefect in a casserole.
- You can use most any of your favorite herbs: sage, dill, thyme, parsley, nutmeg and chives would all be lovely.
- Roll the pastry out and let it chill for at least a half an hour before proceeding with the recipe. This resting period will help it to rise even further during baking and be easier to handle.
- Substitute a few sweet potatoes for the usual filling for a colorful orange and white filling.
Potato Herb Strudel
- 1 lb puff pastry or a double flaky pie crust recipe
- 2 lbs potatoes or with half sweet potatoes
- 1 onion finely sliced
- 1 red bell pepper jullianed
- 1 to 1 1/2 cup Swiss cheese or Gruyere sliced or grated
- 5 bacon *optional- strips cooked crisp drained and crumbled
- 1 Tbsp parsley minced
- 1 tsp fresh rosemary
- 1/2 teaspoon garlic minced
- 1 pinch nutmeg and white pepper
- 1/2 tsp salt
- 1 cup sour cream
- 1 egg
- 1 to 2 Tbsp water
- 1/4 cup Parmesan cheese
- 1 onion minced
- 2 garlic cloves minced
- 2 Tbsp olive oil
- 2 Tbsp tomato paste
- 1/2 cup red wine
- 1 pound tomatos cut in small chunks
- 1 tsp basil
- 1/2 tsp thyme
- 1 bay leaf
- salt and pepper to taste
- 1 cup broth or water
Thinly slice the potatoes, onion and red bell pepper. Rinse the potatoes so that the starch is removed and the potato slices will be separate. Place in a bowl add the cheese, bacon, parsley, rosemary, garlic, nutmeg and salt. Toss with the sour cream. Beat the egg with the water in a small bowl.
Roll out the puff pastry to about 12"x 18" on a piece of parchment paper. Place on a baking sheet pan. Place the potatoes in the center lengthwise. Cover with 1/3 of the dough and dampen with the egg wash. This will help seal the dough.
With the remaining dough, cut into 1 inch wide strips. First fold ends to enclose the top and bottom ends. Then starting with the first strip pull gently so that it will reach to the other side of the the roll, at an angle. With the next strip do the same but in the opposite direction. You will be forming big X's. When you reach the end gently press down to secure. Add more egg glaze and toss the Parmesan cheese on top.
Bake until golden, about 45 minutes at 350. To check if it is done, poke a knife in the center, the potatoes should be tender. It will be puffy and flaky and delicious. *Optional: Serve with the Tomato Sauce, on the bottom of the plate and the slice of strudel on top. Beautiful and delicious. Provecho!
Cut all of the vegetables. Toss onion and garlic in the oil and briefly cook add the tomatoes and tomato paste and herbs. Cook 15 minutes. Place everything in a food processor or blender and blend until smooth Serve hot.