Potato pie from Einsiedeln

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serves 4

  • 1 baking tin 28 x 26 cm or 30 cm Ø
  • baking paper for the baking tin


  • 700 g of potatoes such as Agria, cooked in their jackets and then peeled
  • 150 g of flour
  • 1 1/2 tsp of salt
  • pepper from a mill


  • 3 eggs, whisked
  • 300 mL of milk
  • 150 g of grated cheese, e.g. Emmentaler, Gruyère, Appenzeller
  • 20 g of flour
  • salt and pepper
  • 50 g of diced streaky bacon (lardons)
  • 80 g of chopped onions
  • butter for frying

Recipe source

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  1. 1 Puree the potatoes, using either a food mill or a potato ricer. Add the flour and season. Bond into a soft dough.
  2. 2 On a little flour, roll out the potato dough to a thickness of about 1 cm, and lay on baking paper lining in the baking tin.
  3. 3 For the topping: mix together the eggs, milk, cheese and flour and season. On a medium heat fry the bacon and onions in butter.
  4. 4 Spread the egg mixture and the bacon and onions on the potato dough.
  5. 5 Bake for about 45 mins. on the lowest shelf of the oven, preheated to 180°C.