Serves: 4 as main course or 8 as starter
FlexiPoints: 10.5 or 5

Suggested wine: A mineral wine with low fattyness and good acidity like a young Bierzo from Spain
Special equipment: none

Difficulty: Easy
Time: 90'

Ingredients:
1 sheet of (salty) pate brisee (220g)
170g strachitunt cheese
5 large potatoes
150ml light single cream (15%)
2 tbsp oil
1 smoked garlic clove
Salt and pepper to taste

Ingredient replacement:
Strachitunt -> Taleggio would be best or try a mix of young gorgonzola & stracchino
Smoked garlic -> Garlic

Ingredient note: The Strachitunt is a cheese from the family of the stracchino. It is creamy and piquant. It tastes like a mix of stracchino, gorgonzola and taleggio cheese. Wonderful with polenta. It is rather difficult to find, but worth the search.

How-to:
1. Clean the potatoes without peeling them and boil them for 40’ (from cold water). Let them cool down. Press the garlic and let it marinate with the oil in small cup.
2. In the meantime, remove the crust from the cheese (if needed) and cube it. Malt the cheese with the cream. Once nicely melted, season with pepper and set aside.
3. Roll the pastry on a quiche form (24cm diameter). Slice the potatoes and make a first layer. Distribute the cheesy cream using a spatula to get a uniform distribution. Make a second layer with sliced potatoes.
4. Brush the top layer with the oil. Season with salt and pepper. Bake in an hot at 180C for 18’-20’ or until golden. Serve warm.