Ligurian Baciocca Potato’s pie

Updated: May 27, 2020

Difficulty: Low

Preparation: 20 Minutes

Cooking: 30 Minutes

Portion: 6/8 Persons


Puff Pastry

800 gr of Potatoes

2 Onions

2 Eggs

80 gr of Parmesan Cheese




Peel the potatoes and cut them into thin slices, leave the potatoes to soak in a little water and salt so that they lose their starch.


Cook the onions cut into thin slices, add a little salt and let them brown for a few minutes.

Add the sliced ​​potatoes and sauté these for about ten minutes, blending slightly with a little water.


Put the eggs in a bowl and beat them together with the Parmesan and a pinch of pepper and salt.

Add the cooked potatoes and onions to the egg mixture and mix well.

Take the dough and roll it out on a floured surface by rolling it with a rolling pin.


Line a pan with parchment paper and put the puff pastry, put the Baciocca cake filling inside and level the surface, turn the edges inside.


Bake the baciocca cake in a very hot oven at 180 ° for about 40 minutes.

If you wish to add the besciamella cream it will be even better

Enjoy & Share It!

3 views0 comments

Recent Posts

See All