Garlicky Red Potato Strudel Recipe

Name: Garlicky Red Potato Strudel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs small red potatoes, unpeeled; 2 tablespoons olive oil or 2 tablespoons unsalted butter; 1 leek, white and pale green part only, well rinsed and thinly sliced; 2 -3 large garlic cloves, crushed; 2 cups heavy cream; 1/8 teaspoon ground nutmeg; salt & freshly ground black pepper; 1/2 cup minced fresh herb, including chives, flat-leaf parsley, and a few mint leaves; 10 sheets phyllo dough, thawed in the refrigerator if frozen; 1/2 cup unsalted butter, melted and cooled; 7 tablespoons fine dry breadcrumbs

Servings: persons

3 lbs small red potatoes, unpeeled
2 tablespoons olive oil or 2 tablespoons unsalted butter
1 leek, white and pale green part only, well rinsed and thinly sliced
2 -3 large garlic cloves, crushed
2 cups heavy cream
1/8 teaspoon ground nutmeg
salt & freshly ground black pepper
1/2 cup minced fresh herb, including chives, flat-leaf parsley, and a few mint leaves
10 sheets phyllo dough, thawed in the refrigerator if frozen
1/2 cup unsalted butter, melted and cooled
7 tablespoons fine dry breadcrumbs

1
Preheat oven to 375u00b0.
2
Put the potatoes in a large pot and cover with lightly salted water. Cover and bring to a boil. Uncover and boil until tender when pierced with the tip of a knife, about 10 to 15 minutes. Drain and let cool.
3
Heat the olive oil or butter in a saucepan over medium heat. Add the leek and saute until limp. Add garlic and cook until fragrant but not browned. Pour in the cream, reduce heat to med-low and cook, stirring occasionally, until slightly thickened and reduced, about 15 minutes. Stir in the nutmeg and seas with S&P. Remove from heat and let cool.
4
Cut the cooked potatoes into 1/4-inch slices and toss together with the cooled cream and herbs.
5
Lay 1 phyllo sheet on a flat work surface. Keep other sheets covered with waxed paper and damp towel to prevent from drying out. Brush lightly with melted butter and sprinkle with 2 tsp bread crumbs. Top with a second sheet, brush with the melted butter and sprinkle with 2 tsp bread crumbs. Repeat with remaining sheets, bread crumbs and most of the remaining butter to create a single stack. Spoon the potato mixture in a strip down a long side of the phyllo, positioning it 2 inches from the edge. Fold the uncovered edge over the filling and roll the phyllo around the filling as you would a jelly roll; pinch the ends closed. Place the strudel, seam side down, on a parchment-lined baking sheet and brush lightly with the remaining butter. Bake until golden brown and the filling is hot and bubbly, just about 30 minutes. Let cool for a few minutes then cut with a serrated knife. Slice on the diagonal into 8-10 slices and serve immediately.

1131

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 lbs small red potatoes, unpeeled, 2 tablespoons olive oil or 2 tablespoons unsalted butter, 1 leek, white and pale green part only, well rinsed and thinly sliced, 2 -3 large garlic cloves, crushed, and more.

Yes, Garlicky Red Potato Strudel falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garlicky Red Potato Strudel

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