Buy all ingredients right below the recipe
INGREDIENTS
- 80 dkg potatoes
- 10-20 dkg mixed cheese, Trappista, cheddar, gouda, Parmesan, Pecorino, etc.
- 2 dl cream
- 2 sprigs fresh thyme
- 10 dkg butter
- 40 dkg pickles, e.g., beetroot, gherkins, pearl onions, or a mix of these
- 1 kg any leftover pulled pork, shredded roasted meat, stew, possibly boiled ham, or even made with leftover Bolognese ragu
IF YOU'D PREPARE IT DIFFERENTLY
- Chicken
- Duck leg
- Easter boiled ham
INSTRUCTIONS
- 1Shred the leftover meat and spread it evenly on the bottom of an ovenproof dish.
- 2Cook the potatoes in salted water. Meanwhile, bring the cream to a boil with the chopped thyme and let it cool, covered.
- 3Mash the hot potatoes, add the butter and the thyme-infused cream, and mix until fluffy with half of the grated cheese.
- 4Spread the mashed potatoes over the meat, sprinkle with the remaining cheese, and bake in a 180-degree Celsius oven for 20 minutes until golden brown.
- 5Serve with pickles.
Tip
If you don't have leftover meat, season 1 kg of pork neck, bake it covered with foil in a 180-degree Celsius oven until tender, then shred it. This dish is also fantastic with leftover roasted chicken or duck leg.
Pataky Péter
Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes.
Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!