🥧 Cholera pie

Name: Cholera pie
Total time: 80 min
Yield: 6
Cuisine: Switzerland · Valais
Ingredients: 2 sheets puff pastry (about 550 g); 500 g waxy potatoes, boiled and sliced; 2 leeks, sliced; 2 apples, peeled and sliced; 200 g raclette cheese, sliced; 1 tbsp vegetable oil; Salt, pepper and a pinch of nutmeg

Origin: Switzerland · Valais

538kcal

per serving · 250 g

215kcal

per 100 g

18 gProtein7 g / 100 g

30 gFat12 g / 100 g

50 gCarbs20 g / 100 g

Cholera is a Swiss pie from Valais filled with layers of potato, leek, apple and raclette cheese, baked inside crisp puff pastry. The filling is soft and sweet-savoury, the apple adding sweetness and the cheese a melting, savoury richness. It is served warm in thick wedges, on its own or with a green salad.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: raclette cheese

Contains glutenbecause of: puff pastry

Contains dairybecause of: raclette cheese

Not keto20 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

potatoleekappleraclette cheesepuff pastry

Recipe

6 servings80 min

Ingredients

2 sheets puff pastry (about 550 g)
500 g waxy potatoes, boiled and sliced
2 leeks, sliced
2 apples, peeled and sliced
200 g raclette cheese, sliced
1 tbsp vegetable oil
Salt, pepper and a pinch of nutmeg

Method

Heat the oven to 200 °C. Line a 26 cm tart tin with one sheet of puff pastry.
Soften the leeks in the oil for 8 minutes and season with salt, pepper and nutmeg.
Layer the potato, leek, apple and cheese in the tin, repeating until everything is used.
Cover with the second sheet of pastry, seal the edges and cut a small hole in the top.
Bake for 40–45 minutes until deep golden. Rest for 10 minutes before slicing.

How to make it lighter

Use only a top crust of puff pastry and bake the filling in a dish — that removes about half the pastry.
Use 120 g cheese instead of 200 g and add an extra leek for volume.
Serve a smaller wedge with a large green salad.

History

The name is often linked to the cholera epidemics of the 19th century, when, the story goes, people stayed at home and baked what they had in the cellar; another explanation connects it to a local dialect word for coal or the stove. Either way, it remains a traditional dish of Upper Valais.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →