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    You are in: Home / Recipes / Garlicky Red Potato Strudel Recipe
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    Garlicky Red Potato Strudel

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    35 mins

    30 mins

    Julie B's Hive's Note:

    From Jill O'Conner and Easter Treats comes this unusual way of preparing/serving this very common side dish. Haven't made it yet but I'm planning on serving this with my Easter Ham.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375°.
    2. 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. 3
      Heat the olive oil or butter in a saucepan over medium heat. Add the leek and sauté 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. 4
      Cut the cooked potatoes into 1/4-inch slices and toss together with the cooled cream and herbs.
    5. 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.

    Ratings & Reviews:

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    Nutritional Facts for Garlicky Red Potato Strudel

    Serving Size: 1 (231 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 596.2
     
    Calories from Fat 352
    59%
    Total Fat 39.1 g
    60%
    Saturated Fat 22.0 g
    110%
    Cholesterol 112.0 mg
    37%
    Sodium 242.3 mg
    10%
    Total Carbohydrate 54.7 g
    18%
    Dietary Fiber 4.9 g
    19%
    Sugars 2.6 g
    10%
    Protein 8.3 g
    16%

    The following items or measurements are not included:

    fresh herbs

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