Recipe by: Daphne Schieveen


Serves: 4


  • 500 g small potatoes
  • 3 Tbsp of light brown sugar
  • 3 bunches of thyme
  • 3 Tbsp of olives
  • 147 g sundried tomatoes
  • 5 slices of Choux pastry


  • Preheat the oven to 180 C (350 F).
  • Boil the potatoes in the skin for 15 minutes in water with salt
  • Drain, cool a bit and half the potatoes
  • Put baking paper into a baking mold. Put the thyme on the paper and add salt and sugar
  • Put the potatoes with the flat side into the baking mold.
  • Spread the tomatoes and olives in between the potato mixture.
  • Cover with the shoe-pastry. Make sure the edges are overlapping.
  • Bake the pie in 45 minutes.

Download PDF here: Dutch Potato Tatin