Kefir Potato Pour-Over Pie
Quick to make, and the filling can be changed! This fast kefir potato pour-over pie is a great option when guests are almost at the door and there’s no time to cook. It’s filling, yet easy to prepare.
Updated : 25 February, 2026
Easy
Ingredients
Batter
350 grams
Kefir
200 grams
Wheat flour
1
Eggs
0.5 teaspoon
Baking soda
to taste
Salt
Filling
400 grams
Potato
2
Garlic
15 grams
Dill
2 tablespoon
Mayonnaise
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make a kefir potato pie? First, prepare the filling. In some similar recipes, besides potatoes, they add a peeled and finely chopped onion, either raw or sautéed. I didn’t add onion; for juiciness I added a couple of tablespoons of mayonnaise. You can replace fresh garlic with dried granulated garlic, and dill with parsley or other herbs to taste.
Step 2
Peel the garlic and finely chop it. Wash the dill, pat dry, and finely chop it as well.
Step 3
In a bowl, combine all filling ingredients: potatoes, garlic, dill, mayonnaise, and spices. Instead of the listed spices, you can use a ready-made potato seasoning blend.
Step 4
Mix everything thoroughly.
Step 5
For the batter, use a higher-fat kefir (for example, 3.2%), a large egg, and all-purpose flour (highest grade).
Step 6
Whisk the egg with salt until smooth and uniform. The white should be well combined with the yolk.
Step 7
Pour in room-temperature kefir and mix.
Step 8
Add the flour sifted together with baking soda, and mix again. If you’re making this batter for the first time, add the flour in parts to control the consistency. I’ve made it many times, so I add all the flour at once and know the batter will turn out as needed.
Step 9
You should get a semi-thick, pourable batter. If everything is done correctly, lots of small bubbles will appear on the surface - this means the baking soda is reacting with the kefir.
Step 10
Pour half of the batter into a baking pan lined with parchment and greased with vegetable oil. The pan must be large enough for the whole amount of batter and filling. Keep in mind the pie may rise during baking, and since the batter hasn’t set yet, it can overflow from a pan that’s too small.
Step 11
Arrange the potato slices with mayonnaise and dill on top. Pour any remaining mayonnaise sauce from the bowl over the potatoes.
Step 12
Cover the filling with the remaining batter. Place the pie in an oven preheated to 180°C (356°F) and bake for about 40 minutes, telling when the top becomes nicely browned.
Step 13
Remove the finished pie from the pan, cut into pieces, and serve hot. Enjoy your meal!
Author note
Share the recipe
