Description
A cozy leek and potato pie packed with creamy potatoes, tender leeks, and melted cheese. Simple, warming, and perfect for dinner.
Ingredients
- 2 large Yukon Gold potatoes
- 2 leeks
- 1 onion
- 1 tbsp olive oil
- 1 tbsp butter
- 1/4 tsp white pepper
- Pinch of nutmeg
- 1/3 cup water
- 2 tsp whole-grain Dijon mustard
- 1 tbsp grated Parmesan
- 1 tbsp shredded cheddar
- 1/2 cup shredded Fontina
- 2 pie crusts
- 1 egg yolk
- 1 tsp water
Instructions
- Preheat oven to 375°F (190°C). Grease your pie pan.
- Boil sliced potatoes for 10 minutes. Drain and set aside.
- Sauté leeks, onion, white pepper, and nutmeg in olive oil and butter. Add water and reduce. Stir in mustard and Parmesan.
- Layer first pie crust, then potatoes, leek mixture, and cheese. Repeat layers if desired. Top with second crust.
- Mix egg yolk and 1 tsp water and brush over pie crust.
- Bake 45–50 minutes until golden. Cool 10 minutes before slicing.
Notes
- Yukon Gold potatoes hold shape well and create a creamy texture.
- Double-rinse leeks to remove dirt.
- Use high-quality cheese, Fontina adds a wonderful richness.
- Seal the crust well with a fork to prevent leakage.
- If the top browns too quickly, cover with foil while baking.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Bake
- Cuisine: British