Description
A savory pie with a flaky, buttery crust filled with layers of tender potatoes, sweet leeks, and a rich, creamy cheddar sauce.
Ingredients
Scale
- 2 ½ cups all-purpose flour, plus extra as needed
- 1 tsp kosher salt
- 1 cup or 2 sticks cold butter, diced
- ½ cup ice water
- 1 tbsp butter
- 1 tbsp olive oil
- 3–4 leeks, about 2 cups sliced
- 2 garlic cloves, minced
- 4 green onions, chopped
- 2 lb yellow flesh potatoes, such as Yukon Gold
- 1 cup heavy whipping cream
- 2 tsp all-purpose flour
- 1 tbsp chopped fresh thyme, or 1 tsp dried
- 1 ½ tsp kosher salt
- ¼ tsp pepper
- 1 ½ cups shredded cheddar cheese, preferably white cheddar
- 1 egg, beaten
Instructions
- Make crust: Pulse flour, salt, and butter in a food processor. Add water until dough clumps. Form into discs, chill 1 hour.
- Sauté leeks in butter and oil until soft. Add garlic and green onions, cook 1 min. Cool completely.
- Thinly slice potatoes. Whisk cream, flour, thyme, salt, and pepper.
- Preheat oven to 350°F. Roll out one crust and place in a greased 9″ pie plate.
- Layer 1/3 potatoes, leeks, cheese, and cream mixture. Repeat twice.
- Top with second crust, seal edges, brush with egg wash, and cut steam vents.
- Bake for 1 hr 30 min – 1 hr 45 min until golden and potatoes are tender.
- Cool for 15-30 minutes before slicing and serving.
Notes
Letting the pie cool before slicing is essential for neat portions.
Keywords: potato leek pie, savory pie recipe, comfort food, potato recipes, easy dinner ideas
