Description
A comforting and nutritious savory pie that combines creamy potatoes and sweet leeks for a delightful flavor.
Ingredients
Scale
- 2 large leeks, cleaned and sliced
- 4 medium potatoes (Yukon Gold or Russet), peeled and chopped
- 1 cup heavy cream
- 1 cup grated cheese (cheddar or Gruyère)
- 2 tablespoons butter
- 1 pre-made pie crust
- Salt and pepper to taste
Instructions
- Prepare the ingredients by cleaning and slicing the leeks, discarding the dark green parts.
- In a large skillet, melt the butter over medium heat, add the leeks, and sauté until tender, about 5-7 minutes. Season with salt.
- Boil the potatoes in simmering salted water for about 15-20 minutes, or until fork-tender.
- Drain the potatoes, return them to the pot, and mash with heavy cream, half the cheese, and pepper until smooth. Adjust seasoning if necessary.
- Mix in the sautéed leeks with the mashed potatoes, then pour into the pie crust and sprinkle the remaining cheese on top.
- Preheat the oven to 375°F (190°C), bake the pie for 25-30 minutes, or until golden brown and bubbly.
- Let the pie rest for about 10 minutes before serving warm.
Notes
Serve with a light salad or alongside roasted vegetables for a balanced meal. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg
Keywords: Potato Leek Pie, Savory Pie, Comfort Food, Vegetables, Baking