Description
A delicious and comforting pie made with Yukon Gold potatoes, leeks, and a blend of cheeses, all encased in a flaky crust.
Ingredients
Scale
- 2 large Yukon Gold potatoes
- 2 leeks
- 1 onion
- 1 tbsp olive oil
- 1 tbsp butter
- 1/4 tsp white pepper
- A 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 your oven to 375°F and grease your pie pan.
- Boil the Yukon Gold potatoes in boiling water for about 10 minutes until just tender, then drain.
- Sauté the leeks and onion in olive oil and butter over medium heat for 5-7 minutes until translucent.
- Season with white pepper and nutmeg, add water, and let it reduce for 5 minutes.
- Mix in the Dijon mustard, Parmesan, Cheddar, and Fontina until well combined.
- Place one pie crust in a greased pan, followed by half the boiled potatoes, leek mixture, and more cheese. Repeat layers and top with the second pie crust.
- Brush the top with egg yolk mixed with water and sprinkle with salt.
- Bake for 45-50 minutes until the crust is golden and flaky.
- Let the pie cool for 10 minutes before slicing.
Notes
- For added flavor, consider incorporating herbs such as thyme or parsley.
- Ensure the pie crust is chilled for best results in flakiness.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 35mg