Golden Potato Leek Pie is a warm, savory double-crust masterpiece that blends tender Yukon Gold potatoes, sweet sautéed leeks, and sharp white cheddar into an elegant, layered dish. Encased in a flaky, buttery crust and baked until golden brown, this pie is an elevated comfort classic—perfect for cool evenings, spring luncheons, or an impressive vegetarian main course.
Why You’ll Love This Recipe
- Features a crisp, buttery homemade crust that complements the creamy filling
- Satisfying and elegant—perfect for brunch, dinner, or potlucks
- Highlights spring vegetables like leeks and green onions with rich, savory depth
- Versatile as a vegetarian main or hearty side dish
- Impressive presentation that’s easy to make with step-by-step layering
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Pie Crust:
- 2 ½ cups all-purpose flour, plus extra as needed
- 1 tsp kosher salt
- 1 cup (2 sticks) cold butter, diced
- ½ cup ice water
Potato Leek Filling:
- 1 tbsp butter
- 1 tbsp olive oil
- 3–4 leeks (about 2 cups sliced)
- 2 garlic cloves, minced
- 4 green onions, chopped
- 2 lbs Yukon Gold potatoes, thinly sliced (1/8 inch)
- 1 cup heavy whipping cream
- 2 tsp all-purpose flour
- 1 ½ tsp kosher salt
- ¼ tsp black pepper
- 1 ½ cups shredded white cheddar cheese
- 1 egg, beaten (for egg wash)
Directions
- In a food processor, pulse the flour and salt. Add cold butter and pulse until the mixture resembles coarse crumbs.
- Gradually add ice water while pulsing just until dough clumps form. Turn out onto a floured surface.
- Divide dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Heat butter and olive oil in a skillet. Sauté sliced leeks for 4–5 minutes until softened. Add garlic and green onions and cook briefly. Let cool.
- In a measuring cup, whisk cream, flour, salt, pepper, and optional thyme. Set aside.
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie plate.
- Roll one dough disc into a circle about 2 inches wider than your pie plate. Fit into the plate, letting excess hang over the edge.
- Assemble the pie: Layer 1/3 of the potatoes, followed by 1/3 of the leek mixture, 1/3 of the shredded cheese, and 1/3 of the cream mixture. Repeat this layering two more times.
- Roll out the second dough disc and place it over the filling. Brush the bottom crust edge with beaten egg before sealing. Trim and crimp edges. Cut steam slits in the top crust.
- Brush the top with the remaining egg wash.
- Place the pie on a baking sheet and bake for 1 hour 30–45 minutes, until golden and the potatoes are tender. Cover loosely with foil if browning too quickly.
- Let the pie rest for 15–30 minutes before slicing to allow the filling to set. Serve warm.
Servings and timing
Servings: 8 slices
Prep Time: 45 minutes
Cooking Time: 1 hour 45 minutes
Total Time: 2 hours 30 minutes
Calories: 420 kcal per slice
Variations
- Cheese Options: Substitute Gruyère, Fontina, or smoked gouda for the cheddar to customize flavor.
- Add Herbs: Incorporate fresh thyme or tarragon for a fragrant twist.
- Crust Shortcut: Use a high-quality store-bought pie crust for quicker preparation.
- Vegetable Add-ins: Add sautéed mushrooms, spinach, or parboiled carrots for extra texture and variety.
- Single Crust Option: Skip the top crust for a lighter version, covering with foil midway through baking to avoid over-browning.
Storage/Reheating
- Refrigeration: Store cooled pie in the refrigerator, covered, for up to 3 days.
- Freezing: Wrap individual slices tightly in foil and freeze for up to 2 months. Thaw overnight before reheating.
- Reheating: Reheat slices in a 350°F (175°C) oven for 15–20 minutes or until warmed through. Use foil to prevent over-browning if needed.
FAQs
Can I make this pie ahead of time?
Yes. Assemble the pie and refrigerate it unbaked for up to 24 hours, or bake it in advance and reheat before serving.
Do I have to use Yukon Gold potatoes?
Yukon Golds are ideal for their creamy texture, but red potatoes or thinly sliced russets can also work.
Can I use milk instead of cream?
Whole milk can be used, but cream provides a richer filling and better texture.
What’s the best way to slice the potatoes?
Use a mandoline or a sharp knife to ensure uniform 1/8-inch slices for even cooking.
Why is blind baking necessary?
Blind baking helps prevent the bottom crust from becoming soggy by giving it a head start before filling.
Can I make this gluten-free?
Use a gluten-free flour blend for the crust and ensure all ingredients (like flour in the filling) are certified gluten-free.
How do I keep the crust from over-browning?
Cover the pie loosely with foil during the last part of baking if it starts browning too quickly.
Is this pie suitable for vegetarians?
Yes, it contains no meat and is rich in flavor thanks to the vegetables and cheese.
What can I serve with potato leek pie?
Pair with a simple green salad, roasted asparagus, or a light soup for a balanced meal.
Can I use pre-shredded cheese?
Pre-shredded cheese is convenient, but shredding from a block gives better melt and texture.
Conclusion
Golden Potato Leek Pie is a beautifully crafted dish that captures the heart of rustic comfort with a refined touch. Rich with layers of creamy potatoes, sweet leeks, and sharp cheddar, all wrapped in a buttery double crust, it’s a celebration of savory baking at its finest. Whether served for a cozy dinner or as the centerpiece of a spring brunch, this pie is guaranteed to impress.
Print
Golden Potato Leek Pie
- Total Time: 2 hours 30 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A cozy and flaky double-crust savory pie layered with creamy potatoes, sweet sautéed leeks, and sharp cheddar—an elegant comfort classic perfect for cool evenings or spring gatherings.
Ingredients
- Pie Crust:
- 2 1/2 cups all-purpose flour, plus extra as needed
- 1 tsp kosher salt
- 1 cup (2 sticks) cold butter, diced
- 1/2 cup ice water
- Potato Leek Filling:
- 1 tbsp butter
- 1 tbsp olive oil
- 3–4 leeks (about 2 cups sliced)
- 2 garlic cloves, minced
- 4 green onions, chopped
- 2 lbs Yukon Gold potatoes, thinly sliced (1/8 inch)
- 1 cup heavy whipping cream
- 2 tsp all-purpose flour
- 1 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 1/2 cups shredded white cheddar cheese
- 1 egg, beaten (for egg wash)
Instructions
- In a food processor, pulse flour and salt. Add butter and pulse until mixture resembles coarse crumbs. Slowly add ice water while pulsing until dough forms clumps.
- Turn out onto a surface, press into two discs, wrap in plastic, and chill for at least 1 hour.
- In a skillet, heat butter and olive oil. Add sliced leeks and cook 4–5 minutes until soft. Add garlic and green onions, sauté briefly. Set aside to cool.
- Whisk cream, flour, salt, pepper, and thyme in a measuring cup. Set aside.
- Preheat oven to 350°F (175°C). Lightly grease a 9″ pie plate.
- Roll one chilled dough disc into a circle 2 inches wider than your pie dish. Fit into dish and let excess hang over edges.
- Layer 1/3 of potatoes, 1/3 leek mixture, 1/3 cheese, and 1/3 cream mixture. Repeat two more times.
- Roll out second disc. Brush bottom crust edge with egg, cover with top crust, seal, trim, and crimp edges. Brush entire top with egg wash and cut slits for steam.
- Place pie on a baking sheet and bake for 1 hour 30–45 minutes, until golden brown and potatoes are tender. Cover with foil if browning too quickly.
- Cool 15–30 minutes before slicing to let filling set. Serve warm.
Notes
- Chill the dough thoroughly for a flakier crust.
- Use a mandoline to slice potatoes evenly for better texture and layering.
- Letting the pie cool slightly before serving helps the filling set and improves flavor.
- Sharp white cheddar balances the sweetness of leeks—gruyère can be substituted for a nuttier note.
- Prep Time: 45 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 95 mg
