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
Units
Scale
- 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
