Mar 22, 2015

Potato Leek Pie

Potato Leek Pie

Potato Leek Pie! With a puff pastry crust and Gruyere cheese. I had a slice for lunch, but I think it would also be perfect for a Sunday brunch or a meatless dinner.

It's Secret Recipe Club time again, and this time I was assigned Christie's blog, A Kitchen Hoor's Adventures. She has an amazingly extensive collection of recipes on her blog, and I had quite a few picked out to consider for this month's post... until she posted this potato pie recipe just two weeks ago. Thank you Christie. I needed this potato pie in my life!

According to Christie, the kitchen is her zen place, to which I can totally relate. She's also been on Emeril Live!! How cool is that? Please visit her site for lots of tasty looking recipes.

Potato Leek Pie

This Potato Leek Pie is really, really good. It's kind of like potatoes au gratin, but with a puff pastry crust and sautéed leeks.... and Gruyere. The best cheese ever.

Leftovers of this pie are also delicious.. in fact, maybe even better than when freshly baked. The crust is extra crispy the second time around. If you are planning a brunch, you can bake this in advance and refrigerate it. Once you are ready to serve the potato pie, slice it and reheat the slices in the oven at 350 degrees F on a foil lined baking sheet, preferably with convection heat.

Potato Leek Pie

This pie disappeared pretty quickly in our house.

Potato Leek Pie

Ingredients

One sheet of frozen puff pastry, defrosted, or make your own as I did here
1 tsp butter
1 C thinly sliced leeks
2 pounds of Russet potatoes
3/4 C half and half
1 large egg
1 T chopped fresh thyme
1 heaping tsp garlic salt
1 tsp black pepper
1 C coarsely grated Gruyere cheese

Instructions

  1. Line a deep dish pie pan or nine inch springform pan with the puff pastry. Cut off the corners and patch the sides that are missing crust so that you have a round pastry crust. 
  2. Saute the leeks in the butter over medium heat for about five minutes. 
  3. Preheat the oven to 350 degrees F.
  4. Peel the potatoes and slice them very thinly by hand, with a V-slicer,  or with a mandoline. 
  5. Whisk the half and half with the egg. 
  6. Layer 1/3 of the potato slices in the pie pan. Top with 1/3 of the leeks. Sprinkle with 1/3 of the thyme and 1/3 of the garlic salt and pepper mixture. Top with 1/3 of the cheese.
  7. Repeat with the potatoes, leeks, thyme, salt and pepper, and cheese. 
  8. Layer whth the final third of the potatoes, leeks, thyme, garlic salt, and pepper. Pour the half and half/egg mixture over the potatoes and top with the final third of the cheese. 
  9. Bake for 60 to 75 minutes, until the potatoes are tender. 

29 comments:

  1. What a great Reveal Day pick~ This would be a big hit and I might have to make this for Easter Brunch:) Lynn @ Turnips 2 Tangerines

    ReplyDelete
  2. Karen <3! You are too kind! And I'm not surprised it vanished. It did in our house and there's only two of us. I'm glad you picked that recipe and truly enjoyed it.

    ReplyDelete
    Replies
    1. Thanks so much for the great recipe!

      Delete
  3. Oh my - that looks perfect for Easter brunch coming up! Yumm!!

    ReplyDelete
  4. What a perfect dish to serve along the glazed ham for brunch Easter morning!!

    ReplyDelete
  5. WOW! This is some serious recipe, Karen! I think it is perfect as you said, for an elegant brunch situation...

    great choice for this month!

    ReplyDelete
    Replies
    1. This one is definitely a keeper Sally.

      Delete
  6. Karen, what a great looking dish! It would be perfect for Easter morning!

    ReplyDelete
  7. Karen,
    I've been serving potatoes nearly daily this week, because I have a large bag and they are so easy to fix in different ways. This pie looks amazing--and my whole family would dig in.
    Thanks!

    ReplyDelete
  8. Oh yum! I definitely have to try this. Great pick!

    ReplyDelete
  9. Wow, this looks seriously amazing. Gruyere definitely is the best cheese ever. I hardly ever cook with leeks but I need to try while they are in season this spring!

    ReplyDelete
    Replies
    1. They are sort of onion-like, but not exactly.....

      Delete
  10. Oh man, this looks fantastic! Gruyere is my favorite, and it's even better with potatoes. This looks like it would hit the spot this week.

    ReplyDelete
  11. What a fantastic looking quiche! It would be perfect for Easter brunch!! Great pick this month :)

    ReplyDelete
  12. Potatoes, leeks and thyme is such a winning combination. And I'm guessing you could even make this without the crust if you wanted to save a few calories or cut down on the wheat and gluten which I'm trying to do at the moment.

    ReplyDelete
  13. This dish is GORGEOUS, Karen. I really love it! And it looks like a perfect side dish for Easter dinner! Wonderful pick this month!

    ReplyDelete
  14. This is a fabulous looking leek and potato pie-with a side dish or good salad this would make a wonderful meal. Thanks for sharing.

    Velva

    ReplyDelete
  15. You had me at "potato leek pie," and then I saw the crust and cheese. Amazing! And so pretty!

    ReplyDelete
  16. potatoes au gratin are my jam, these look very delicious

    ReplyDelete
  17. I think everyone needs this potato pie in their lives. Me included. This would definitely be prefect for a spring brunch.

    ReplyDelete

I love comments and questions and read every one of them.