Go Back
- 2 cups of all-purpose flour - 1/2 cup unsalted butter, chilled and cubed - 1/4 teaspoon salt - 4-5 tablespoons cold water - 4 medium potatoes, peeled and thinly sliced - 2 large leeks, cleaned and sliced (white and light green parts) - 1 cup grated Gruyere cheese - 1 cup heavy cream - 2 large eggs - Salt and pepper to taste - Fresh thyme leaves for garnish When you gather your ingredients, measure them carefully. For the flour, use a dry measuring cup. Scoop the flour and level it off with a knife. For butter, ensure it is cold for a flaky crust. Leeks should be cleaned well to remove dirt. Slice them thinly to ensure even cooking. Choose firm potatoes with no bruises. Look for leeks that are bright and crisp. Avoid any that feel soft or have brown spots. For Gruyere cheese, select a block instead of pre-grated to ensure better melting. Fresh thyme should smell fragrant, and the leaves should be vibrant. These steps will help your pie taste great! First, you need to make the pie crust. In a mixing bowl, combine 2 cups of all-purpose flour and 1/4 teaspoon salt. Then, add 1/2 cup of chilled, cubed unsalted butter. Use your fingers or a pastry cutter to mix until you see coarse crumbs. Gradually add cold water, about 4 to 5 tablespoons, one tablespoon at a time. Keep mixing until the dough starts to come together. Form the dough into a disc, wrap it in plastic wrap, and chill it for at least 30 minutes. Next, let's sauté the leeks. Heat a splash of olive oil or butter in a skillet over medium heat. Add 2 large, cleaned, and sliced leeks. Cook them for about 5 minutes until they are soft and slightly caramelized. Remember to add a pinch of salt and pepper for flavor. This step brings out their natural sweetness and adds depth to your pie. Now, it's time to layer the pie. Preheat your oven to 375°F (190°C). Roll out the chilled crust to fit a greased pie dish. Press the crust into the bottom and sides of the dish. Place half of the sliced potatoes in the crust. Then, add half of the sautéed leeks and sprinkle with 1 cup of grated Gruyere cheese. Repeat these layers with the remaining ingredients. In a bowl, whisk together 1 cup of heavy cream, 2 large eggs, salt, and pepper. Pour this mixture evenly over the layers. Bake the pie for 45-50 minutes until the top is golden brown and the filling is set. After baking, let the pie cool for 10-15 minutes before slicing. Enjoy your savory potato pie with leeks and Gruyere! Find the full recipe for more details. When making potato pie, a few errors can happen. First, avoid cutting the potatoes too thick. Thin slices cook better and create a creamy texture. Second, don’t skip sautéing the leeks. This step brings out their sweet flavor. Lastly, be careful not to overfill the pie. Too much filling can cause overflow during baking. You can boost the taste of your potato pie in simple ways. Try adding garlic while sautéing the leeks for an extra kick. Fresh herbs like rosemary or oregano also work wonders. If you want a bolder flavor, mix in some smoked paprika or cayenne pepper. These spices add warmth without overpowering the dish. Serve your potato pie with flair. Cut neat slices and place them on a rustic wooden board. Garnish each slice with fresh thyme leaves for a pop of color. For added charm, drizzle a bit of olive oil around the edge of the serving board. Pair your pie with a light salad for a complete meal. Don’t forget to check the Full Recipe for more tips! {{image_2}} You can switch some ingredients to change the flavor. Use sweet potatoes instead of regular potatoes. They add a nice sweetness. Instead of Gruyere, try cheddar or feta. Each cheese brings its own taste to the pie. If you don’t have leeks, onions work well too. They add a great flavor to the mix. Want to spice things up? Add cooked bacon or ham for a savory kick. You can also toss in some spinach or kale for added greens. These ingredients make the pie heartier and more colorful. Try adding herbs like dill or rosemary for a fresh twist. They can brighten the dish with new flavors. To keep this dish vegetarian, skip the meat and focus on veggies. Add mushrooms for a nice earthy taste. You could also use different cheeses like goat cheese or mozzarella. This keeps the pie creamy while adding unique flavors. Consider using plant-based cream for a dairy-free option. It still tastes great and fits the vegetarian theme. Store leftover potato pie in an airtight container. Make sure to cool it to room temperature first. Place the pie in the fridge, where it will last for about 3 to 4 days. If you want to enjoy it later, consider freezing it. To reheat the pie, preheat your oven to 350°F (175°C). Place the pie on a baking sheet. Cover it with foil to keep it from browning too much. Heat for about 20-25 minutes, or until warm. You can also use the microwave, heating slices for about 1-2 minutes. To freeze the potato pie, let it cool completely. Wrap it tightly in plastic wrap, then foil. This helps prevent freezer burn. It can be stored in the freezer for up to 3 months. When you’re ready to eat it, thaw it overnight in the fridge before reheating. For the full recipe, check out the Savory Potato & Leek Gruyere Pie. You can serve many tasty sides with potato pie. A fresh green salad pairs well. A light vinaigrette adds a nice touch. Roasted vegetables also make a great side. Try carrots, zucchini, or Brussels sprouts for color and flavor. A simple soup, like tomato or vegetable, works too. This adds warmth and comfort to your meal. To make a flakier crust, use cold ingredients. Chill your butter and water before mixing. You can even chill your flour for extra coldness. Don’t overwork the dough; mix just until combined. This keeps the crust tender. You can also use a food processor for quick mixing. Lastly, let the dough rest in the fridge before rolling it out. This helps to relax the gluten. Yes, you can prepare the potato pie ahead of time. You can make the crust a day before. Store it wrapped in plastic in the fridge. You can also layer the filling the night before. Just cover the pie with plastic wrap and chill. When ready, pour the cream mixture over and bake. This makes it easy for a busy day. Enjoy the flavors that deepen overnight! We explored the best ingredients for potato pie, from measurements to quality tips. I shared step-by-step instructions to help you prepare the pie crust and sauté the leeks. We looked at tips to avoid common mistakes and ways to enhance flavors. You learned about variations to make the pie unique. Finally, we covered storage tips to keep your leftovers fresh. Enjoy making your potato pie, and have fun experimenting with flavors and ingredients!

Potato Pie with Leeks & Gruyere

Delve into the deliciousness of Savory Potato & Leek Gruyere Pie with this easy-to-follow recipe! This mouthwatering dish features layers of tender potatoes, sweet leeks, and rich Gruyere cheese—all enveloped in a flaky crust. Perfect for family dinners or cozy gatherings, it's a guaranteed crowd-pleaser. Click through to explore this comforting recipe and impress your loved ones with your culinary skills!
Print Recipe Pin Recipe

Ingredients
  

2 cups of all-purpose flour

1/2 cup unsalted butter, chilled and cubed

1/4 teaspoon salt

4-5 tablespoons cold water

4 medium potatoes, peeled and thinly sliced

2 large leeks, cleaned and sliced (white and light green parts)

1 cup grated Gruyere cheese

1 cup heavy cream

2 large eggs

Salt and pepper to taste

Fresh thyme leaves for garnish

Instructions
 

Prepare the Pie Crust: In a mixing bowl, combine flour and salt. Add the cubed butter and use a pastry cutter or fingers to mix until it resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, until the dough starts to come together.

    Chill the Crust: Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

      Preheat Oven: Preheat your oven to 375°F (190°C).

        Sauté the Leeks: In a skillet over medium heat, add a splash of olive oil or butter and sauté the sliced leeks for about 5 minutes, until soft and slightly caramelized. Season with a pinch of salt and pepper.

          Layer the Potatoes: In a greased pie dish, roll out the chilled crust to fit, pressing it into the bottom and sides. Layer half of the sliced potatoes at the bottom of the crust, then add half of the sautéed leeks, followed by a sprinkle of Gruyere cheese. Repeat the layers with the remaining potatoes, leeks, and cheese.

            Prepare the Cream Mixture: In a bowl, whisk together heavy cream, eggs, salt, and pepper. Pour this mixture evenly over the layered ingredients in the pie.

              Bake the Pie: Place the pie in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the filling is set.

                Cool and Serve: Once baked, allow the pie to cool for 10-15 minutes before slicing. Garnish with fresh thyme leaves before serving.

                  Prep Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: 6

                    - Presentation Tips: Serve slices warm on a rustic wooden board, garnished with extra thyme sprigs for color and aroma. Pair with a light salad for a delightful meal!