Potato Leek Pie
Just in time for St. Patrick’s Day, this tender and flaky Potato Leek Pie is filled with hearty potato goodness, subtle leeks, and scrumptious cheese.
I have a confession to make. This is so embarrassing. I can’t believe I’m telling y’all this.
Okay. Here goes.
I’M A VIRGIN!
A puff pastry virgin that is. Honestly. I’ve never used to stuff, never made the stuff, but LOVE eating the stuff. Seriously. I’ve never made a single thing in my life with puff pastry, that I can recall anyway. Mom may chime and contradict me, but, well, we all know my memory is shite.
That being said, I ruined one of the two sheets that came in the box in a vain attempt to make this. I was in a hurry, it was later than usual, and it just wasn’t cooperating. So, in the garbage it went
.
I mourn it’s loss. Puff pastry is oh so delicious.
And so it this pie! Holy wow!! The tender potatoes, the subtle leeks, the luscious cheese and cream. It was well worth the wait for this thing to come out of the oven.
I saw that because I severely… SEVERELY…underestimated the time it would take to cook. Even in the convection oven it took about an hour. Not cool for a weeknight meal. But it was worth it. It truly was DELICIOUS! With a capital D!
I imaged us in some Irish pub somewhere nibbling on these and watching the hustle and bustle of the city outside while we sipped on some beer or even some Jamesons. Mmmm.
Actually, we were sitting on the couch drinking Dewars and watching the tube. LOL
A girl can dream. And Ireland is one of the dreams I have to visit one day: Ireland, Norway, Sweden, Germany, maybe Russia depending, Scotland. You know, all those countries that are part of my heritage. Who wouldn’t want to do that; visit the places their ancestors were from?
While I can’t visit there, yet…and I stress YET, I can at least travel there in my kitchen and in my mind. So, take a trip with me and make this delicious Potato Leek Pie!
Where would YOU travel?
Potato Leek Pie
Just in time for St. Patrick's Day, this tender and flaky Potato Leek Pie is filled with hearty potato goodness, subtle leeks, and scrumptious cheese.
Ingredients
- 1 sheet puff pastry
- 4 large potatoes, peeled
- 1 cup thinly sliced leeks
- 1 tablespoon fresh thyme
- 3/4 cup half and half
- 1/4 cup egg substitute
- 1/2 cup Gruyere cheese, shredded
- 1 teaspoon garlic salt
- 1/2 teaspoon black pepper
Instructions
- Heat a medium skillet over medium-high heat coated with cooking spray. Add the leeks and sauté until tender, 3 to 5 minutes.
- Carefully unroll the puff pastry sheet and fit it into the bottom of a spring form pan. Trim any corners to keep the shape in a circle.
- Preheat oven to 350.
- Using a mandolin, thinly slice the potatoes. Place one layer of potatoes in the bottom of the pan.
- Sprinkle with one third of the salt, pepper, leeks, and cheese. Top with another layer of potatoes, salt, pepper, leeks, and cheese. Continue layering in the manner until all the potatoes, leeks, and cheese have been added.
- In a small bowl combine the cream and egg substitute together. Carefully pour over the potato mixture. Bake at 350 for 50 to 65 minutes or until the potatoes are fork tender. Allow to cool 5 minutes before removing from the pan and serving.
I agree with you about puff pastry – it is SO delicious! I’m going to buy some and make this asap!
I hope you like it as much as we did!
So many ways you can serve this pie! As a side, a brunch entree to name a few! I need to keep those puff pastry sheets in the freezer for just the right recipe like this!
YES! It can fit many different meals. And yes, you should keep puff pastry in the freezer for “emergencies!”
Girl I can live on puff pastry! I would wrap a concrete block in it and eat it! But I will just make this pie. I make a potato leek soup but this pie will be my new obsession!
I hear ya! I could eat asparagus if it was wrapped in puff pastry. And that’s saying A LOT!
My potato loving family would FLIP for this! Looks DELICIOUS!
Thank you! We love taters here, too.
You’re so right, you can stress about not going, or instead picture yourself there. Love that attitude and this amazing recipe, yum!!!
Thank you! I’ll get there some day…
This sounds amazing! I would say your first foray into puff pastry was a success. I can only imagine how delicious that crust combined with the taters and Gruyere was!
Oh so good! I hope you try it. It’s delicious.
Loving this one!! Can’t wait to give it a try!
Thank you! I hope you like it as much as we did.
I have never made puff pastry either. And I am going to be planning a trip to Scotland next spring! My oldest son is doing a semester abroad there…he just found out his application was accepted. We can’t miss that opportunity to go visit while he’s there!!
Your potato leek pie sounds fantastic…I always pair those two in soup or potatoes au gratin, but I love this idea! Can’t wait to try it!
How exciting!! They have great food in Scotland; especially seafood! I had a Scottish cookbook at one time. I usually do the same, but thought a potato pie would be a good twist.
I love anything with potato so this one sounds like a winner to me! Love the combo of potatoes and leeks too! Great recipe
Thank you!
This sounds awesome! I absolutely love puff pastry, too, as well as potatoes and gruyere, YUM!
Thank you! They’re some favorites of ours as well!
This sounds so good! I think it’ll be great for celebrating St. Patty’s Day! Of course, every day is Meatless Monday around here!
Thank you! We have since – well *I* have since given up on it. The hubs just wasn’t into it and admitted the he was “starving” the next day. LOL
Love it! Potatoes are a wonderful meatless dish! Thanks for sharing on FoodieFriDiy 🙂
This pie is crack in a pan! Honestly. I can still remember how it tastes. I hope you enjoy it.
Made this recipe and it was amazing. I would say if you don’t cut your potatoes paper thin, they will never cook. I didn’t have puff pastry so I made my go to quiche crust (1 & 1/3 cup white flour, 1/8 tsp salt, cut in I stick cold butter). I also used 3 real eggs and added goat cheese. I didnt have fresh thyme so I used 1 teaspoon ground. It was pretty delicious. Thanks for posting this years ago ????
(If you use real egg.. Cover the bottom of your spring form pan with foil real tight so egg doesn’t leak out.)
Glad you could use mine as inspiration to create something your family enjoyed.
Is the half and half and egg mixed and poured on top ?
Yes, Kathy! Thank you for catching that for me.
This sounds lovely. Going to give this a go. thanks for sharing this recipe.
Simon
Thank you! I hope you enjoy it.
Gruyere and puff pastry–sold!! LOOKS great!
Very interesting! I'd love to try it!
You can't beat a good potato and leek combination, this pie looks awesome!
Christie that looks AMAZING! 😀 I absolutely adore puff pastry too! Pinning this and going to try it out! I can see myself eating this whole pie…
This looks scrumptious! I am a puff pastry virgin too!
It looks absolutely MOUTH-WATERING !!!
You made me very hungry now 🙂
(and don't you dare tell anyone – but I've never baked with puff pastry before either)
We do a meatless day at our place too, and this sounds like a perfect recipe for those days