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.
Jenny | Honey and Birch says
I agree with you about puff pastry – it is SO delicious! I’m going to buy some and make this asap!
Chris says
I hope you like it as much as we did!
Sandra Shaffer says
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!
Chris says
YES! It can fit many different meals. And yes, you should keep puff pastry in the freezer for “emergencies!”
Jennifer A Stewart says
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!
Chris says
I hear ya! I could eat asparagus if it was wrapped in puff pastry. And that’s saying A LOT!
Aunt Bee says
My potato loving family would FLIP for this! Looks DELICIOUS!
Chris says
Thank you! We love taters here, too.
Debra C. says
You’re so right, you can stress about not going, or instead picture yourself there. Love that attitude and this amazing recipe, yum!!!
Chris says
Thank you! I’ll get there some day…
Julie Menghini says
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!
Chris says
Oh so good! I hope you try it. It’s delicious.
Michaela - An Affair from the Heart says
Loving this one!! Can’t wait to give it a try!
Chris says
Thank you! I hope you like it as much as we did.
Michelle says
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!
Chris says
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.
Angela says
I love anything with potato so this one sounds like a winner to me! Love the combo of potatoes and leeks too! Great recipe
Chris says
Thank you!
Lisa@Lisa's Dinnertime Dish says
This sounds awesome! I absolutely love puff pastry, too, as well as potatoes and gruyere, YUM!
Chris says
Thank you! They’re some favorites of ours as well!
debi at Life Currents says
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!
Chris says
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
Linda says
Love it! Potatoes are a wonderful meatless dish! Thanks for sharing on FoodieFriDiy 🙂
Christie Campbell says
This pie is crack in a pan! Honestly. I can still remember how it tastes. I hope you enjoy it.
Kathy says
Is the half and half and egg mixed and poured on top ?
Christie Campbell says
Yes, Kathy! Thank you for catching that for me.
plasterer bristol says
This sounds lovely. Going to give this a go. thanks for sharing this recipe.
Simon
Christie Campbell says
Thank you! I hope you enjoy it.
Kristen Chidsey says
Gruyere and puff pastry–sold!! LOOKS great!
Diana Hansen says
Very interesting! I'd love to try it!
Michelle @ Giraffes Can Bake says
You can't beat a good potato and leek combination, this pie looks awesome!
Dini @ Giramuk's Kitchen says
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…
Denise says
This looks scrumptious! I am a puff pastry virgin too!
Winnie says
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)
Hirra Pervaiz says
We do a meatless day at our place too, and this sounds like a perfect recipe for those days