Cheese Onion Leek Potato Pie
Indulge in the ultimate comfort food with this rich and savory Cheese Onion Leek Potato Pie, a decadent blend of hearty potatoes, caramelized onions, tender leeks, and creamy sharp cheddar and Parmesan cheeses. Encased in a flaky shortcrust pastry, this pie is elevated with fresh thyme and a luscious cheese-infused cream sauce for layers of irresistible flavor in every bite. Perfectly golden and bubbling from the oven, it’s a deliciously satisfying vegetarian main course that’s ideal for cozy family dinners or special occasions. With a prep time of just 25 minutes and 45 minutes of baking, this easy-to-follow recipe delivers a stunning dish that’s sure to impress. Serve warm with a crisp green salad or steamed veggies for a perfectly balanced meal!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion
- 2 medium leeks
- 3 large russet potatoes
- 1.5 cups sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 0.5 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 sheet shortcrust pastry
- 1 large egg, beaten
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
Instructions
Preheat the oven to 375°F (190°C).
Peel and thinly slice the potatoes, then parboil them in salted water for 5 minutes. Drain and set aside to cool.
Thinly slice the onion and leeks. Heat 2 tablespoons of butter and the olive oil in a large skillet over medium heat.
Add the onions and leeks to the skillet and sauté for 8-10 minutes until softened and slightly caramelized. Season with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the fresh thyme. Transfer to a plate and set aside.
In the same skillet, melt the remaining tablespoon of butter and stir in the flour. Cook for 1 minute, then slowly whisk in the heavy cream to form a thick sauce. Remove from heat.
Stir the shredded cheddar and Parmesan cheeses into the cream sauce, allowing the residual heat to melt the cheeses. Adjust seasoning if necessary.
Roll out the shortcrust pastry on a floured surface and line a 9-inch pie dish with the pastry. Trim any overhang and reserve excess dough for decoration if desired.
Layer half of the parboiled potatoes in the pie crust, followed by half of the onion and leek mixture. Drizzle with half of the cheese sauce. Repeat with the remaining potatoes, onion and leek mixture, and cheese sauce.
Brush the edges of the pastry with the beaten egg. Use any leftover pastry to create decorative shapes for the top and place them on the pie. Brush the top with the beaten egg as well.
Bake in the preheated oven for 40-45 minutes, or until the pastry is golden brown and the filling is bubbling. Let cool for 10 minutes before serving.
Nutrition Facts
Calories |
3835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.0 g | 272% | |
| Saturated Fat | 117.9 g | 590% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 5158 mg | 224% | |
| Total Carbohydrate | 384.5 g | 140% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 27.2 g | ||
| Protein | 111.5 g | 223% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 2027 mg | 156% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 6081 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
