Low Sodium Savory Potato Pie
Delight in the comforting flavors of our Low Sodium Savory Potato Pie, a heartwarming dish that’s perfect for a cozy dinner or special gathering. This recipe combines tender layers of russet potatoes with a rich, herb-infused sauce made from sautéed leeks, garlic, and low-sodium vegetable broth, all nestled in a buttery homemade crust. Fresh thyme and rosemary elevate the flavor profile, while a touch of unsalted Parmesan cheese adds a satisfying savory note without overwhelming sodium. Ideal for those seeking to lower their salt intake without sacrificing taste, this pie is easy to make with simple, wholesome ingredients. Serve it alongside a fresh green salad for a well-rounded meal that’s both nourishing and indulgent. Whether it’s a weeknight dinner or a holiday centerpiece, this Low Sodium Savory Potato Pie promises to impress!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Cold unsalted butter
- 60 milliliters Ice water
- 1 large Egg
- 500 grams Russet potatoes
- 2 tablespoons Olive oil
- 1 large Leek
- 2 cloves Garlic
- 1 tablespoon Fresh thyme
- 1 teaspoon Fresh rosemary
- 0.5 teaspoon Black pepper
- 240 milliliters Low sodium vegetable broth
- 120 milliliters Whole milk
- 2 tablespoons Cornstarch
- 30 grams Parmesan cheese (unsalted)
Instructions
Preheat your oven to 400°F (200°C).
For the crust, mix the flour with diced cold butter using a pastry cutter or your fingertips until it resembles coarse sand.
Add ice water gradually, a tablespoon at a time, mixing until the dough comes together without being too sticky.
Wrap the dough in plastic wrap and refrigerate for at least 20 minutes.
Peel and slice the potatoes into thin rounds, about 1/8 inch thick. Boil them in water until fork-tender, about 10 minutes. Drain and set aside.
Slice the leek into thin rings and mince the garlic. Sauté both in olive oil over medium heat until tender, about 5-7 minutes.
Add thyme, rosemary, and black pepper to the leek and garlic, stirring well.
Dissolve cornstarch in cold milk and stir it into the vegetable broth. Pour this mixture into the leek and garlic, cooking until it thickens into a sauce, about 5 minutes.
Remove the sauce from heat and stir in the grated Parmesan cheese.
Roll out the chilled pie dough on a floured surface to about 1/8 inch thickness and place it into a 9-inch pie pan. Trim and crimp the edges.
Layer the cooked potato slices in the pie crust, pouring a portion of the sauce evenly between layers until all ingredients are used.
Beat the egg and brush it over the exposed edges of the pie crust for a golden finish.
Bake in the preheated oven for 35 minutes, or until the crust is golden brown and the filling is bubbling.
Let cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.1 g | 172% | |
| Saturated Fat | 66.1 g | 330% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 592 mg | 26% | |
| Total Carbohydrate | 308.0 g | 112% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 18.3 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 769 mg | 59% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 3795 mg | 81% | |
*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.
