Potato Pie
Indulge in the ultimate comfort food with this hearty Potato Pie, a savory classic that combines creamy mashed russet potatoes, sharp cheddar cheese, and aromatic herbs like parsley and thyme, all nestled in a flaky, buttery homemade crust. This recipe elevates simple ingredients with techniques like sautéing garlic and onions to enhance flavor and crafting a golden, tender crust from scratch. Perfect for family dinners or special gatherings, the pie’s rich filling is balanced by a drizzle of broth to keep it moist and luscious. Serve this cozy dish warm, straight from the oven, for a satisfying meal that’s sure to impress. Keywords: potato pie, savory pie, mashed potato filling, homemade crust, comfort food recipe.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 6 tablespoons unsalted butter
- 2 cups all-purpose flour
- 4 tablespoons cold water
- 1 cup heavy cream
- 1.5 cups sharp cheddar cheese, shredded
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- 2 cloves garlic, minced
- 1 medium yellow onion, finely diced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup chicken or vegetable broth
- 1 large egg, beaten (for egg wash)
Instructions
Peel and cube the potatoes into even chunks. Place them in a large pot, cover with water, and bring to a boil. Simmer for 12-15 minutes, or until tender. Drain and set aside.
While the potatoes are cooking, prepare the pie crust. In a large bowl, combine the flour and a pinch of salt. Cut in 4 tablespoons of cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs. Add cold water, one tablespoon at a time, and mix until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 15 minutes.
In a skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the diced onion and cook for 4-5 minutes, or until softened. Add the garlic and cook for another minute.
In a mixing bowl, mash the cooked potatoes. Stir in the onion and garlic mixture, heavy cream, shredded cheddar cheese, chopped parsley, thyme, salt, and pepper. Mix until well combined.
Preheat your oven to 375°F (190°C).
Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish and press it into place. Trim any excess dough hanging over the edges.
Pour the potato mixture into the prepared pie crust, smoothing it out with the back of a spoon. Add a drizzle of broth evenly over the filling to maintain moisture as it bakes.
If desired, use leftover dough scraps to make decorative patterns for the top of the pie. Brush the edges of the crust (and any decorations) with beaten egg for a golden finish.
Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly and set.
Remove the potato pie from the oven and let it rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 687 mg | 30% | |
| Total Carbohydrate | 75.6 g | 27% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 3.1 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 246 mg | 19% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 1103 mg | 23% | |
*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.
