Savory Potato Pie
Indulge in the comforting layers of a Savory Potato Pie, a rich and creamy dish that’s perfect for family dinners or holiday gatherings. This recipe combines thinly sliced russet potatoes with a luxurious cheddar cheese and thyme-infused sauce, tucked into a golden, flaky pie crust for the ultimate crowd-pleaser. Featuring sautéed onions, garlic, and a velvety blend of milk and cream, the filling is both hearty and flavorful. Topped with an egg-washed crust that bakes to perfection, this pie is as beautiful as it is delicious. Ready in just under 90 minutes, serve this impressive dish alongside a crisp green salad or enjoy it as a standalone centerpiece. With its rustic charm and satisfying layers, Savory Potato Pie is destined to become a classic in your recipe collection. Keywords: savory potato pie, creamy potato recipe, cheesy pie, hearty dinner ideas, comfort food pie.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 3 tablespoons unsalted butter
- 1 medium yellow onion
- 2 garlic cloves
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh thyme leaves
- 1 cup cheddar cheese
- 2 pre-made pie crust
- 1 egg yolk
- 1 tablespoon water
Instructions
Preheat your oven to 375°F (190°C).
Peel the russet potatoes and slice them thinly, about 1/8 inch thickness. Soak the sliced potatoes in a bowl of cold water to prevent browning.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the diced onion and sauté until translucent, about 5 minutes.
Add minced garlic to the onions and cook for an additional 1 minute.
Sprinkle the flour over the onions and garlic, stirring for about 1 minute to cook off the raw flour taste.
Gradually whisk in the milk and heavy cream, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, about 3-4 minutes.
Stir in salt, black pepper, and fresh thyme leaves. Remove from heat and fold in the cheddar cheese until melted and smooth.
Drain the potatoes and pat them dry with a clean towel.
Roll out one pre-made pie crust and line a 9-inch pie dish. Trim any excess overhanging dough.
Layer half of the potato slices in the prepared pie crust.
Pour half of the creamy sauce over the potatoes, spreading it evenly.
Repeat with the remaining potato slices and top with the rest of the sauce.
Cover the filling with the second pie crust, sealing and crimping the edges. Cut a few slits in the top crust to allow steam to escape.
In a small bowl, beat the egg yolk with 1 tablespoon of water. Brush this egg wash over the pie crust for a golden finish.
Bake in the preheated oven for 50-60 minutes until the crust is golden brown and the filling is bubbling.
Let the pie cool for at least 15 minutes before slicing and serving to allow the filling to set.
Nutrition Facts
Calories |
2940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.1 g | 177% | |
| Saturated Fat | 74.3 g | 372% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 3835 mg | 167% | |
| Total Carbohydrate | 346.2 g | 126% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 31.4 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 1034 mg | 80% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 7702 mg | 164% | |
*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.
