Description
Savor the warmth and comfort of Jamie Oliver Leek And Potato Pie, a delightful dish that perfectly combines tender leeks, creamy potatoes, and rich cheese all encased in a flaky crust. This pie is not only easy to prepare but also versatile enough to serve as a hearty main course or an inviting side at any gathering. Ideal for chilly evenings, the rich flavors and satisfying textures of this comforting classic will surely impress your family and friends. Enjoy it fresh from the oven with a crisp salad or steamed vegetables for a well-rounded meal.
Ingredients
Scale
- 2 large Yukon Gold potatoes
- 2 leeks
- 1 onion
- 1 tbsp olive oil
- 1 tbsp butter
- 1/4 tsp white pepper
- A pinch of nutmeg
- 1/3 cup water
- 2 tsp whole-grain Dijon mustard
- 1 tbsp grated Parmesan cheese
- 1 tbsp shredded cheddar cheese
- 1/2 cup shredded Fontina cheese
- 2 pie crusts
Instructions
- Preheat your oven to 375°F (190°C). Grease your pie pan.
- Boil sliced Yukon Gold potatoes in salted water for about 10 minutes until tender. Drain and set aside.
- In a frying pan, heat olive oil and butter over medium heat. Sauté chopped leeks and onion with white pepper and nutmeg until soft. Add water and allow it to reduce slightly. Stir in mustard and Parmesan until well combined.
- Layer one pie crust in the greased pan, followed by half of the boiled potatoes, half of the leek mixture, and half of each cheese. Repeat layers with remaining ingredients and top with the second pie crust.
- Brush the top crust with an egg wash made from egg yolk mixed with water, then sprinkle with salt.
- Bake for 45-50 minutes until golden brown. Let cool for about 10 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (approximately 150g)
- Calories: 290
- Sugar: 2g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg