Description
This Jamie Oliver Leek And Potato Pie is the ultimate comfort food, featuring tender Yukon Gold potatoes, sweet sautéed leeks, creamy melted cheese, and a golden, flaky pastry crust. Perfect for cozy family dinners, holidays, or a satisfying vegetarian-style meal.
Ingredients
For the Filling:
2 large Yukon Gold potatoes, peeled and thinly sliced (1/8 inch thick)
2 medium leeks, thoroughly washed and sliced
1 medium onion, finely chopped
1 tablespoon olive oil
1 tablespoon unsalted butter
1/4 teaspoon white pepper
1 pinch ground nutmeg
1/3 cup water
2 teaspoons whole-grain Dijon mustard
For the Cheese Filling:
1 tablespoon grated Parmesan or Romano cheese
1 tablespoon shredded cheddar cheese
1/2 cup shredded Fontina cheese
For the Crust:
2 store-bought pie crusts (9-inch)
1 egg yolk
1 teaspoon water
1 pinch sea salt
Instructions
1. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish with butter or cooking spray.
2. Cook the Potatoes: Bring a large pot of salted water to a boil. Add the thinly sliced potatoes and cook for 5–7 minutes until just tender but still holding their shape. Drain thoroughly and set aside.
3. Prepare the Leek Filling: Heat olive oil and butter in a large skillet over medium heat. Add sliced leeks, chopped onion, white pepper, and nutmeg. Cook for 10 minutes, stirring occasionally, until softened.
4. Add Mustard and Parmesan: Pour in 1/3 cup water and simmer until most of the liquid evaporates. Stir in Dijon mustard and grated Parmesan cheese. Remove from heat and allow the mixture to cool slightly.
5. Assemble the Pie: Place one pie crust into the prepared dish. Layer half the potatoes, followed by half the leek mixture and the shredded cheddar. Repeat with the remaining potatoes and leeks, then top with shredded Fontina cheese.
6. Seal the Crust: Cover with the second pie crust. Trim excess dough and crimp the edges to seal. Cut several small slits in the top crust to release steam.
7. Apply Egg Wash: Whisk the egg yolk with 1 teaspoon water. Brush over the pastry and sprinkle with sea salt.
8. Bake: Bake for 45–50 minutes until the crust is golden brown and the filling is hot and bubbling. Cover the edges with foil if they brown too quickly.
9. Rest and Serve: Allow the pie to rest for 10 minutes before slicing. Serve warm and enjoy!
Notes
Potatoes: Use Yukon Gold potatoes for their buttery texture. Avoid overcooking to prevent a mushy filling.
Leeks: Rinse thoroughly between the layers to remove any trapped dirt.
Cheese Substitutions: Replace Fontina with Gruyère or mozzarella if preferred.
Crispy Crust: Drain the potatoes well and allow the leek mixture to cool before assembling.
Make Ahead: Prepare the filling up to 24 hours in advance and refrigerate.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
Freezing: Freeze tightly wrapped portions for up to 2–3 months.
Reheating: Reheat in a 350°F oven until the center reaches 165°F.
Vegetarian Option: Use vegetarian-certified hard cheese and vegetarian pastry.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British-Inspired
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 560 mg
- Fat: 29 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 75 mg