Puff Pastry Potato Pie: An irresistible recipe for a potato, leek, and cheese-filled savory pie baked inside flaky puff pastry, perfect for any occasion.

Ultimate Puff Pastry Potato Pie: A Savory Delight with Leek and Gruyere

There’s something uniquely comforting and utterly delicious about a well-made savory pie. And when that pie is encased in golden, flaky puff pastry, filled with tender potatoes, sweet leeks, and rich Gruyere cheese? Pure culinary magic! If you’re a fan of elegant yet easy-to-make savory tarts and pies, this Puff Pastry Potato Pie recipe is about to become your new favorite. It’s a dish that effortlessly combines rustic charm with sophisticated flavors, making it perfect for a cozy weeknight dinner or an impressive addition to any holiday table.

My love affair with pies runs deep, far deeper than any affection I hold for cake. Ask me to choose, and I’ll pick a slice of pie every single time. It’s a trait I inherited from my father, whose birthday tradition involves a cherished pie instead of a conventional cake – typically a decadent chocolate meringue. One year, to celebrate his special day, my siblings, my mom, and I each brought our favorite pies, resulting in an unforgettable evening overflowing with delicious pastries and laughter. It’s safe to say that my passion for pie knows no bounds, which is why when I learned about Martha Stewart’s comprehensive cookbook, Martha Stewart’s Pies and Tarts, I knew it had to be mine.

Despite my excitement, the cookbook sat on my counter for weeks after its March release. I’d flip through its pages, bookmarking countless tempting recipes, yet finding the motivation to actually bake one proved challenging. Then, quite unexpectedly, a savory creation from its pages caught my eye and sparked an immediate desire to get into the kitchen. And oh, what a choice it was! This Puff Pastry Potato Pie quickly proved to be a revelation, a testament to the incredible versatility of savory fillings and the sheer indulgence of a golden, flaky crust. It’s a reminder that sometimes the most unexpected recipes are the ones that truly capture your heart – and your taste buds.

The Irresistible Allure of Savory Potato Pie

If this delectable potato pie is any indication of the quality within Martha Stewart’s collection, then I know I’m in for a real treat with her other recipes. This isn’t just a dish; it’s an experience. It’s the kind of food that lingers in your thoughts long after the last bite, conjuring cravings for days. Even as I write about it now, the memory alone makes my mouth water, igniting a powerful desire for another slice!

While it might take a little more time to prepare than your average side dish and isn’t a candidate for a diet meal, the sheer comfort and flavor payoff are absolutely worth it. This pie is a celebration of simple, wholesome ingredients transformed into something extraordinary. The combination of creamy potatoes, subtly sweet leeks, and the sharp, nutty flavor of Gruyere cheese creates a symphony of tastes and textures that is truly unforgettable. Encased in that perfectly crisp, buttery puff pastry, each forkful is a moment of pure bliss. It’s a dish that embodies warmth, richness, and pure culinary satisfaction.

Crafting Your Perfect Potato Pie: Tips for Success

Making this Puff Pastry Potato Pie is a rewarding culinary adventure, and a few key tips can ensure your pie turns out perfectly golden, flaky, and bursting with flavor:

Choosing the Right Potatoes

• Yukon Gold: These potatoes are ideal for this recipe due to their naturally creamy texture and buttery flavor. They hold their shape well when sliced thin and become wonderfully tender when cooked.
• Preparation: Slicing the potatoes into uniform 1/4-inch rounds ensures even cooking. Par-boiling them before assembly is crucial as it guarantees they’ll be perfectly tender inside the pie without making the pastry soggy.

The Magic of Leeks

• Cleaning: Leeks are notorious for trapping dirt. Make sure to halve them lengthwise, thinly slice them crosswise, and wash them thoroughly under cold running water, separating the layers to remove any grit.
• Sautéing: Sautéing the leeks in butter until softened brings out their inherent sweetness and delicate onion-like flavor, which complements the potatoes and cheese beautifully.

Gruyere: The Star Cheese

• Flavor Profile: Gruyere cheese is a Swiss cheese known for its rich, creamy, and slightly nutty flavor, with a complex aroma that melts beautifully. It’s the perfect pairing for potatoes and leeks.
• Substitutions: If Gruyere isn’t available, or you prefer a different profile, consider using Emmental, Comté, or even a sharp white cheddar for a delicious alternative.

Puff Pastry Perfection

• Quality Matters: While store-bought puff pastry is a fantastic shortcut, opt for an “all-butter” variety if possible. The flavor and flakiness are superior.
• Thawing: Proper thawing is key. Follow package directions, usually in the refrigerator overnight or at room temperature for a short period. Don’t let it get too warm and sticky, or too cold and brittle.
• Handling: Work quickly and gently with puff pastry. Roll it on a lightly floured surface to prevent sticking, but avoid overworking it, which can inhibit its ability to puff up.
• Egg Wash: The egg wash isn’t just for appearance; it creates that beautiful golden-brown crust and helps seal the edges of your pie, preventing the filling from escaping.

The Creamy Infusion

The step of pouring reduced cream, garlic, and nutmeg into the pie vents after initial baking is a brilliant technique. It allows the rich, aromatic cream to seep directly into the potato and leek layers, infusing them with incredible moisture and flavor without making the bottom crust soggy. This is what truly elevates this savory pie from good to extraordinary.

Serving Suggestions and Variations

This savory potato pie is incredibly versatile. It shines as a main course for a light lunch or dinner, especially when paired with a fresh, crisp green salad and a simple vinaigrette. It also makes a magnificent side dish for roasted meats or a centerpiece for a brunch spread. For a heartier meal, consider serving it alongside a spoonful of sour cream or a sprinkle of fresh chives.

Customizing Your Pie

• Add Meats: Crispy crumbled bacon, diced ham, or even shredded cooked chicken can be layered into the filling for an extra boost of protein and flavor.
• Herbal Infusion: Fresh thyme, rosemary, or sage would beautifully complement the potatoes and leeks. Add them to the leek mixture during sautéing.
• Spice It Up: A pinch of cayenne pepper or red pepper flakes can add a subtle kick to the creamy filling.
• Vegetable Boost: While this pie is fantastic as is, feel free to experiment with other sautéed vegetables like spinach, mushrooms, or caramelized onions for added depth and texture.

More Delicious Potato Side Dishes You’ll Love

Potatoes are a culinary staple for a reason – they’re versatile, comforting, and universally loved. If you’re looking for more ways to enjoy this humble yet mighty vegetable, here are some fantastic recipes that are sure to please:

• Creamy Scalloped Potatoes: Layers of thinly sliced potatoes baked in a rich, cheesy cream sauce until tender and bubbly. A classic comfort food!
• Hearty Funeral Potatoes: A beloved casserole featuring shredded potatoes, sour cream, cheese, and a crunchy topping, perfect for feeding a crowd.
• Cheesy Ranch Potato Bake: Easy and flavorful, this bake combines potatoes with a savory ranch seasoning and plenty of melted cheese – a family favorite!

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Puff Pastry Potato Pie

5 out of 5 stars from 1 vote

Author:
Deborah Harroun

Prep Time:
15 minutes

Cook Time:
1 hour

Refrigeration Time:
30 minutes

Total Time:
1 hour 45 minutes

Servings:
6 servings

Course:
Side Dish, Main Course

Cuisine:
French, European

Print Recipe
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This Puff Pastry Potato Pie is a comforting and elegant savory dish, filled with creamy Yukon Gold potatoes, tender sautéed leeks, and rich Gruyere cheese, all baked in a golden, flaky puff pastry crust. An unforgettable meal that’s perfect for any occasion!

Ingredients

• 1 1/2 lbs Yukon Gold potatoes peeled and cut into 1/4-inch thick rounds
• coarse salt and freshly ground black pepper
• 1 cup heavy cream
• 5 garlic cloves crushed with the flat side of a large knife
• 1/2 teaspoon freshly grated nutmeg
• 2 tablespoons unsalted butter
• 1 large leek white and pale green parts only, halved lengthwise, thinly sliced crosswise, and washed well
• 1/4 cup chopped fresh flat-leaf parsley
• 1 large egg yolk for egg wash, whisked with 1 tablespoon of water or milk
• all-purpose flour for dusting
• 1 box store-bought puff pastry preferably all-butter, thawed according to package directions
• 1 1/2 cups grated Gruyere cheese

Instructions

1. Place the peeled and sliced potatoes in a large saucepan and cover them with cold water. Bring the water to a boil, then generously salt the water. Cook the potatoes until they are tender when pierced with a fork, approximately 13-15 minutes. Drain the potatoes thoroughly and set them aside to cool completely.
2. In a small saucepan, combine 3/4 cup plus 3 tablespoons of the heavy cream, the crushed garlic cloves, and the freshly grated nutmeg. Bring this mixture to a gentle boil over medium heat, then reduce the heat and simmer. Cook until the cream mixture has reduced by half, becoming noticeably thicker. Season it generously with salt and freshly ground black pepper to taste. Set aside.
3. In a separate sauté pan, melt the unsalted butter over medium heat. Add the thinly sliced leeks and cook, stirring occasionally, until they are softened and translucent, which should take about 5 minutes. Remove the pan from the heat and stir in the chopped fresh flat-leaf parsley until well combined.
4. Prepare the egg wash by whisking the large egg yolk with the remaining 1 tablespoon of cream (or water/milk) in a small bowl. Lightly dust a clean surface with all-purpose flour. Carefully unroll the thawed puff pastry and roll it out into two approximate 13×6-inch rectangles. Place one of these pastry rectangles onto a parchment-lined baking sheet.
5. Arrange half of the cooled potatoes evenly over the puff pastry rectangle on the baking sheet, leaving a half-inch border around the edges. Overlap the potato slices slightly. Layer half of the sautéed leek and parsley mixture over the potatoes, then sprinkle with half of the grated Gruyere cheese. Season this layer with a pinch of salt and freshly ground pepper. Repeat these layers with the remaining potatoes, leeks, and cheese.
6. Brush the exposed edges of the bottom puff pastry with the prepared egg wash. Carefully place the second rectangle of puff pastry on top of the filling. Gently press down on the edges to seal the two pastry layers together, crimping with a fork if desired to create a decorative edge. Cut 2-inch slits crosswise in the center of the top crust, spaced about 2 inches apart; these vents will allow steam to escape during baking. Brush the entire top surface of the pastry with the remaining egg wash. Cover the pie loosely with plastic wrap and refrigerate for about 30 minutes to allow the pastry to firm up.
7. Preheat your oven to 400°F (200°C). Bake the chilled pie in the preheated oven for approximately 35 minutes, or until the pastry is beautifully golden brown and visibly puffed. Remove the pie from the oven. Carefully pour the reduced cream mixture into the vents on top of the pie using a small funnel or a spoon. Return the pie to the oven and bake for an additional 10 minutes, allowing the cream to absorb into the filling.
8. Once baked, remove the Puff Pastry Potato Pie from the oven and transfer it to a wire rack. Let it rest for at least 10 minutes before slicing and serving. This resting time allows the filling to set and prevents it from falling apart when cut. Enjoy your perfectly golden, savory pie!

Recipe Notes:

Adapted from Martha Stewart Pies and Tarts

Keywords:
potato pie, savory pie, puff pastry, leek and cheese pie, comfort food, French cuisine, potato leek gratin