This cheese and potato pie is super comforting and really easy to put together. Combining potato, leek and onion and oozing with cheddar and creme fraiche.
The default recipe serves 4.
- 450g / 1 lb floury potatoes, sliced thinly (use a mandolin set to around 3mm if you have one)
- 1 tbsp olive oil
- 1 onion, sliced
- 100g / 3.5oz leek
- 200g / 7oz puff pastry
- flour, for rolling
- 100g / 3.5oz cheddar
- 1 tsp fresh thyme, leaves stripped from stems
- 2 tbsp creme fraiche
- 1 egg, beaten
- Baking dish – around 750ml in capacity is ideal for 4 portions (the default recipe)
- Baking beans or uncooked rice to weigh down the pastry when blind baking – these beans work perfectly
- Preheat the oven to 200C/400F
- Bring a pan of salted water to a boil and then add the potatoes. Cook for around 3-5 minutes, depending on how thinly you sliced them, until just softened. Transfer to a bowl of ice cold water to stop them cooking while you prepare the rest of the ingredients.
- Heat the oil in a large frying pan or skillet over medium-high heat. Add the onion and leek and cook for around 6-8 minutes until golden and softened.
- Lightly roll the pastry on a clean work surface dusted with flour until it is just over double the size of your baking dish. Cut the pastry in half and gently roll half the pastry onto your rolling pin and unroll it over the dish.
- Gently press the pastry into the edges of the baking dish and then prick all over with a fork.
- Line the inside of the pastry with a sheet of baking/parchment paper. Then fill with some baking beans or dried rice to lightly weigh it down. Place the baking tray in the oven for 15 minutes before removing and taking out the paper and baking beans/rice.
- Place a layer of potatoes evenly along the bottom of the baking dish. Followed by a layer of leek and potato and then topped with some cheese, a few blobs of sour cream and a sprinkle of thyme. Repeat 2-3 times until all the ingredients are used up.
- Carefully layer the final sheet of pastry over the top of the pie and press the edges in to seal. Brush with the beaten egg and then bake in the oven for around 20-25 minutes until golden.
- Use a floury potato variety to make sure that the pie is soft and tender inside.
- Shortcrust pastry can be used instead of puff – although you can’t beat the flaky butteriness of puff pastry.
- Any kind of cheddar can be used, however, buy a block and grate it yourself as pre-grated cheese doesn’t melt as well
- You can substitute half the amount of dried thyme for fresh
- Sour cream can be used instead of creme fraiche.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Bake
- Cuisine: British
- Serving Size: 1
- Calories: 450
- Fat: 25g
- Carbohydrates: 48g
- Protein: 10g
Keywords: pie, cheese, cheddar, leek, onion, dinner, easy, simple, vegetarian