Leek and potato pithivier is comfort food at its finest. This potato pie combines layers of sliced potatoes, Comte cheese, and leeks, all tossed in a golden and flaky puff pastry. Simple and delicious!
If you’re looking for a perfect after-ski recipe that is not a raclette or a tartiflette, this leek and potato pithivier (aka puff pastry potato pie) might be a good option. Inspired from the traditional French galette des rois, this savory version features a kind of potato-au-gratin filling instead of a sweet almond cream filling.
With no surprise, the result is entirely different but the recipe is definitely a crowd-pleaser. It will indeed remind you of your favorite vegetarian pot pie. Prepared with store-bought puff pastry, this potato pie is simple and simply delicious!
What goes into leek and potato pithivier?
- Puff pastry. For this recipe, I recommend high quality store-bought puff pastry. If you want to go the extra mile, you can make puff pastry from scratch.
- Potatoes. Choose potatoes that are good for baking and that do not become mushy. Russet potatoes or other similar potatoes with high starch content are good candidates.
- Comte cheese. For bold flavors, I recommend Comte, but other medium-hard cheeses, such as Gruyère or Emmental will do too.
- Onions + leeks. They add subtle sharp flavors to this potato pie.
- Crème fraîche. If you can’t find crème fraîche where you live, you can replace with sour cream. While not exactly the same, it works great in this recipe.
- Thyme, salt, pepper and nutmeg. Seasoning is important in this potato pie to balance and enhance all the flavors. Always taste and try to adjust as needed.
How to assemble this potato pithivier?
- Unroll the first disc of puff pastry, and arrange the sliced potatoes, making them overlap, and leaving a 1-inch (2 cm) border all around (important).
- Add the cheese slices on top, and cover with the creamy leek-onion filling.
- Damp the borders by brushing with a little bit of water, and place the second disc of dough on top, stretching gently so the sides meet.
- Crimp the edges with a fork, making sure you seal well. Brush the puff pastry with beaten eggs, make a crisscross pattern with a pairing knife on top, and bake!
FAQ
- Do I need to pre-cook the potatoes? It depends. When choosing baking potatoes with a high starch content and slicing them thinly, there is no need to pre-cook them. To ensure soft and tender potatoes, cook the slices in a large pot of boiling water for 3 minutes, drain and transfer to a bowl of ice water to stop the cooking process immediately.
- Do I need to use both onions and leeks? No, you can substitute one for another, using onions only or leeks only if desired.
- Can I use another cheese? Absolutely! The recipe suggests a medium-hard cheese, such as Comte, Gruyère or Emmental. But you could also create a variant of this cheese and potato pie using soft cheese such as a Reblochon, some Brie or Camembert.
- Do I need to use puff pastry? Store-bought puff pastry (or better, homemade puff pastry) works great for this potato pithivier, but you can replace with a traditional pastry crust if desired. If doing so, I recommend using a pie dish for best results.
- Which pie shape is best? Depending on where you live, puff pastry can be a circle, a square or a rectangle. You can use any shape you want, just make sure the proportions dough/filling are aligned.
Make the recipe yours
For a quicker version, you can use the same filling in a single crust pie. Simply roll out a puff pastry or a butter pie crust in a pie dish, add the leek-onion mixture, the sliced potatoes and finish up with the slices of cheese.
You can also create a single serve option by garnishing croissants with this pithivier filling. Amazingly delicious!
Storing and make-ahead instructions
You can prepare this leek and potato pithivier from start to finish (including baking) up to a day or two in advance. The pie will keep well, covered with foil and stored in the refrigerator. Simply warm up the leftovers in a pre-heated oven, tenting with a foil to prevent top from browning.
More cheesy recipes to keep you warm:
- How To Host a Vegetarian Raclette
- Apple and French Onion Grilled Cheese
- Vegetarian Tartiflette
- Sweet Potato Bread Wreath with Baked Camembert
- Baked Brie with Apples, Honey and Nuts
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Leek and Potato Pithivier
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Quiches
- Diet: Vegetarian
Leek and potato pithivier is comfort food at its finest. This potato pie combines layers of sliced potatoes, Comte cheese, and leeks, all tossed in a golden and flaky puff pastry.
Ingredients
- 2 all-butter puff pastry
- 1 lb (450g) floury potatoes, peeled and sliced thinly*
- 4 Tablespoons unsalted butter, divided
- 1 Tablespoon fresh thyme
- 1 small onion, sliced
- 1 small leek, halved and sliced
- ¼ teaspoon ground nutmeg
- Salt and freshly ground pepper
- 5.3 ounces (150g) crème fraîche or sour cream
- 7 ounces (200g) Comte cheese, Gruyère or Emmental, sliced
- 1 egg, beaten
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Melt 2 Tablespoons of butter and combine with sliced potatoes and fresh thyme in a large mixing bowl. Set aside.
- Heat the remaining butter in a large skillet placed over medium-high heat. Add onions, leeks, and cook until soft and tender, about 6-8 minutes, stirring regularly. Add nutmeg, salt, pepper, and stir in the crème fraîche.
- Unroll the first disc of puff pastry onto the parchment paper. Arrange layers of potatoes in the center, making them overlap and leaving a 1-inch (2 cm) border all around. Add the slices of cheese on top and finish with the creamy onion-leek filling.**
- Brush the border with a little bit of water, and cover with the second disc of puff pastry, crimping the sides with a fork. Generously brush the puff pastry with beaten egg all over. Then, using the back of a small knife, make diagonal cuts in the opposite direction to create a diamond pattern. Make a few cuts to allow the steam to escape, or create a little chimney in the center of the potato pie, using parchment paper or foil.
- Bake for about 25 minutes or until golden. Remove from the oven and brush with remaining egg wash. Let cool down for about 10 minutes before slicing.
Notes
* Use a mandolin set to around 3mm if you have one.
** If making it a savory galette des rois, add a fève (a little piece of ceramic) in the center.
Did you make this recipe?
Lastly, if you make this Leek and Potato Pithivier, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
Caz
Definitely need to pre cook the potatoes but it was delicious-I added in sweet corn and served with salad of watermelon, feta and leaves. Hoovered by both my teenage sons as well!