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Leek and Potato Pithivier

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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.
  • Author: Delphine Fortin
  • 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

Scale
  • 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

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Melt 2 Tablespoons of butter and combine with sliced potatoes and fresh thyme in a large mixing bowl. Set aside.
  3. 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.
  4. 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.**
  5. 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. 
  6. 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.

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https://www.delscookingtwist.com/leek-and-potato-pithivier/