Ingredients
Scale
- 2 large Yukon Gold potatoes
- 2 leeks
- 1 onion
- 1 tbsp olive oil
- 1 tbsp butter
- 1/4 tsp white pepper
- A pinch of nutmeg
- 1/3 cup water
- 2 tsp whole-grain Dijon mustard
- 1 tbsp grated Parmesan
- 1 tbsp shredded cheddar
- 1/2 cup shredded Fontina
- 2 pie crusts
- 1 egg yolk
- 1 tsp water
Instructions
- Preheat your oven to 375°F and grease your pie pan.
- Slice potatoes thinly and boil for about 10 minutes until slightly tender; drain.
- In a skillet, heat olive oil and butter over medium heat. Sauté leeks and onion until softened. Add white pepper, nutmeg, and water; let simmer.
- Assemble the pie by layering one crust with half of the potatoes, leek mixture, and cheeses. Repeat with remaining ingredients and cover with the second crust.
- Brush the top with an egg wash and bake for 45-50 minutes until golden brown. Cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 290
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 55mg