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
Instructions
- Preheat your oven to 375°F and grease your pie pan.
- Boil sliced Yukon Gold potatoes in salted water for about 10 minutes until tender, then drain.
- In a skillet over medium heat, melt olive oil and butter. Sauté chopped leeks and diced onion until softened, seasoning with white pepper and nutmeg.
- Add water to the skillet and let it reduce slightly. Stir in Dijon mustard and grated Parmesan until well combined.
- In your greased pie pan, layer one pie crust at the bottom, followed by half of the boiled potatoes, half of the leek mixture, and half of the shredded cheeses. Repeat these layers with the remaining ingredients.
- Cover with the second pie crust, sealing edges well. Brush with an egg wash made from egg yolk mixed with water.
- Bake for 45-50 minutes or until golden brown. Allow cooling for about 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 100mg