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 cheese
- 1 tbsp shredded cheddar cheese
- 1/2 cup shredded Fontina cheese
- 2 pie crusts
Instructions
- Preheat oven to 375°F (190°C) and lightly grease your pie pan.
- Slice the Yukon Gold potatoes and boil in salted water for about 10 minutes until slightly tender. Drain well.
- In a skillet over medium heat, combine olive oil and butter. Sauté chopped leeks and onion until soft, then add white pepper, nutmeg, and water; reduce slightly. Stir in Dijon mustard and Parmesan cheese.
- Layer one pie crust in the greased pan, followed by half the boiled potatoes, half the leek mixture, and some shredded cheese. Repeat layering with remaining ingredients and cover with the second crust.
- Brush the top crust with an egg wash (egg yolk mixed with water) and sprinkle with salt before baking for about 45-50 minutes until golden brown.
- Allow to cool for about 10 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 2g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 40mg