It’s the first Wednesday of February and I’m taking a quick break from the #FreshTastyValentines event to celebrate “American Pies” with the #FoodieExtravaganza crew. My blogging friend Wendy over at A Day in the Life on the Farm is hosting today.
I’m not going to lie, I didn’t even look at what an “American” pie would be. All that comes to mind is apple, or maybe cherry. Pies aren’t my favorite dessert. I have an issue with warm fruit. My number one pie is Key Lime – cool and tart! Instead, I decided to go the savory route today and make a side dish that could work nicely with a brunch spread.
Yet another confession: I wasn’t happy with the photography. I struggle immensely with photographing cheese. AND the recipe actually called for gruyere, not cheddar. I accidentally deleted gruyere from my grocery list (it was part of this shopping fiasco) so I had to use what I had – cheddar. Which worked quite well, (Hey, cheddar is more American so maybe my dish does qualify after all!) but provided that yellow/orange tint. I was going to “give up” and try a different pie. But that was an even bigger fail! The only pie dish I have wasn’t large enough for the recipe I was making and everything had to be tossed into a dutch oven instead – delicious, but not pretty, and definitely not a pie. (Because it was a huge hit with Firecracker and myself, I will be trying it again with either a new pie dish or simply halving the recipe so it fits, so stay tuned for that one!)
So here I am sharing a fantastic recipe with mediocre pictures.
Cheddar Leek Potato Pie
- 1 sheet frozen puff pastry, thawed
- 1 tsp butter
- 1 bunch leeks, thinly sliced
- 1 large Russet potato, thinly sliced (I used a mandoline)
- 1 egg
- 3/4 C half-and-half
- 1 tsp thyme
- 1 tsp garlic powder
- 1 tsp pepper
- 1/2 tsp salt
- 1 C shredded cheddar cheese
- Preheat oven to 350 degrees F. Line a pie dish with the thawed puff pastry. Trim and patch as needed to fit.
- Melt butter in a skillet over medium-high heat. Saute the leeks until cooked.
- In a small bowl whisk together the egg and half-and-half.
- In another small bowl whisk together the thyme, garlic powder, pepper, and salt.
- Evenly layer 1/3 of the sliced potatoes in the pie crust, top with 1/3 of the leeks, 1/3 of the spice blend, and 1/3 of the cheese. Repeat. For the final layer: place potatoes, leeks, and spices, pour the half-and-half over top of the pie, and top with remaining cheese.
- Bake 60-70 minutes, or until golden, bubbly, and a knife can cut smoothly through the potatoes.
*This recipe is adapted from Karen at http://www.karenskitchenstories.com/2015/03/potato-leek-pie.html*
Be sure to check out these other pies:
BLT Pie by Georgina of G’Gina’s Flavors Palatte
Cheeseburger Pie by Kathleen at Fearlessly Creative Mammas
Grapefruit Pie by Rebekah at Making Miracles
Ham and Broccoli Quiche by Wendy at A Day in the Life on the Farm
Homegrown Blackberry Pie by Carlee of Cooking with Carlee
No Bake Peanut Butter Pie by Lauren of From Gate to Plate
Peaches and Cream Pie by Elaine at Cookin and Craftin
Penne Pie by Terri at Our Good Life
Red Velvet Pudding Pie by Teri of The Freshman Cook
Tar Heel Pie by Tara of Tara’s Multicultural Table
The Impossible Coconut Pie by Stacy of Food Lust People Love
Walnut Crumble-Topped Apple Tart by Caroline at Caroline’s Cooking
22 thoughts on “#FoodieExtravaganza: American Pie”
Don’t you just hate it when you can’t get a picture you like of something that is delicious?! I actually really like your photo and it makes me want to have a slice. I don’t cook with leeks nearly enough and I really need to do more with them!
Aw, thanks! I like leeks, but don’t use them too often.
I think your photo is just fine…It makes me want a taste of this delicious looking pie!!
Thanks Wendy. And thanks for hosting!
Try, try again! 🙂 I love the end result you came up with! What a fun twist and fun way to serve potatoes!
You can’t go wrong with potatoes but it is nice to change them up every now and then.
Nothing wrong with that photo at all, Lauren. It’s job is to make me want a slice and it has done that! I knew I was going to like your pie, just from the title. Love the potato and leek combo!
Thanks, Stacy! Potatoes and leeks are a match made in culinary heaven.
I love the potato, leek and cheese combination! I also love that you used puff pastry! I always forget about using it. Great pie recipe!
It is tasty!
Great pie creation Lauren! Love that awesome crust on top. Looks awesome ❤
I’m loving it!! Savory was a great way to go…it looks delicious!!
I love taking the savory route in these kinds of things. 🙂
Your photo still looks good to me and between that and the recipe, I’d definitely take a slice of this!
Sorry about all your pie troubles! This pie still sounds amazing! I will definitely be adding it to my list.
Thanks, I hope you like it.
This sounds so great Lauren and I really can’t wait to try it. I am putting leeks, puffed pastry and half and half on my list. So excited!