Cheesy Leek & Potato Pie Recipe


For the filling:

  • 2 tbsp olive oil
  • 1 tbsp butter
  • 3 medium leeks, thinly sliced (white and light green parts)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp all-purpose flour
  • 1 1/2 cups milk (whole milk is best for richness)
  • 1/2 cup vegetable broth
  • 1 tsp Dijon mustard
  • 1 cup grated cheddar cheese
  • 1/2 cup grated Gruyère cheese (or another melty cheese)
  • 6 medium potatoes, peeled and thinly sliced

For the pastry:

  • 1 (14 ounce) package ready-made puff pastry, thawed
  • 1 large egg, beaten


Make the filling:

  • Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Add the leeks, onion, garlic, thyme, salt, and pepper. Cook, stirring occasionally, for 10-12 minutes, until the vegetables are softened.
  • Sprinkle the flour over the vegetables and cook for 1 minute more, stirring constantly.
  • Gradually whisk in the milk and vegetable broth. Bring to a simmer, then reduce heat to low and cook for 5 minutes, stirring occasionally, until the sauce has thickened.
  • Remove from heat and stir in the Dijon mustard, cheddar cheese, and Gruyère cheese until melted and smooth.
  • Gently fold in the sliced potatoes.

Preheat oven:

  • Preheat your oven to 400°F (200°C).

Prepare the pastry:

  • Lightly flour a work surface. Roll out one sheet of the puff pastry to fit the bottom and slightly up the sides of a 9-inch pie dish.
  • Trim any excess pastry and place the pastry into the dish.

Assemble the pie:

  • Pour the cheesy leek and potato filling into the pastry-lined pie dish.
  • Top with the second sheet of rolled-out puff pastry, trimming any excess. Crimp the edges to seal.
  • Cut a few slits in the top pastry to allow steam to escape.
  • Brush the top of the pie with the beaten egg.


  • Bake the pie for 35-45 minutes, or until the pastry is golden brown and the filling is bubbling. If the crust is browning too quickly, cover it loosely with foil.

Rest and serve:

  • Let the pie rest for 10-15 minutes before slicing and serving. Enjoy!


  • For extra richness, substitute some of the milk with heavy cream.
  • Feel free to experiment with different types of cheese. Parmesan, Fontina, or smoked Gouda would be delicious additions.
  • If you don’t have puff pastry, you can use shortcrust pastry or even top the pie with mashed potatoes.
  • Add a handful of fresh chopped herbs for a flavor boost.


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *