Cheesy Leek & Potato Pie

Cheesy Leek & Potato Pie


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Leeks may be hard to dice up, but they are so good. Along with the potatoes, the leeks and cheese go perfectly together. This pie is the perfect dinner for cold wintry nights. It’s a simple but satisfying pie to whip up.

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Time needed

15 min preparation + 40 min cooking

Serving Size / Yield

2 servings


  • 1 (9-in.) refrigerated pie crust
  • 1 large leek, thinly sliced
  • 1 C. russet potato, diced
  • 3 eggs
  • 1 C. milk
  • ⅓ C. gruyere cheese, grated
  • 2 Tbs. Parmesan, grated
  • 1 Tbs. Dijon mustard
  • 1 Tbs. olive oil
  • Salt and pepper to taste

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Preheat the oven to 350 degrees. Bake the pie crust in a prepared baking dish for 15 minutes until golden brown. In a large skillet, saute the leeks and potatoes for 10 minutes. Place the leek mixture into the pie shell. Combine the eggs, milk, Dijon, salt and pepper. Pour this over the leek mixture. Top the dish with the cheeses and bake on 375 degrees for 40 minutes.

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