Savory Potato Pie
A comforting potato pie with a flaky crust and creamy filling, perfect for family dinners.
Ingredients
For the filling
- 4 cups potatoes, peeled and diced Use Yukon Gold or Russet for best results.
- 1 medium onion, finely chopped Sauté for optimal flavor.
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup heavy cream Can substitute with half-and-half.
- 1 cup shredded cheese Your choice of cheese.
- 2 tablespoons olive oil For sautéing.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped For garnish and flavor.
- 1 pre-made pie crust pie crust Store-bought or homemade.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large pot, boil the diced potatoes in salted water until fork-tender, about 15 minutes. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the vegetable broth and bring it to a gentle simmer. Add the cooked potatoes, heavy cream, and shredded cheese. Season with salt, pepper, thyme, and parsley. Stir until well combined and heated through.
- Transfer the potato mixture into the pre-made pie crust, spreading it evenly.
Baking
- Bake in the preheated oven for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly.
- Remove from the oven and let it cool slightly before slicing and serving.
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Notes
Consider pairing the pie with a light salad or steamed vegetables. Serve warm and garnish with fresh parsley.