Low Sodium Savory Potato Pie

Indulge in the comforting flavors of this Low Sodium Savory Potato Pie, a healthier twist on the classic dish that doesn't skimp on taste. Featuring a flaky homemade crust and layers of tender Russet potatoes, this pie is elevated with a creamy, herb-infused sauce made from leeks, garlic, fresh thyme, rosemary, and a touch of unsalted Parmesan cheese. Perfect for those watching their sodium intake, the recipe uses low sodium vegetable broth and skips salted ingredients, ensuring a balanced yet rich flavor. With just the right hint of black pepper and a golden, buttery crust, this dish makes a heartwarming addition to any meal. Serve it as a crowd-pleasing side or a satisfying vegetarian main—either way, it's sure to impress!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 200 grams All-purpose flour
• 100 grams Cold unsalted butter
• 60 milliliters Ice water
• 1 large Egg
• 500 grams Russet potatoes
• 2 tablespoons Olive oil
• 1 large Leek
• 2 cloves Garlic
• 1 tablespoon Fresh thyme
• 1 teaspoon Fresh rosemary
• 0.5 teaspoon Black pepper
• 240 milliliters Low sodium vegetable broth
• 120 milliliters Whole milk
• 2 tablespoons Cornstarch
• 30 grams Parmesan cheese (unsalted)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

For the crust, mix the flour with diced cold butter using a pastry cutter or your fingertips until it resembles coarse sand.

Step 3

Add ice water gradually, a tablespoon at a time, mixing until the dough comes together without being too sticky.

Step 4

Wrap the dough in plastic wrap and refrigerate for at least 20 minutes.

Step 5

Peel and slice the potatoes into thin rounds, about 1/8 inch thick. Boil them in water until fork-tender, about 10 minutes. Drain and set aside.

Step 6

Slice the leek into thin rings and mince the garlic. Sauté both in olive oil over medium heat until tender, about 5-7 minutes.

Step 7

Add thyme, rosemary, and black pepper to the leek and garlic, stirring well.

Step 8

Dissolve cornstarch in cold milk and stir it into the vegetable broth. Pour this mixture into the leek and garlic, cooking until it thickens into a sauce, about 5 minutes.

Step 9

Remove the sauce from heat and stir in the grated Parmesan cheese.

Step 10

Roll out the chilled pie dough on a floured surface to about 1/8 inch thickness and place it into a 9-inch pie pan. Trim and crimp the edges.

Step 11

Layer the cooked potato slices in the pie crust, pouring a portion of the sauce evenly between layers until all ingredients are used.

Step 12

Beat the egg and brush it over the exposed edges of the pie crust for a golden finish.

Step 13

Bake in the preheated oven for 35 minutes, or until the crust is golden brown and the filling is bubbling.

Step 14

Let cool for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(1487.2g)

Amount per serving	% Daily Value*
Calories	2671.0

Total Fat 134.1g	0%
Saturated Fat 66.1g	0%
Polyunsaturated Fat 5.9g
Cholesterol 476.5mg	0%
Sodium 591.9mg	0%
Total Carbohydrate 308.0g	0%
Dietary Fiber 17.2g	0%
Total Sugars 18.3g
Protein 60.8g	0%

Vitamin D 163.9IU	0%
Calcium 769.4mg	0%
Iron 20.0mg	0%
Potassium 3794.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.0%

Protein: 9.1%

Carbs: 45.9%