Savory Potato Pie

Elevate your dinner table with this utterly comforting Savory Potato Pie, a decadent blend of creamy layers and golden, flaky crust. Thinly sliced russet potatoes are nestled in a rich, velvety sauce made from a blend of whole milk, heavy cream, and melted cheddar cheese, infused with fragrant sautéed onions, garlic, and fresh thyme. Encased in a buttery pre-made pie crust and finished with a glossy egg wash, this hearty pie bakes to perfection with a crispy exterior and bubbling, cheesy interior. Perfect as a cozy main dish or a crowd-pleasing side, this recipe is easy to prepare and offers a stunning presentation for family dinners or holiday gatherings. Pair it with a crisp green salad for a balanced, satisfying meal!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 4 large russet potatoes
• 3 tablespoons unsalted butter
• 1 medium yellow onion
• 2 garlic cloves
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 0.5 cup heavy cream
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon fresh thyme leaves
• 1 cup cheddar cheese
• 2 pre-made pie crust
• 1 egg yolk
• 1 tablespoon water

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Peel the russet potatoes and slice them thinly, about 1/8 inch thickness. Soak the sliced potatoes in a bowl of cold water to prevent browning.

Step 3

In a large skillet over medium heat, melt 2 tablespoons of butter. Add the diced onion and sauté until translucent, about 5 minutes.

Step 4

Add minced garlic to the onions and cook for an additional 1 minute.

Step 5

Sprinkle the flour over the onions and garlic, stirring for about 1 minute to cook off the raw flour taste.

Step 6

Gradually whisk in the milk and heavy cream, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, about 3-4 minutes.

Step 7

Stir in salt, black pepper, and fresh thyme leaves. Remove from heat and fold in the cheddar cheese until melted and smooth.

Step 8

Drain the potatoes and pat them dry with a clean towel.

Step 9

Roll out one pre-made pie crust and line a 9-inch pie dish. Trim any excess overhanging dough.

Step 10

Layer half of the potato slices in the prepared pie crust.

Step 11

Pour half of the creamy sauce over the potatoes, spreading it evenly.

Step 12

Repeat with the remaining potato slices and top with the rest of the sauce.

Step 13

Cover the filling with the second pie crust, sealing and crimping the edges. Cut a few slits in the top crust to allow steam to escape.

Step 14

In a small bowl, beat the egg yolk with 1 tablespoon of water. Brush this egg wash over the pie crust for a golden finish.

Step 15

Bake in the preheated oven for 50-60 minutes until the crust is golden brown and the filling is bubbling.

Step 16

Let the pie cool for at least 15 minutes before slicing and serving to allow the filling to set.

Nutrition Facts

Serving size	(1965.4g)

Amount per serving	% Daily Value*
Calories	2939.7

Total Fat 138.1g	0%
Saturated Fat 74.3g	0%
Polyunsaturated Fat 0.3g
Cholesterol 520.6mg	0%
Sodium 3834.8mg	0%
Total Carbohydrate 346.2g	0%
Dietary Fiber 24.9g	0%
Total Sugars 31.4g
Protein 75.7g	0%

Vitamin D 125.6IU	0%
Calcium 1034.1mg	0%
Iron 17.0mg	0%
Potassium 7701.8mg	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: 42.4%

Protein: 10.3%

Carbs: 47.3%