Cheese Onion Leek and Potato Pie
A decadent scalloped potato pie. Buttery and flakey puff pastry, cheesy, juicy and tender potatoes. You just can't have enough of it.
or more as needed
or sour cream
medium-size, peeled and very finely sliced, place in water until you are ready to add them in the layers in the pie
to taste, to be added between layers of the pie
fresh and ground, to be added between layers of the pie
Preheat the oven to 180°C fan forced (200°C normal)/350°-375°F/4-5 gas mark.
Heat a little oil in a heavy-based - preferably non-stick - pan and gently sauté the onions and leek until caramelized, stirring now and again, about half an hour; remove the pan from the heat; add the minced garlic and thyme to the pan and mix to combine the ingredients.
Combine all the cheeses with the crème fraiche or sour cream.
Place several layers of potato in the base of a well-greased round oven dish and season well with sea salt and freshly ground black pepper; top with half of the caramelized onions; add several dollops of the cheese mixture (there is no need to spread this out as the cheeses will spread out as the pie starts to cook and the cheeses melt); repeat these steps, ending with the cheese layer.
Cut a round of pastry to cover and slightly overlap the dish in which the pie is to be cooked.
Beat together the egg and milk, and brush the egg-wash all over the pastry.
Cook the pie in the lower part of the oven for about 30 minutes or until the pastry is golden brown.
Serve the pie with a salad greens.