Go Back

Rustic Root Veggie Pie

Cuisine: French
Author: Eva Marie
Print Recipe

Ingredients

  • 1 batch pastry dough see recipe below
  • 2 1/4 pounds Yukon gold potatoes
  • 2 carrot sliced into rounds
  • 1 leek white part washed and sliced thin
  • 1/1/2 cups Gruyere cheese grated
  • 1 1/2 cups Jarlsberg cheese
  • 1 1/2 cups half and half
  • 1/2 cup white wine
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon fresh herbs rosemary, sage, thyme, parsley are all great
  • 1/8 tsp nutmeg

Instructions

  • Preheat oven to 375 degrees fahrenheit.
  • Slice the potatoes with a sharp knife or mandolin into very thin rounds.
  • In a large saucepan over medium heat, add the olive oil and leeks.
  • Sauté for a couple of minutes until they are soft but not browned.
  • Place the cream, white wine, sliced potatoes, carrots, garlic, salt, pepper and nutmeg into the pan with the leeks.
  • Simmer the ingredients, stirring occasionaly, for 15-20 minutes.
  • Remove from heat. The cream should be fairly thick at this point.
  • Set aside and allow to cool a bit while you roll out the pastry dough.
  • Roll out the dough into a 13 x 13 inch square.
  • Place the dough in a round 9 inch casserole or pie pan.
  • Place half of the potato and cream mixture into the pie pan.
  • Scatter half of the cheese over the potatoes and then add the rest of the potato mixture.
  • Sprinkle the remaining cheese on top and fold the dough over towards the center of the dish.
  • Brush the dough with an egg wash made of 1 egg and 1 tablespoon of water.
  • Place in the center of oven and bake for 1 1/4 hour (cover the dish with a foil tent if the crust begins to brown too much).

Notes

You'll notice in my photos I have chunky diced potatoes on the top of my pie, this is another option. I sliced all of the potatoes, setting 2 aside. Just before putting the pie in the oven, I peeled and diced the remaining potatoes and scattered them on the top of the pie.
It gives the pie a great look but just be sure you cook the pie fully so the potatoes are cooked all the way through.