Leek and potato pie

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In this recipe, leeks turn something as simple as hash brown potatoes into a fancy dish that is always a crowd pleaser. You can add cheese or bacon for a change, but this recipe as-is will delight your taste buds and make friends and family think you're a gourmet chef. Simple, but incredibly delicious. Fresh frozen potatoes can be substituted for fresh potatoes, but if you are using them frozen, wipe away the potatoes before cooking with a kitchen towel or paper towels —Karen Burkett

  • 1/2 cup

    Divided into margarine

  • 1 pound

    Julienne and clean leeks

  • 1/2 cup

    Thick cream

  • 2 pounds

    potatoes peeled and finely julienned or grated

  • one

    Salt and pepper to taste

  1. In a medium saucepan, melt 2 tablespoons of margarine.

  2. Add the leeks and cook 2 minutes, stirring.

  3. Add 2 more tablespoons of margarine, cover and cook without browning over medium heat.

  4. Add cream and boil to thicken.

  5. Add cream and boil to thicken.

  6. Heat the remaining margarine in a nonstick skillet.

  7. Spread half of the potatoes to cover the bottom.

  8. Top with braised leeks, leaving a 1-inch border of potatoes.

  9. Cover with remaining potatoes and pat to form a cake.

  10. Cover and cook 5 minutes over medium heat, lift the lid to let off steam, and dry the inside of the lid.

  11. Cook 5 minutes more and shake the pan to prevent sticking.

  12. Tilt skillet and scoop excess margarine, reserving

  13. Cover the pan with the dry lid again and invert so that the potatoes rest on the lid.

  14. Return the reserved margarine to the pan.

  15. Slide the potato cake back into the pan, gold side up.

  16. Cook over medium-low heat for 10-12 minutes until the potatoes are golden brown.

  17. Slide on a serving platter, and salt and pepper to taste

potato cake leek

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