Smokey Garlic Potato Gratin Pie
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Smokey Garlic Potato Gratin Pie – The Ultimate Comfort Food
Smokey Garlic Potato Gratin Pie
A comforting pie that’s perfect for any occasion! Layers of thinly sliced potatoes, leek, and a creamy filling are infused with the rich flavors of Smokey Garlic Salt and topped with a golden puff pastry crust. It’s the ultimate crowd-pleaser!
Servings: 4
Keywords: Potato, Pie, Comfort Food
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
Ingredients
- 3 sheets frozen puff pastry (or 500g block of puff pastry)
- 500 g potatoes, peeled and thinly sliced
- 1 small leek, sliced (leaves and ends trimmed)
- 250 g crème fraîche
- 2 teaspoons Smokey Garlic Salt
- 1 teaspoon minced garlic
- 1 sprinkle of Pimped Pepper
Instructions
- Preheat oven to 180°C. Thinly slice the potatoes with a mandoline or sharp knife. The thinner, the better. Place into a large bowl or colander and rinse well with plenty of cold water. Drain and place on clean tea towels to dry.
- Line a tart tin or springform pan with baking paper. Cut one of the pastry sheets in half. Take one half and press into the edges of a second sheet to make a rectangle. Place this in the bottom of the pan and up two of the sides. Use the remaining pastry to press into the other sides, completely lining the tin with pastry. Make sure all the joins are pressed together super well—use a finger dipped in water to help if needed.
- In a large bowl, add the crème fraîche, garlic, Smokey Garlic Salt, leek, and potatoes. Mix until everything is well coated.
- Pour the filling into the tin and spread it out.
- Take the remaining sheet of pastry and press it over the top of the pie. Use your fingers or a fork to press all the edges together well, making sure to crimp it together so the filling does not burst out too much.
- Use a sharp knife to cut slits in the pastry. Using a pastry brush, brush the surface with milk.
- Bake for 40 minutes until crisp and golden. A knife should go easily through the potatoes when inserted. If they aren’t cooked properly yet, return to the oven for a further 10-15 minutes. If the pastry on top is browning too quickly, cover with foil for the remaining bake time.
- Cool for half an hour before serving warm or cold.
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