Potato Leek Pot Pies with Gruyere
Posted on January 20, 2015
I am loving these Potato Leek Pot Pies with Gruyere. It’s a creamy dreamy hot mess that you don’t want to miss.
Leeks are related to both the onion and garlic family. They have a lighter onion flavor that adds a delicate touch to soups, stews and pasta dishes.
You can create any sort of decoration with the strips of croissant dough. I twisted mine and then arranged them in a circle on top of the Potato and Leek Filling.
Cleaning Leeks: Cut off the top green part and the bottom. Slice the white parts into rings.
Fill a bowl with cold water, add the sliced leeks, and swish them around a few times. Next, lift the leeks out of the bowl and place them on napkin or kitchen towel. You will see grit settle at the bottom of the the bowl. Pour out the gritty water. Fill the bowl again with fresh water and repeat until the water is grit free.
Crème fraîche is a french sour cream that is less sour then the U.S. style of sour cream. Look for it by the cheese in the deli or possibly by the eggs.
Gruyère Cheese is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty style cheese when young. You can find it in the cheese section by the deli at the grocery store.
This is how the mixture looks once you have it all together.
- 5 Medium Yellow Potatoes skinned and diced
- 2 Large Leeks sliced and washed
- About 1 Tablespoon of Butter
- 1 cup of Frozen peas
- 1 cup of Crème fraîche
- 1 cup of Gruyere cheese diced into small cubes
- 1 can of Croissant dough
- Heat the oven to 375 degrees.
- Boil the potatoes until just tender and drain,
- Sauté the leeks in butter until soft.
- Season the mixture with your desired amount of salt,
- Next add the frozen peas, crème fraîche, and gruyere cheese.
- Continue to cook until you have a nice saucy consistency.
- Stir in the potatoes and coat them evenly.
- Divide between 4 small pie dishes or you can put in a casserole dish.
- Cut the croissant dough into designs or strips like I did and lay on top of the pies.
- Bake for 15 to 20 minutes or until the croissant is puffed and golden.