Ingredients:

Filling:
3 large potatoes, peeled
6 strips bacon
3 leeks
1 cup cheddar cheese, grated
½ cup heavy cream
salt & pepper to taste

Crust:
1 cup flour
8 oz butter
3 eggs
1 tsp white vinegar
pinch salt

Directions:

1) Mix all ingredients for ‘crust’ together in a food processor until it forms a ball, add more eggs if needed. Then allow dough to rest at least 2 hours in refrigerator before using.

2) Preheat oven to 350F

3) Cook potatoes in salted boiling water until tender, drain and let cool.

4) Trim leeks so that you have the white part and a small amount of the green. Wash well and slice thinly.

5) Cut bacon crosswise into smaller strips.

6) Add leeks and bacon to skillet and sauté over medium heat until soft. Then add the cream, and season with salt and pepper. Simmer for a few minutes (3 to 4).

7) Line a pie plate with the crust (just as you would do with any other pie) and blind bake white.

8) Slice the boiled potatoes and arrange in the bottom of the pie. Add one layer with half the leeks and one half with the cheese. Cover with remaining potatoes. Then add the rest of the leeks and sprinkle with the remaining cheese.

9) Bake for 30 minutes, or until the top is browned and the cheese is melted.

Notes:

It's quite successful using a ready-made pie crust, too.

I had to look up "blind bake white"
Blind Bake
To bake a pastry case without a filling.
The "white" I assume means, not brown. *grin*

Indulge in some warm, cheesy comfort food.

Serve with salsa, if you like, and a green salad.

print recipe