Leek and Potato Pie
Ingredients
Units
- 3 yellow potatoes, peeled and cubed
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 2 leeks, trimmed and sliced into 1/2” rounds
- 1 onion, halved and sliced
- 2 tablespoons flour
- 2 1/2 cups milk
- 1 cup grated old white cheddar cheese
- 1/4 teaspoon nutmeg
- Salt and Pepper
- 1 package of biscuits
- 2 tablespoon melted butter
- 1/4 teaspoon garlic powder
- 1 tablespoon minced fresh parsley
- 1 container biscuits
Instructions
Preheat the oven to 375°F
- Place a pot of salted water on the stove to boil. Add the potatoes and cook until just tender, drain and set aside.
- In the meantime, place an oven safe skillet over medium heat. Add the butter and vegetable oil. Once the butter is melted add the leeks and onions and cook for about 10 minutes, stirring occasionally, until the leeks and onions are soft.
- Add the flour and stir to coat all the vegetables. Cook for another minute.
- Slowly stir in the milk and bring to a simmer. Cook for 4-5 minutes or until the sauce has thickened. Stir in the cheddar cheese and mix until it is melted through.
- Add the potatoes and stir to mix in. Season with salt and pepper.
- Open the package of store bought biscuits. Place the biscuits evenly over the top of the leek and potato filling. Don’t place the biscuits right beside each other or they won’t cook properly.
- Mix together the butter, garlic powder and parsley. Brush each biscuit with some of the butter mixture.
- Bake in the oven for 25-30 minutes until the biscuits are golden brown and cooked through and the mixture is bubbling around the edges.
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