All the goodness in this pie. Mmmm! Not what you’d expect, either. It’s an entire meal enveloped in a double crust of buttery goodness. Layers and layers of potatoes and leeks. Applewood smoked bacon lends a savory aside to the combination of gruyere and swiss. The velouté sauce adds the perfect touch of richness to round out the rustic. It all works so well together. Plus, it’s pretty dang beautiful to look at.
First, I bake the bacon in a 350 degree F. oven on a rack for 15–20 minutes and then cool and cut it into 1/2 inch pieces.
Set aside until all your other components are finished.
Make the crust and let it chill while you get the veloute sauce going. Here is the finished sauce reduced down, with cream added.
While the sauce is reducing down, simmer the potatoes just until al dente, about 10 minutes.
Sweat the leeks to soften them up. Saute them in a tablespoon of butter on medium-low heat in a sauté pan until they begin to soften, but before they begin to brown and caramelize.
When all your componants are completed, assemble your pie.
In a small, heave pan, heat the butter until it starts to bubble. Add the flour and whisk together well, stirring until ready for liquid. You want to let it cook a minute or two to let the flour taste cook out, but don’t let it get too brown.
Add the chicken stock/broth to the roux and whisk well until all ingredients are incorporated. Turn the heat down and let the sauce simmer until it has reduced to about 3/4 cup total. This will take about 8–10 minutes. Remove from the heat and whisk in the heavy cream and set aside.