Potato Leek Pie with Gruyere and Bacon


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.


Potato Leek Pie with Gruyere and Bacon


  • 1 recipe Easy All But­ter Dou­ble Crust
  • 2.5 pounds red potatoes–washed and sliced into 1/8th inch slices–cook until al dente, drain, and set aside
  • 6 oz. thick cut apple­wood smoked bacon–cooked and chopped up into a 1/2 inch dice
  • 1 1/2 cups leeks–sliced into 1/4 inch slices–rinsed well
  • 2 oz. swiss cheese–grated or julienned
  • 3 oz. gruyere cheese–grated
  • 3/4 cup veloute sauce (recipe below)
  • 1/2 tea­spoon kosher salt (halve if using table salt)
  • 1/4 tea­spoon black pepper
  • 1/8 tea­spoon dried thyme
  • 1/8 tea­spoon dried, crushed rosemary


  1. Pre­heat oven to 400 degrees F.
  3. Line your pie pan with the bot­tom crust from the Easy All But­ter Dou­ble Crust
  4. Layer 1/3 of the par-cooked pota­toes into the bot­tom of the pie pan.
  5. Layer 1/2 of the sweated leeks over the potatoes.
  6. Layer 1/2 of the bacon over the leeks.
  7. Layer 1/2 of the cheeses over the bacon.
  8. Layer 1/2 of the veloute sauce over the cheeses.
  9. Repeat with another 1/3 of the pota­toes, then remain­ing leeks, bacon, cheeses and sauce.
  10. Top with the remain­ing 1/3 of the potatoes.
  11. Roll out the top crust and vent with desired design.
  12. Top with rolled out top pie crust.
  13. Trim edges about 1 inch from edges of pie pan.
  14. Fold top edge under the lip of the bot­tom crust to seal and crimp edge as desired.
  15. Bake in pre-heated 400 degree F. oven for 40 minutes.
  16. Cover edge of pie with pie shield to keep from over browning.
  17. Bake 10 more minutes.
  18. Let sit 10 min­utes before serving.





Velouté Sauce

1 Table­spoon unsalted butter

1 Table­spoon all pur­pose flour

1 3/4 cups chicken broth/stock

1 Table­spoon heavy cream

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.




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  1. Yum, your pie sounds delicious!

  2. Wow, that is one gor­geous (and I mean GORGEOUS) savory pie. Truly extra­or­di­nary. I am sav­ing this recipe, absolutely. Lovely pho­tos, too!

  3. Wow! I could watch the ani­ma­tion pie expla­na­tion over and over. Oh, wait. I just did. Every think of doing clay fig­ure animation?

    LOVE the look of this pie! Me’s got to try some! I’ve always loved pota­toes with cheese … this is just bet­ter than any­thing else I’ve seen.

    • Agreed! The ani­ma­tion is sim­ply mes­mer­iz­ing! This looks soo deli­cious; it’s been pinned and placed on my ‘must try’ list.

  4. Thanks for the lovely com­ments ya’ll! I keep vis­it­ing this post just to watch it. Fun stuff!

  5. I made this pie today and it was just spec­tac­u­lar! It was super easy to make (albeit there are lots of com­po­nents!) and it was so beau­ti­fully rich and flavourful.

    This is cer­tainly a new favourite in my home and I’ll be shar­ing the recipe with every­body who will listen.

    I’ll stay very closely tuned to your web­site from now on :-)