Combine potatoes and puff pastry & get this flavorful meal

Audrey Michels

Contributing Writer

Not all pot pies need to have chicken inside. Case in point: this potato pot pie, which really celebrates the starches in our lives with plenty of that creamy filling we know and love but none of the pesky protein. In all seriousness, this pie fits the bill if you don’t eat meat but still want a pot pie or if you’re looking for a more impressive way of serving potatoes at your next party. It’s indulgent to the max, and vegetarian (though not vegan) friendly!

If you’re looking to make this even more decadent, substitute the half and half for just cream or add more cheese to the mix (something like a mild goat cheese would thicken and add more flavor). Just be careful not to over-salt the mixture before baking.

Cooktop Cove

Potato pot pie

30 minutes

45 to 50 minutes

1 hour and 15 minutes to 1 hour and 20 minutes

2 Tablespoons olive oil

1 sweet onion, chopped

3 cloves garlic, minced

5 medium potatoes, peeled and diced

Salt and pepper

2 tablespoons flour

1/2 cup half and half

1/4 cup Parmesan cheese, grated

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 cup fresh parsley, chopped

Nonstick cooking spray

2 sheets puff pastry

1 egg, beaten

Heat the oven to 375 F.

In a large skillet, pour in the olive oil and quickly combine the onion, garlic, potatoes, salt and pepper.

Mix well and cover for 3 minutes.

Once the onion is translucent, add the flour and mix well to cook the flour.

Whisk in the half and half, little by little, before adding the Parmesan cheese, thyme and rosemary until it reaches the thickness desired.

Add the parsley and mix well.

Spray a 10-inch pie tin with nonstick spray.

Line the pie tin with one of the pastry sheets, pressing it down into all the sides of the tin.

Add the filling inside the pie tin, and top with an additional sheet of puff pastry. Crimp together the edges, cutting away any excess.

Brush the top with the egg wash, and cut six or eight slits into the center of the top to allow steam to escape.

Bake for 40 to 45 minutes, or until golden brown and bubbling.

Allow to cool at least 5 minutes before slicing and serving.

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