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Potato-Leek Tourte
Author: Monique Hooker-Cooking with the Seasons
  • large russet potato or 1lb red potatoes
  • 1 partially baked 9” pie shell
  • 3 cups chopped leek, white & light green part only (If there’s not quite enough leek in the box for the recipe, add some chopped collard greens & saute them with the leek.)
  • 1 Tbsp. unsalted butter
  • 1/2 cup cream
  • 2 eggs
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 1/4 tsp. freshly ground nutmeg grated Gruyere, Swiss, or goat cheese (optional)
  1. Preheat oven to 375 degrees.
  2. Gently crush baked potato with a fork into the bottom of the pie shell.
  3. Saute leek in butter until translucent.
  4. Transfer to the pie shell.
  5. Mix together the cream, eggs, salt, pepper, and nutmeg to make a custard.
  6. Pour over the onion and potato, sprinkle cheese on top (if using)
  7. Place in the preheated oven, baking for 45 minutes, or until the tourte is golden brown and the custard set.