The échalotes and leeks are sautéed on low heat for a good eight minutes and then caramelized in balsamic vinegar. The potato mixture is placed on the bottom of the pan and the puff pastry is arranged on top with the edges tucked into the sides of the pan. The result is a savory, caramelized and tender-sweet potato pie with a golden crust.
Irish Potato Pie [Vegan]
- 3 tablespoons olive oil
- 10.6-ounces (200 grams) small-size potatoes with peels, rinsed and scrubbed
- 1 garlic bud, quartered
- 2 leeks (white and green parts)
- 12-14 whole échalotes, peeled
- 2 tablespoons balsamic vinegar
- 1/2 to 1 teaspoon thyme
- 1 teaspoon fresh dill weed
- Sea salt and ground pepper, to taste
- 1/2 cup vegan cheese, grated
- 3 tablespoons oat cream
- 1 puff pastry pie dough sheet (store-bought or homemade)
- Set the oven to 350°F.
- Prepare a non-stick 9-inch pie pan or a ceramic Tatin pan with a little olive oil. Set aside.
- Slice potatoes into thin rounds, about 1/4- inch thick.
- Chop leeks into 1/2 to 3/4 inch slices and rinse them under running water in a sieve.
- Put a small amount of salted water in a big pot and bring to the boil. Place potato slices with garlic in a vegetable steamer. Cover and steam potatoes above water level for ten minutes, not more. Remove and arrange them on a paper towel to dry (discard the garlic). Set aside.
- Heat up the oil in a large skillet, lower the heat and sauté the leeks and échalotes for 8 minutes until soft. Then, add the balsamic vinegar, thyme, dill weed, salt and pepper and sauté for another 2 minutes to caramelize the échalotes and leeks.
- Remove skillet from heat and with a spatula add the potatoes a few at a time and gently turn them in the caramelized leeks and échalotes until coated and mixed.
- With a spatula, place the potato, leek and échalote mixture in the bottom of the pie pan and gently level out and pat the ingredients so that they are firmly arranged.
- In a small bowl, combine the grated cheese with the 3 tablespoons oat cream and gently mix with a fork. Spread this on top of the potato mixture and allow to seep through. Don’t put too much cheese or cream as you don’t want to end up with a pie that is too wet.
- Place the pastry shell on top and tuck the edges into the sides of the pan.
- Bake on middle rack for 25-30 minutes or until pastry is golden.
- Take out of the oven and let the pie cool for 10-15 minutes. Loosen sides with a spatula or a dull flat knife. Invert the pie on a plate.