So simple, so easy, and yet so sophisticated. This dish reminds me of something you would be served in France, at the home of a very good cook. The leeks take on the rich flavor of mustard and cream as they bake.
- Yield: 8 Servings
- 8 leeks
- 1 cup heavy whipping cream
- 2 tablespoons Dijon mustard
- Salt and freshly ground black pepper
- Surefire Cream Cheese Crust
How to Make It
- Position a rack in the middle of the oven. Preheat the oven to 375°F. Have ready a 9-by-2-inch round or oval baking dish or glass pie dish.
- Cut off the green part of the leeks and discard or use for soup. Cut the white part in half lengthwise. Rinse thoroughly to wash away any sand between the layers and cut the leeks into 1-inch pieces. You will have about 4 cups. In a medium bowl, stir the cream and mustard together. Add the leek pieces, and season with salt and pepper. Use a rubber spatula to stir the mixture together and coat the leeks with liquid. Use the spatula to scrape all of the leek filling into the baking dish. Set aside.
- Lightly flour the rolling surface and rolling pin. Roll the crust dough to a shape that is 1 inch larger than the top of the baking dish. Roll the dough around the rolling pin and unroll it over the leek filling. Fold 1/2 inch of the edge of the dough under to form a smooth edge. Use a fork to press the dough firmly onto the rim of the baking dish. Cut four 2-inch-long slits in the top of the crust to release steam while the potpie bakes.
- Bake for about 40 minutes, or until the crust is lightly browned and the filling is bubbling gently. Use a large spoon to cut down through the crust and scoop out servings of crust and filling.