Gluten-Free Savory Potato Pie

Experience comfort food with a twist in this Gluten-Free Savory Potato Pie—a rich and hearty dish perfect for family dinners or special gatherings. This recipe features a buttery, flaky gluten-free crust, layered with tender Yukon Gold potatoes, sautéed onions, garlic, and fresh thyme for a medley of earthy, aromatic flavors. A luscious custard of heavy cream, egg, and a hint of nutmeg ties everything together, while grated Parmesan adds a savory finish. The pie bakes to golden, bubbly perfection and is garnished with fresh parsley for a pop of color. With straightforward preparation and a stunningly delicious result, this gluten-free potato pie is sure to become a favorite among those craving a wholesome, savory bake.

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 200 grams Gluten-free all-purpose flour
• 100 grams Unsalted butter
• 1 teaspoon Salt
• 4 tablespoons Ice-cold water
• 500 grams Yukon Gold potatoes
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 1 teaspoon Fresh thyme leaves
• 120 milliliters Heavy cream
• 1 large Egg
• 50 grams Parmesan cheese, grated
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Nutmeg
• 1 tablespoon Fresh parsley, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a mixing bowl, combine the gluten-free flour and salt. Add the butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

Step 3

Gradually add ice-cold water, one tablespoon at a time, mixing gently until the dough comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 4

Peel and slice the potatoes into 1/4-inch thick rounds. Place them in a pot of salted boiling water and cook for 5-7 minutes, until just tender but not fully cooked. Drain and set aside.

Step 5

In a skillet over medium heat, warm the olive oil. Add the onion and garlic, sauté until soft and fragrant, about 5 minutes.

Step 6

Stir in the thyme, salt, black pepper, and nutmeg. Remove from heat and set aside.

Step 7

In a small bowl, whisk together the heavy cream and egg. Set aside.

Step 8

Roll out the chilled dough between two sheets of parchment paper to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish and trim any excess overhang.

Step 9

Layer half of the potato slices on the bottom of the crust. Top with half of the sautéed onion mixture and half of the cheese. Repeat the layers with the remaining potatoes, onion mixture, and cheese.

Step 10

Pour the cream and egg mixture evenly over the layered ingredients in the pie dish.

Step 11

Bake in the preheated oven for 45-50 minutes, or until the pie is golden brown and the filling is set.

Step 12

Allow the pie to cool for 10 minutes, then garnish with the chopped parsley before slicing and serving.

Nutrition Facts

Serving size	1242 grams (1242.0g)

Amount per serving	% Daily Value*
Calories	2843

Total Fat 179.60g	230%
Saturated Fat 91.00g	455%
Polyunsaturated Fat 4.60g
Cholesterol 611mg	204%
Sodium 3420mg	149%
Total Carbohydrate 278.00g	101%
Dietary Fiber 14.10g	50%
Total Sugars 8.90g
Protein 44.10g	88%

Vitamin D 54IU	269%
Calcium 738mg	57%
Iron 7mg	39%
Potassium 2425mg	52%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.6%

Protein: 6.1%

Carbs: 38.3%