Potato, Celery, and Gruyere Pie Recipe

Potato, Celery, and Gruyere Pie Recipe

How To Make Potato, Celery, and Gruyere Pie

Store-bought pizza dough is topped with a creamy and loaded sauce of gruyere cheese, potatoes, and chicken broth for a cheesy gruyere pie.

Preparation: 20 minutes
Cooking: 45 minutes
Total: 1 hour 5 minutes

Serves:

Ingredients

  • 3cupslow sodium chicken broth,canned, or homemade stock
  • lbsbaking potatoes,peeled and sliced thin
  • ½tspdried thyme
  • ½tspsalt
  • ½tspfresh ground black pepper
  • 3ribs celery
  • ½cupheavy cream
  • 1lbpizza dough,store-bought or homemade
  • 6ozgruyere cheese,grated

Instructions

  1. Heat the oven to 400 degrees F.

  2. Put the broth, potatoes, thyme, salt, and pepper in a medium saucepan. Cover and bring to a boil. Uncover and simmer for about 5 minutes until the potatoes are just tender. Remove the potatoes with a slotted spoon and transfer them to a bowl.

  3. Add the celery and cream to the simmering broth and cook, stirring frequently, for about 10 minutes until the celery is very tender and the cream has thickened. Add the celery mixture to the potatoes and fold gently to combine.

  4. Meanwhile, oil 2 12-inch pizza pans or large baking sheets. Press the dough into a 9×13-inch rectangle on each prepared pan.

  5. Bake for about 7 minutes until the dough begins to brown. Spoon the potato mixture over the dough. Sprinkle the cheese over the top and bake for about 15 minutes until the cheese and crust are golden.

  6. Serve and enjoy.

Nutrition

  • Calories: 754.80kcal
  • Fat: 30.02g
  • Saturated Fat: 16.25g
  • Monounsaturated Fat: 8.88g
  • Polyunsaturated Fat: 3.05g
  • Carbohydrates: 91.78g
  • Fiber: 5.89g
  • Sugar: 3.62g
  • Protein: 30.76g
  • Cholesterol: 87.53mg
  • Sodium: 1316.82mg
  • Calcium: 583.13mg
  • Potassium: 1129.48mg
  • Iron: 5.51mg
  • Vitamin A: 244.45µg
  • Vitamin C: 10.87mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Comments

    Leave a comment

    Replying to