Potato, Celery, And Gruyère Pie – a delicious recipe with chicken broth, baking potatoes, thyme, salt, fresh-ground black pepper, celery. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat the oven to 400u00b0. Put the broth, potatoes, thyme, salt, and pepper in a medium saucepan. Cover and bring to a boil. Uncover and simmer until the potatoes are just tender, about 5 minutes. Remove the potatoes with a slotted spoon and transfer to a bowl.
2
Add the celery and cream to the simmering broth and cook, stirring frequently, until the celery is very tender and the cream has thickened, about 10 minutes. Add the celery mixture to the potatoes and fold gently to combine.
3
Meanwhile, oil two 12-inch pizza pans or large baking sheets. Press the dough into a 9-by-13-inch rectangle on each prepared pan. Bake until the dough begins to brown, about 7 minutes. Spoon the potato mixture over the dough. Sprinkle the cheese over the top and bake until the cheese and crust are golden, about 15 minutes.
4
Variation
5
Try some thin-sliced fennel instead of some of the celery. You'll need a total of one-and-a-half cups of the sliced vegetables.
6
Wine Recommendation: Pinotage is a grape unique to South Africa. It makes a soft, juicy, berry-flavored red wine with smoky accents akin to syrah. A pinotage will be lovely with the Gruyere in this dish.
714
kcal
Calories
32
g
Fat
33
g
Carbs
71
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 cups canned low-sodium chicken broth or homemade stock, 1 1/2 pounds baking potatoes (about 3), peeled and sliced thin, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and more.
Yes, Potato, Celery, And Gruyère Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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