Potato, Celery, and Gruyere Pie

1. 1

   Heat the oven to 400.

2. 2

   Put the broth, potatoes, thyme, salt, and pepper in a medium saucepan.

3. 3

   Cover and bring to a boil.

4. 4

   Uncover and simmer until the potatoes are just tender, about 5 minutes.

5. 5

   Remove the potatoes with a slotted spoon and transfer to a bowl.

6. 6

   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.

7. 7

   Add the celery mixture to the potatoes and fold gently to combine.

8. 8

   Meanwhile, oil two 12-inch pizza pans or large baking sheets.

9. 9

   Press the dough into a 9-by-13-inch rectangle on each prepared pan.

10. 10

    Bake until the dough begins to brown, about 7 minutes.

11. 11

    Spoon the potato mixture over the dough.

12. 12

    Sprinkle the cheese over the top and bake until the cheese and crust are golden, about 15 minutes.

* Per serving · 4 servings · Values may vary.