Potato, Celery, and Gruyere 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 400.
2
Put the broth, potatoes, thyme, salt, and pepper in a medium saucepan.
3
Cover and bring to a boil.
4
Uncover and simmer until the potatoes are just tender, about 5 minutes.
5
Remove the potatoes with a slotted spoon and transfer to a bowl.
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
Add the celery mixture to the potatoes and fold gently to combine.
8
Meanwhile, oil two 12-inch pizza pans or large baking sheets.
9
Press the dough into a 9-by-13-inch rectangle on each prepared pan.
10
Bake until the dough begins to brown, about 7 minutes.
11
Spoon the potato mixture over the dough.
12
Sprinkle the cheese over the top and bake until the cheese and crust are golden, about 15 minutes.
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 Gruyere 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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