Potatoes pie

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 30
Baking 60
Portions 8
Freezing No


  • 500 gr (1 pound) of sweet potatoes (sweet)
  • 500 gr (1 pound) of potatoes
  • 15 ml (1 tablespoon) of vegetable oil
  • 15 ml ( 1 tablespoon) of butter
  • 2 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 15 ml (1 tablespoon) of finely chopped fresh thyme or 5 ml (1 teaspoon) of thyme
  • 1 ml (1/4 teaspoon) of ground nutmeg
  • Salt and pepper
  • About 7 ml (1/2 tablespoon) of vegetable oil
LeeksFind our bag in yourlocal grocery store

This week's specials


  • Set the grill at the bottom of the oven. Preheat oven at 400°F (200°C). Oil a round springform mold of 8 inches (20 cm).
  • Peel sweet potatoes and potatoes. Slice into slices of 1/8 inch (0,25 cm) thick.
  • In a pan, heat oil and butter. Add sliced leeks, thyme and nutmeg. Cook while stirring until tenderness. Salt and pepper. Remove pan from heat. Divide into 5 portions.
  • Set a third of potatoes slices at the bottom of the mold circularly by lightly layering it. Salt and pepper. Spread a fifth of the leeks mixture.
  • Repeat this operation two more times to obtain three layers of potatoes and sweet potatoes. Finish with sweet potatoes.
  • Brush oil over the pie. Cover mold with aluminium paper.
  • Oven bake an hour or until tenderness. Remove paper. Set a knife around the pie. Remove mold, slice into parts and serve hot.

Chef's notes

Other tasty recipes