Potato, Celery, and Gruyère Pie

Potato, Celery, and Gruyère Pie
Photo by © Melanie Acevedo


  • 3 cups canned low-sodium chicken broth or homemade stock
  • 6 ounces Gruyère cheese, grated (about 1 1/2 cups)
  • 1 ½ pounds baking potatoes (about 3), peeled and sliced thin
  • ½ cup heavy cream
  • 1 pound store-bought or homemade pizza dough
  • ½ teaspoon salt
  • 3 ribs celery, sliced
  • + 2 more ingredients
    • ½ teaspoon dried thyme
    • ½ teaspoon fresh-ground black pepper

1. Heat the oven to 400°. 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 s...

View full recipe at My Recipes


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