Prepare to transform your dinner table with a mouthwatering masterpiece that combines comfort food and gourmet elegance! This Vegetable Pot Pie with Scalloped Potato Crust is not just another recipe—it's a culinary adventure that will make your taste buds dance and your family beg for seconds. Imagine a golden, crispy potato crust embracing a rich, hearty vegetable filling that's bursting with flavor and nutrition. Whether you're a vegetarian looking for a show-stopping dish or simply craving a warm, satisfying meal, this recipe promises to elevate your home cooking to restaurant-quality magic.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon flour
- 1 cup vegetable broth
- 2 cups potatoes, thinly sliced
- 1 teaspoon thyme
- Salt and pepper to taste
- Olive oil for greasing
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch round baking dish with olive oil, ensuring complete coverage.
- Wash and prepare vegetables: dice carrots, measure out peas and corn, finely chop onion, and mince garlic cloves.
- Thinly slice potatoes using a mandoline or sharp knife, creating uniform 1/8-inch thick rounds. Set aside.
- In a large skillet, heat olive oil over medium heat. Sauté chopped onions until translucent, about 3-4 minutes.
- Add minced garlic and cook for an additional 30 seconds, stirring to prevent burning.
- Sprinkle flour over the onion and garlic mixture, stirring to create a light roux. Cook for 1 minute.
- Gradually pour in vegetable broth, whisking continuously to prevent lumps. Simmer for 2-3 minutes until the sauce thickens.
- Add mixed vegetables (carrots, peas, corn), thyme, salt, and pepper. Stir and cook for 5 minutes until vegetables are slightly tender.
- Layer the bottom of the greased baking dish with a overlapping layer of potato slices, creating a decorative potato "crust".
- Pour the vegetable mixture evenly over the potato layer, ensuring complete coverage.
- Create a final layer of potato slices on top, overlapping to create a beautiful scalloped effect.
- Drizzle remaining olive oil over the top potato layer and sprinkle with additional salt and pepper.
- Cover the baking dish with aluminum foil and bake for 45 minutes.
- Remove foil and continue baking for an additional 15 minutes, or until potato edges are golden brown and crispy.
- Remove from oven and let rest for 10 minutes before serving to allow the pie to set.
- Serve hot, portioning into 6 equal servings. Garnish with fresh thyme if desired.
Tips
- For the most uniform potato slices, use a mandoline slicer or a very sharp knife. Consistency is key to even cooking and a beautiful presentation.
- Make sure to pat your potato slices dry before layering to prevent excess moisture and ensure a crispy crust.
- Don't rush the roux-making process. Cooking the flour with onions and garlic develops a deeper, more complex flavor.
- For extra richness, you can substitute half the vegetable broth with heavy cream or add a sprinkle of grated parmesan between potato layers.
- If you want a more golden top, brush the final potato layer with melted butter or olive oil before the uncovered baking stage.
- Let the pot pie rest for at least 10 minutes after baking. This helps the filling set and makes serving easier.
- Feel free to customize the vegetable mix based on seasonal availability or personal preference.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 5g
Fat: 4g
Saturated Fat: 1g
Cholesterol: 0mg
