Cheese Onion Leek and Potato Pie

• 1 tablespoon olive oil or more as needed
• 2 large onions sliced
• 1 each leeks sliced
• 4 cloves garlic minced
• 1 teaspoon thyme dried
• 100 grams mozzarella cheese cubed
• 150 grams cheddar cheese grated
• 250 grams creme fraiche or sour cream
• 1000 grams potatoes medium-size, peeled and very finely sliced, place in water until you are ready to add them in the layers in the pie
• 1 x sea salt to taste, to be added between layers of the pie
• 1 x black pepper fresh and ground, to be added between layers of the pie
• 1 sheet puff pastry
• 1 large eggs
• 1/4 cup milk, low-fat

1. Preheat the oven to 180C fan forced (200C normal)/350-375F/4-5 gas mark.
2. Heat a little oil in a heavy-based - preferably non-stick - pan and gently saute the onions and leek until caramelized, stirring now and again, about half an hour; remove the pan from the heat; add the minced garlic and thyme to the pan and mix to combine the ingredients.
3. Combine all the cheeses with the creme fraiche or sour cream.
4. Place several layers of potato in the base of a well-greased round oven dish and season well with sea salt and freshly ground black pepper; top with half of the caramelized onions; add several dollops of the cheese mixture (there is no need to spread this out as the cheeses will spread out as the pie starts to cook and the cheeses melt); repeat these steps, ending with the cheese layer.
5. Cut a round of pastry to cover and slightly overlap the dish in which the pie is to be cooked.
6. Beat together the egg and milk, and brush the egg-wash all over the pastry.
7. Cook the pie in the lower part of the oven for about 30 minutes or until the pastry is golden brown.
8. Serve the pie with a salad greens.

olive oil, onions, leeks, garlic, thyme, mozzarella cheese, cheddar cheese, creme fraiche, potatoes, salt, black pepper, pastry, eggs, milk

Taken from recipeland.com/recipe/v/cheese-onion-leek-potato-pie-49453 (may not work)