This flaky French potato pie is inspired by the rustic tourtes of central France. Thinly sliced Yukon Gold potatoes are layered with sweet onions, Gruyère, fresh parsley and a rich cream-thickened sauce, then baked between crisp sheets of phyllo for a buttery, flaky finish.
The phyllo crust creates a buttery, flaky and rustic potato pie
Often called “Tourte aux Pommes de Terre,” this comforting French-style pie is excellent as a main course with a crisp green salad, or served as a side, brunch dish, or alongside eggs or quiche.
Why this recipe works
- This version saves time by using prepared phyllo sheets instead of making a traditional butter-based pie dough. No weighing flour, cold butter, rolling or chilling required—assembly and baking take about 50 minutes total.
- Simple prep with no stand mixer or food processor needed.
Ingredients
For the flaky crust
- Phyllo dough — frozen, sold in boxes with two packages of sheets (do not substitute puff pastry)
- Unsalted butter — melted, for brushing
- Egg — 1 large, lightly beaten for an egg wash
For the filling
- Yukon Gold potatoes — 2 lbs, peeled and sliced about 1/8″ thick (a mandolin is helpful)
- Sweet yellow onion — thinly sliced and seasoned
- Heavy cream
- All-purpose flour — to thicken the sauce
- Garlic powder — for mild garlic flavor (optional instead of fresh garlic)
- Fresh parsley — chopped
- Gruyère cheese — finely shredded (Swiss works if needed)
- Kosher salt and ground white or black pepper to taste
Creamy potato layers and a crisp phyllo top make this pie irresistible.
How to make it
The potato filling
The filling comes together quickly: cook the thin potato slices briefly, then finish them in a cream-and-flour sauce with onions, herbs and cheese. Allow the mixture to cool slightly before assembling the pie so the phyllo won’t become soggy.
- Slice onions thinly, season with salt, cover and set aside to soften.
- Peel and slice potatoes to 1/8″ and keep them in cold water until ready to cook.
- Bring a large pot of water with a little baking soda to a boil; add potato slices and cook about 1 minute, then drain.
- Return potatoes to the pot over low heat, fold in the onions and their liquid, then whisk in the flour and heavy cream. Simmer gently until the cream thickens, about 5 minutes. Remove from heat.
- Stir in parsley and grated Gruyère, adjust salt and pepper, and let the filling cool 10–15 minutes before placing it in the crust.
The crust
There’s no blind-baking or special prep for the pie plate. Work with thawed phyllo sheets on a clean surface and keep them covered while you assemble.
Line a 9″ pie plate with stacked phyllo sheets in groups of 4–5, brushing only the top sheet of each group with melted butter. Do not butter the final sheet of each stacked layer.
- Spoon the warm potato mixture into the phyllo-lined pie plate.
- Cover with 4–5 phyllo sheets, brush the top sheet of that group with butter, repeat to build two buttered groups, then finish with a final unbuttered group on top.
- Brush the very top layer with the beaten egg wash, trim excess phyllo with kitchen shears, and bake on the lowest oven rack at 350°F until the crust is golden, about 30–40 minutes.
- Let the pie cool 10–20 minutes before slicing to help it set.
Recipe Tips
- Phyllo tears easily—cover unused sheets with a damp towel and don’t panic if sheets crack. Overlapping layers and the egg wash will disguise small tears.
- To repair a crack, moisten edges with a little cool water and pinch them together.
- Allow the pie to cool before slicing. Use a serrated or very sharp knife and slice from the center outward without sawing to keep the top crust intact.
- If the edges brown too quickly while baking, tent the pie perimeter with foil, leaving the center exposed.
Storage and reheating
Store leftovers covered in the refrigerator for 3–5 days. Reheat individual slices briefly in the microwave or in a warm oven. Freezing is not recommended, as phyllo loses its crisp texture when thawed.
This warm, comforting potato pie works beautifully as a main with a green salad or as a side. It also pairs nicely with simple roasted vegetables or sautéed mushrooms.
Related recipes
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- Whole Roasted Cauliflower with Cheese
French Potato Pie
Equipment
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Mandolin (⅛” setting recommended)
-
9″ glass pie plate
-
Pastry brush
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Box grater (for Gruyère)
Ingredients
Crust Ingredients
- 1 box Phyllo dough sheets (2 packages)
- 4 tablespoons butter, melted
- 1 large egg, lightly beaten for egg wash
Filling Ingredients
- 2 lbs Yukon Gold potatoes, peeled and thinly sliced
- 1 large sweet yellow onion, thinly sliced (about 2 cups)
- 1½ teaspoons table salt
- 1¼ cups heavy cream
- ½ teaspoon baking soda
- 1 teaspoon garlic powder
- ½ teaspoon ground white pepper
- 1½ tablespoons all-purpose flour
- salt to taste
- 2 tablespoons fresh chopped parsley
- 1 cup finely shredded Gruyère (about 4 oz)
Instructions
Prep (8–10 minutes)
-
Thaw phyllo dough until nearly room temperature. Rinse, peel and slice potatoes 1/8″ thick and keep them in cold water. Slice onions 1/8″ thick, season with 1½ teaspoons salt, cover and set aside. Bring 4 quarts of water and ½ teaspoon baking soda to a boil. Finely chop parsley and grate the cheese. Preheat oven to 350°F and position a rack low in the oven.
Make the filling
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Add sliced potatoes to boiling water for about 1 minute, drain and return to the pot. Over low heat fold in the onions and their juices, then whisk in heavy cream and flour. Add garlic powder and white pepper and simmer gently, stirring, until the cream thickens for about 5 minutes. Remove from heat, stir in parsley and Gruyère, adjust seasoning, and cool 10–15 minutes.
Assemble and bake
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Melt butter and lightly beat the egg. Line the pie plate with 4–5 phyllo sheets, brush the top sheet of that group with melted butter, then repeat with another 4–5 sheets and butter that group’s top sheet. Add a final 4–5 sheet group and do not butter that last sheet. Spoon the cooled potato filling into the pie shell. Cover with 4–5 phyllo sheets, brush the top sheet of that group with butter, add another buttered group, and finish with an unbuttered group. Brush the topmost sheet with beaten egg, trim excess phyllo, and bake at 350°F on the lowest rack until golden, about 30–40 minutes. Let rest before slicing.