Cheesy Leek Potato Pie

1. In a large saucepan, melt the butter over medium heat. Add the sliced white onion and leeks. Sauté them until they become soft and translucent, which should take about 5-7 minutes.
2. Add the cubed potatoes to the saucepan. Stir well to combine with the leeks and onions.
3. Pour in the double cream and whole milk into the pan with the leek and potato mixture. Stir in the garlic granules, black pepper, and mustard. Mix until the seasonings are well incorporated. Continue to cook for 25 minutes, allowing the potatoes to absorb the flavors and softened.
4. Add the grated cheddar cheese and crumbled blue cheese into the same pan. Stir everything together until the cheeses melt into the creamy mixture. Make sure the mixture is well seasoned but be mindful of adding additional salt as the cheese can be salty.
5. Roll out the puff pastry sheet to fit your pie dish. Place it in the dish, allowing any excess to hang over the sides.
6. Carefully fold the excess pastry over the top of the pie to create a rustic, comforting look.
7. Place the pie in the preheated oven and bake for 20-35 minutes or until the pastry is golden brown, and the filling is bubbling.
8. Once the pie is cooked to perfection, remove it from the oven, and let it cool for a few minutes before slicing.
9. Serve your Cheesy Leek Potato Pie hot, and savor the creamy, cheesy goodness, making this cost-effective winter dish a new seasonal favorite in your home.

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