ALSATIAN POTATO PIE

Alsatian Potato Pie image

Provided by Martha Stewart

Yield Serves 6

Number Of Ingredients 12

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3 Yukon gold potatoes (about 1 1/2 pounds), peeled and cut into 1/4-inch-thick rounds
Kosher salt and freshly ground pepper
1 cup heavy cream
5 cloves garlic, crushed with the flat side of a large knife
1/2 teaspoon freshly grated nutmeg
2 tablespoons unsalted butter
1 medium leek, white and light-green parts only, halved lengthwise, thinly sliced crosswise and well washed
1/4 cup chopped fresh flat-leaf parsley, plus a few small sprigs for topping (optional)
1 large egg yolk
All-purpose flour, for work surface
1 sheet frozen all-butter puff pastry (about 14 ounces), such as Dufour, thawed
1 1/2 cups grated Comté or Gruyére

Steps:

Cover potatoes with water in a medium saucepan. Bring to a boil over high heat. Add a pinch of salt; cook until just tender, 13 to 15 minutes. Drain. Let cool.
Bring 3/4 cup plus 3 tablespoons cream, garlic, and nutmeg to a boil in a small saucepan over medium-high heat. Cook until mixture is reduced by half. Season with salt and pepper.
Melt butter in a skillet over medium heat. Add leek; cook, stirring occasionally, until softened, about 5 minutes. Remove from heat. Stir in parsley; season with salt and pepper.
Preheat oven to 400°. Whisk egg yolk and remaining 1 table- spoon cream in a small bowl; set aside. On a lightly floured surface, divide puff pastry into two 6-by-13-inch rectangles. Set one rectangle on a baking sheet lined with parchment. Top with half of potatoes, leaving a 1/2-inch border all around and overlapping slightly, then half of leek mixture and 3/4 cup cheese; season with salt and pepper. Repeat layering with remaining potatoes, leek mixture, and cheese. Brush edges of pastry with egg wash. Cover with remaining pastry rectangle; gently press edges with a fork to seal. Cut 2-inch slits lengthwise in center of crust, 2 inches apart. Brush with egg wash and sprinkle with parsley sprigs. Refrigerate until cold, about 30 minutes.
Bake until golden brown and puffy, about 35 minutes. Remove from oven; pour cream mixture into pie vents with a funnel. Bake 10 minutes more. Let stand 15 minutes before serving.