Alsatian Potato Pie
Source: www.epicurious.com/recipes/food/views/alsatian-potato-pie-392510
Ingredients
- 3 Yukon Gold potatoes (about 1 1/2 pounds), peeled and cut into 1/4-inch-thick rounds
- Coarse salt
- 1 cup heavy cream
- 5 garlic cloves, crushed with the flat side of a large knife
- 1/2 teaspoon freshly grated nutmeg
- Freshly ground pepper
- 2 tablespoons unsalted butter
- 1 medium leek, white and light-green parts only, halved lengthwise, thinly sliced crosswise, and washed well
- 1/4 cup chopped fresh flat-leaf parsley
- 1 large egg yolk
- 1 package (14 ounces) frozen puff pastry (such as Dufour), thawed
- All-purpose flour, for work surface
- 1 1/2 cups grated Comte or Gruyere cheese
Directions
- Cover the 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, the garlic, and the nutmeg to a boil in a small saucepan over medium-high heat.
- Cook until reduced by half.
- Season with salt and pepper; set aside.
- Melt the butter in a skillet over medium heat.
- Add the leek; cook, stirring occasionally, until softened, about 5 minutes.
- Remove from heat.
- Stir in the parsley; season with salt and pepper.
- Set aside.
- Preheat the oven to 400F.
- Whisk the egg yolk and remaining tablespoon cream in a small bowl; set aside.
- Divide the puff pastry on a lightly floured surface into 2 6 x 13-inch rectangles.
- Set 1 rectangle on a baking sheet lined with parchment paper.
- Add half of the potatoes, leaving a 1/2-inch border all around and overlapping the potatoes slightly.
- Top with half of the leek mixture and 3/4 cup cheese; season with salt and pepper.
- Repeat the layering with the remaining potatoes, leeks, and cheese.
- Brush the edges of the dough with egg wash. Cover with the remaining dough rectangle; gently press edges with a fork to seal.
- Cut 2-inch slits lengthwise in the center of the crust, 2 inches apart.
- Brush with egg wash. Refrigerate until cold, about 30 minutes.
- Bake the pie until golden brown and puffy, about 35 minutes.
- Remove from the oven.
- Pour the cream mixture into the pie vents with a funnel.
- Bake 10 minutes more.
- Let stand 15 minutes before serving.