Alsatian Potato Pie



  1. 3 Yukon Gold potatoes (about 1 1/2 pounds), peeled and cut into 1/4-inch-thick rounds
  2. Coarse salt
  3. 1 cup heavy cream
  4. 5 garlic cloves, crushed with the flat side of a large knife
  5. 1/2 teaspoon freshly grated nutmeg
  6. Freshly ground pepper
  7. 2 tablespoons unsalted butter
  8. 1 medium leek, white and light-green parts only, halved lengthwise, thinly sliced crosswise, and washed well
  9. 1/4 cup chopped fresh flat-leaf parsley
  10. 1 large egg yolk
  11. 1 package (14 ounces) frozen puff pastry (such as Dufour), thawed
  12. All-purpose flour, for work surface
  13. 1 1/2 cups grated Comte or Gruyere cheese


  1. Cover the potatoes with water in a medium saucepan.
  2. Bring to a boil over high heat.
  3. Add a pinch of salt; cook until just tender, 13 to 15 minutes.
  4. Drain.
  5. Let cool.
  6. Bring 3/4 cup plus 3 tablespoons cream, the garlic, and the nutmeg to a boil in a small saucepan over medium-high heat.
  7. Cook until reduced by half.
  8. Season with salt and pepper; set aside.
  9. Melt the butter in a skillet over medium heat.
  10. Add the leek; cook, stirring occasionally, until softened, about 5 minutes.
  11. Remove from heat.
  12. Stir in the parsley; season with salt and pepper.
  13. Set aside.
  14. Preheat the oven to 400F.
  15. Whisk the egg yolk and remaining tablespoon cream in a small bowl; set aside.
  16. Divide the puff pastry on a lightly floured surface into 2 6 x 13-inch rectangles.
  17. Set 1 rectangle on a baking sheet lined with parchment paper.
  18. Add half of the potatoes, leaving a 1/2-inch border all around and overlapping the potatoes slightly.
  19. Top with half of the leek mixture and 3/4 cup cheese; season with salt and pepper.
  20. Repeat the layering with the remaining potatoes, leeks, and cheese.
  21. Brush the edges of the dough with egg wash. Cover with the remaining dough rectangle; gently press edges with a fork to seal.
  22. Cut 2-inch slits lengthwise in the center of the crust, 2 inches apart.
  23. Brush with egg wash. Refrigerate until cold, about 30 minutes.
  24. Bake the pie until golden brown and puffy, about 35 minutes.
  25. Remove from the oven.
  26. Pour the cream mixture into the pie vents with a funnel.
  27. Bake 10 minutes more.
  28. Let stand 15 minutes before serving.