Alsatian Potato Pie

Name: Alsatian Potato Pie
Yield: serves 6
Ingredients: 3 Yukon Gold potatoes (about 1 1/2 pounds), peeled and cut into 1/4-inch-thick rounds; Coarse salt and freshly ground pepper; 1 cup heavy cream; 5 garlic cloves, crushed with flat side of a large knife; 1/2 teaspoon freshly grated nutmeg; 2 tablespoons unsalted butter; 1 leek, white and pale green parts only, halved lengthwise, thinly sliced crosswise, and washed well; 1/4 cup chopped fresh flat-leaf parsley; 1 large egg yolk, for egg wash; All-purpose flour, for dusting; 1 box store-bought puff pastry, preferably all butter, thawed, or 1/4 recipe Puff Pastry (page 334); 1 1/2 cups grated Comté or Gruyère cheese (about 5 ounces)

January 24, 2012

Inspired by the robust cooking of Alsace, a region in northeastern France bordering Germany, this flaky pie features a rich filling of potatoes, Comté (or Gruyère) cheese, leeks, and garlic-infused cream. Rather than adding the cream to the filling at the beginning, it is poured through the vents on top of the pie only after the pastry has turned golden brown, and then the pie is baked ten minutes more. This allows the crust to crisp properly and keeps the potatoes from soaking up all the cream before the pie has finished baking.

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