alsatian potato pie

alsatian potato pie

its about that time of year when I begin to hoard pie recipes. yes, i am a pie recipe hoarder. i collect and collect and soon my apartment is just scattered with them. My recipe book shelf is stuffed to the brim and soon they are just all over the floor and taking over. Eventually the sound of rustling paper will be so bad the neighbors will not be able to take it anymore and the authorities will have to intervene and they will probably find a dead recipe or two in my closet or under the couch. gross :( i hoarded this recipe from the october issue of martha stewart. it contains: puff pastry, buttery potatoes, gruyere (or comté), garlic, leeks and heavy cream. it is: melty, flakey, rich. i think you will love it. please love it with your mouth.


3 yukon gold potatoes (about 1 1/2 pounds), peeled and cut into 1/4" thick rounds
1 C heavy cream
5 garlic cloves, crushed
1/2 t grated nutmeg
ground pepper
2 T unsalted butter
1 medium leek, white and light green parts only, halved lengthwise and sliced
1/4 C chopped parsley
1 large egg yolk
1 package frozen puff pastry, thawed
flour for work surface
1 1/2 C grated comté or gruyere cheese

1. cover potatoes with water in a medium saucepan. bring to a boil, add a pinch of salt and cook until just tender. drain and let cool.
2. bring 3/4 C plus 3 T cream, the garlic and nutmeg to a boil in a small saucepan over medium high heat. cook mixture until reduced by half. season with salt and pepper and set aside
3. melt butter in a skillet over medium heat and add leek. cook, stirring occasionally, until softened. remove from heat, stir in parsely, season with salt and pepper and set aside.
4. preheat oven to 400 degrees. whisk egg yolk and remaining T of cream and set aside. divide puff pastry on a lightly floured surface into two 6 by 13 inch rectangles. set 1 rectangle on a baking sheet lined with parchment paper. add half the potatoes, leaving a 1/2 inch border all around and overlapping potatoes slightly. Top with half of the leek mixture and 3/4 C cheese, season with salt and pepper. Repeat layering. Brush edges of dough with eff wash. cover with remaining dough rectangle and press edges with a fork to seal. cut 2" slits lengthwise in center of crust, 2" apart. brush with egg wash. refrigerate until cold, about 30 minutes.
5. bake pie 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.