Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Preheat the oven to 400°F. 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 × 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.
Step 5
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.
Step 6
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.
