Alsatian Potato Pie
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Martha Stewart Living, October 2005
- Yield Serves 6
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Ingredients
- 3 (about 1 1/2 pounds) Yukon gold potatoes, peeled and cut into 1/4-inch-thick rounds
- Coarse salt
- 1 cup heavy cream
- 5 cloves garlic, 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 (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 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 nutmeg to a boil in a small saucepan over medium-high heat. Cook mixture until reduced by half. Season with salt and pepper; set aside.
- Melt butter in a skillet over medium heat. Add leek; cook, stirring occasionally, until softened, about 5 minutes. Remove from heat. Stir in parsley; season with salt and pepper. Set aside.
- Preheat oven to 400 degrees. Whisk egg yolk and remaining tablespoon cream in a small bowl; 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 of the potatoes, leaving a 1/2-inch border all around and overlapping potatoes slightly. Top with half of the leek mixture and 3/4 cup cheese; season with salt and pepper. Repeat layering with remaining potatoes, leeks, and cheese. Brush edges of dough with egg wash. Cover with remaining dough rectangle; gently press edges with a fork to seal. Cut 2-inch slits lengthwise in center of crust, 2 inches apart. Brush with egg wash. Refrigerate until cold, about 30 minutes.
- 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.
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This is what food is supposed to taste like.
This is one of the BEST Martha Stewart recipes I've ever made! It's the perfect comfort food!!! I love the hint of nutmeg in the sauce! I didn't know where to buy high-quality puff pastry, so I decided to try
This recipe is YUMMY! I have made it for entertaining because it "rests" after baking, and I have made it for myself hen my husband is out of town, because I LOVE it! True, elegant, comfort food!
Finally made this last night after mooning over it in an old MS mag for over a year. LOVED it! Can't wait to make it again. :)
Incredible recipe. Can also create a nice red pepper and pesto sauce to give it a little zing.
Great recipe... added some crisp bacon leftover from sunday brunch, crumbled into the potatoes... Made for a nice llight yet hearty winter supper.