New This Month

Alsatian Potato Pie


The dense filling of an Alsatian-style pie, including potatoes, cream, slightly salty Comte cheese, and leeks, is balanced by flaky puff pastry.

  • Servings: 6

Source: Martha Stewart Living, October 2005


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  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.

Reviews Add a comment

  • dlporter69
    15 APR, 2017
    One of my favorites. It has made it's way as a regular onto the menu during the holiday seasons, usually making the rounds at Thanksgiving or Christmas.....but occasionally I roll it out at Easter! Simply delicious & easy to make. It's a little hard to find Comte or Gruyere cheese's in my current town, so I subs[filtered]ute a nice Swiss Cheese and it blends well with the other ingredients, particularly the heavenly garlic cream sauce.....
  • Smpls_sue
    29 DEC, 2014
    Does anyone know if I could prepare this ahead of time, refrigerate for the day, then bake just before guests arrive?
  • Magduhlin
    16 DEC, 2010
    This is what food is supposed to taste like.
  • DomesticSpice
    17 NOV, 2010
    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
  • lovezao
    29 MAR, 2010
    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!
  • krgcreative
    22 OCT, 2009
    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. :)
  • JoyChristine
    7 JUN, 2009
    Incredible recipe. Can also create a nice red pepper and pesto sauce to give it a little zing.
  • Copenhagenmama
    6 JAN, 2008
    Great recipe... added some crisp bacon leftover from sunday brunch, crumbled into the potatoes... Made for a nice llight yet hearty winter supper.