Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Alsatian Potato Pie 3.8 (42) 2 Reviews This savory pastry makes a rich and delicious appetizer or a vegetarian entrée. By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 13, 2020 Print Rate It Share Share Tweet Pin Email Photo: Gentl and Hyers Servings: 6 Yield: 6 Serves This stunning, savory pie is made of puff pastry wrapped around a potato, leek, and Comté-cheese filling. Perfect as a hearty appetizer or vegetarian main, it is made to win the hearts and warm the stomachs of your party guests. Ingredients 3 Yukon gold potatoes (about 1 ½ pounds), peeled and cut into ¼-inch-thick rounds Kosher salt and freshly ground pepper 1 cup heavy cream 5 cloves garlic, crushed with the flat side of a large knife ½ teaspoon freshly grated nutmeg 2 tablespoons unsalted butter 1 medium leek, white and light-green parts only, halved lengthwise, thinly sliced crosswise and well washed ¼ cup chopped fresh flat-leaf parsley, plus a few small sprigs for topping (optional) 1 large egg yolk All-purpose flour, for work surface 1 sheet frozen all-butter puff pastry (about 14 ounces), such as Dufour, thawed 1 ½ cups grated Comté or Gruyére 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, garlic, and nutmeg to a boil in a small saucepan over medium-high heat. Cook until mixture is reduced by half. Season with salt and pepper. 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. Preheat oven to 400°. Whisk egg yolk and remaining 1 table- spoon cream in a small bowl; set aside. On a lightly floured surface, divide puff pastry into two 6-by-13-inch rectangles. Set one rectangle on a baking sheet lined with parchment. Top with half of potatoes, leaving a 1/2-inch border all around and overlapping slightly, then half of leek mixture and 3/4 cup cheese; season with salt and pepper. Repeat layering with remaining potatoes, leek mixture, and cheese. Brush edges of pastry with egg wash. Cover with remaining pastry 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 and sprinkle with parsley sprigs. Refrigerate until cold, about 30 minutes. Bake 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. Rate it Print