Alsatian Potato Pie

Ingredients

• 1.5 pounds yukon gold potatoes peeled cut into ¼-inch-thick rounds
• 1 serving salt and pepper freshly ground
• 1 cup cup heavy whipping cream 
• 5 cloves garlic with the flat side of a large knife crushed
• 0.5 teaspoon nutmeg freshly grated
• 2 tablespoons butter unsalted
• 1 medium leek white washed halved lengthwise thinly sliced well
• 1 large egg yolk 
• 14 ounces sheets puff pastry frozen such as dufour, thawed ( 14 ounces)
• 1.5 cups comté grated

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• whisk
• funnel

Directions

1. Cover potatoes with water in a medium saucepan. Bring to a boil over high heat.
2. Add a pinch of salt; cook until just tender, 13 to 15 minutes.
3. Drain.
4. Let cool.
5. 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.
6. Melt butter in a skillet over medium heat.
7. Add leek; cook, stirring occasionally, until softened, about 5 minutes.
8. Remove from heat. Stir in parsley; season with salt and pepper.
9. Preheat oven to 400°.
10. 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.
11. Brush edges of pastry with egg wash. Cover with remaining pastry rectangle; gently press edges with a fork to seal.
12. Cut 2-inch slits lengthwise in center of crust, 2 inches apart.
13. Brush with egg wash and sprinkle with parsley sprigs. Refrigerate until cold, about 30 minutes.
14. Bake until golden brown and puffy, about 35 minutes.
15. Remove from oven; pour cream mixture into pie vents with a funnel.
16. Bake 10 minutes more.
17. Let stand 15 minutes before serving.