Alsatian Potato Pie

Name: Alsatian Potato Pie
Yield: serves 6
Ingredients: 3 Yukon Gold potatoes (about 1 1/2 pounds), peeled and cut into 1/4-inch-thick rounds; Coarse salt and freshly ground pepper; 1 cup heavy cream; 5 garlic cloves, crushed with flat side of a large knife; 1/2 teaspoon freshly grated nutmeg; 2 tablespoons unsalted butter; 1 leek, white and pale green parts only, halved lengthwise, thinly sliced crosswise, and washed well; 1/4 cup chopped fresh flat-leaf parsley; 1 large egg yolk, for egg wash; All-purpose flour, for dusting; 1 box store-bought puff pastry, preferably all butter, thawed, or 1/4 recipe Puff Pastry (page 334); 1 1/2 cups grated Comté or Gruyère cheese (about 5 ounces)

January 24, 2012

Inspired by the robust cooking of Alsace, a region in northeastern France bordering Germany, this flaky pie features a rich filling of potatoes, Comté (or Gruyère) cheese, leeks, and garlic-infused cream. Rather than adding the cream to the filling at the beginning, it is poured through the vents on top of the pie only after the pastry has turned golden brown, and then the pie is baked ten minutes more. This allows the crust to crisp properly and keeps the potatoes from soaking up all the cream before the pie has finished baking.

Recipe information

Yield
serves 6

Ingredients

3 Yukon Gold potatoes (about 1 1/2 pounds), peeled and cut into 1/4-inch-thick rounds

Coarse salt and freshly ground pepper

1 cup heavy cream

5 garlic cloves, crushed with flat side of a large knife

1/2 teaspoon freshly grated nutmeg

2 tablespoons unsalted butter

1 leek, white and pale green parts only, halved lengthwise, thinly sliced crosswise, and washed well

1/4 cup chopped fresh flat-leaf parsley

1 large egg yolk, for egg wash

All-purpose flour, for dusting

1 box store-bought puff pastry, preferably all butter, thawed, or 1/4 recipe Puff Pastry (page 334)

1 1/2 cups grated Comté or Gruyère cheese (about 5 ounces)

Preparation

Step 1
Cover potatoes with water in a medium saucepan. Bring to a boil. Season water with salt; cook until just tender, 13 to 15 minutes. Drain, and let cool.
Step 2
Bring 3/4 cup plus 3 tablespoons cream, the garlic, and nutmeg to a boil in a small saucepan. Cook mixture until reduced by half. Season with salt and pepper.
Step 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.
Step 4
Whisk egg yolk and remaining 1 tablespoon cream in a small bowl. On a lightly floured surface, roll out and trim dough into two 13-by-6-inch rectangles. (If necessary, overlap edges of two smaller pieces to form a larger rectangle; brush overlap with water to seal, then roll out.) Set 1 rectangle on a parchment-lined baking sheet. Top with half the potatoes, leaving a 1/2-inch border all around and overlapping potatoes slightly. Top with half the leek mixture and half the 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 crosswise in center of crust, 2 inches apart, to let steam escape. Brush with egg wash. Refrigerate pie until firm, about 30 minutes.
Step 5
Preheat oven to 400°F. Bake until golden brown and puffy, about 35 minutes. Remove from oven. Pour cream mixture into pie vents with a metal funnel. Bake 10 minutes more. Transfer pie to a wire rack, and let stand 15 minutes before serving.

Martha Stewart's New Pies and Tarts

TagsSavory Pie and Tart French European Yukon Gold Potato Potato Root Vegetable Vegetable Gruyère Cheese Dairy Leek Puff Pastry Main Side Starter Dinner Brunch Nut Free Vegetarian Baking Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes