Alsatian Potato Pie

• 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 Comte or Gruyere cheese (about 5 ounces)

1. Cover potatoes with water in a medium saucepan.
2. Bring to a boil.
3. Season water with salt; cook until just tender, 13 to 15 minutes.
4. Drain, and let cool.
5. Bring 3/4 cup plus 3 tablespoons cream, the garlic, and nutmeg to a boil in a small saucepan.
6. Cook mixture until reduced by half.
7. Season with salt and pepper.
8. Melt butter in a skillet over medium heat.
9. Add leek; cook, stirring occasionally, until softened, about 5 minutes.
10. Remove from heat.
11. Stir in parsley; season with salt and pepper.
12. Whisk egg yolk and remaining 1 tablespoon cream in a small bowl.
13. On a lightly floured surface, roll out and trim dough into two 13-by-6-inch rectangles.
14. (If necessary, overlap edges of two smaller pieces to form a larger rectangle; brush overlap with water to seal, then roll out.)
15. Set 1 rectangle on a parchment-lined baking sheet.
16. Top with half the potatoes, leaving a 1/2-inch border all around and overlapping potatoes slightly.
17. Top with half the leek mixture and half the cheese; season with salt and pepper.
18. Repeat layering with remaining potatoes, leeks, and cheese.
19. Brush edges of dough with egg wash. Cover with remaining dough rectangle; gently press edges with a fork to seal.
20. Cut 2-inch slits crosswise in center of crust, 2 inches apart, to let steam escape.
21. Brush with egg wash. Refrigerate pie until firm, about 30 minutes.
22. Preheat oven to 400F.
23. Bake until golden brown and puffy, about 35 minutes.
24. Remove from oven.
25. Pour cream mixture into pie vents with a metal funnel.
26. Bake 10 minutes more.
27. Transfer pie to a wire rack, and let stand 15 minutes before serving.

potatoes, salt, heavy cream, garlic, nutmeg, unsalted butter, only, parsley, egg yolk, flour, pastry, gruyere cheese

Taken from www.epicurious.com/recipes/food/views/alsatian-potato-pie-389813 (may not work)