Reviews (2) Add Rating & Review 42 Ratings 5 star values: 15 4 star values: 12 3 star values: 7 2 star values: 6 1 star values: 2 Martha Stewart Member Rating: 5 stars 04/15/2017 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..... Martha Stewart Member Rating: Unrated 12/29/2014 Does anyone know if I could prepare this ahead of time, refrigerate for the day, then bake just before guests arrive?
Back to Alsatian Potato Pie All Reviews for Alsatian Potato Pie - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Alsatian Potato Pie Credit: Gentl and Hyers Recipe Summary Servings: 6 Yield: Serves 6
Ingredients Ingredient Checklist 3 Yukon gold potatoes (about 1 1/2 pounds), peeled and cut into 1/4-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 1/2 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 1/4 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 1/2 cups grated Comté or Gruyére
Gallery Alsatian Potato Pie Credit: Gentl and Hyers
Recipe Summary Servings: 6 Yield: Serves 6
Gallery
Alsatian Potato Pie Credit: Gentl and Hyers
Alsatian Potato Pie
Credit: Gentl and Hyers
Alsatian Potato Pie
Recipe Summary Servings: 6 Yield: Serves 6
Recipe Summary
Servings: 6 Yield: Serves 6
Servings: 6
Yield: Serves 6
6
Serves 6
Ingredients
Ingredients
- 3 Yukon gold potatoes (about 1 1/2 pounds), peeled and cut into 1/4-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 1/2 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 1/4 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 1/2 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.
Reviews (2)
Add Rating & Review 42 Ratings 5 star values: 15 4 star values: 12 3 star values: 7 2 star values: 6 1 star values: 2
Martha Stewart Member Rating: 5 stars 04/15/2017 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..... Martha Stewart Member Rating: Unrated 12/29/2014 Does anyone know if I could prepare this ahead of time, refrigerate for the day, then bake just before guests arrive?
Reviews (2)
Add Rating & Review 42 Ratings 5 star values: 15 4 star values: 12 3 star values: 7 2 star values: 6 1 star values: 2
Add Rating & Review
42 Ratings 5 star values: 15 4 star values: 12 3 star values: 7 2 star values: 6 1 star values: 2
42 Ratings 5 star values: 15 4 star values: 12 3 star values: 7 2 star values: 6 1 star values: 2
42 Ratings 5 star values: 15 4 star values: 12 3 star values: 7 2 star values: 6 1 star values: 2
5 star values: 15 4 star values: 12 3 star values: 7 2 star values: 6 1 star values: 2
Martha Stewart Member Rating: 5 stars 04/15/2017 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..... Martha Stewart Member Rating: Unrated 12/29/2014 Does anyone know if I could prepare this ahead of time, refrigerate for the day, then bake just before guests arrive?Martha Stewart Member
Rating: 5 stars 04/15/2017
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…..
Rating: 5 stars
Rating: Unrated 12/29/2014
Does anyone know if I could prepare this ahead of time, refrigerate for the day, then bake just before guests arrive?
Rating: Unrated
All Reviews for Alsatian Potato Pie
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Alsatian Potato Pie
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
