Ingredients

serves 6

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

　　Coarse salt

　　1 cup heavy cream

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

　　1/2 teaspoon freshly grated nutmeg

　　Freshly ground pepper

　　2 tablespoons unsalted butter

　　1 medium leek, white and light-green parts only, halved lengthwise, thinly sliced crosswise, and washed well

　　1/4 cup chopped fresh flat-leaf parsley

　　1 large egg yolk

　　1 package (14 ounces) frozen puff pastry (such as Dufour), thawed

　　All-purpose flour, for work surface

　　1 1/2 cups grated Comté or Gruyère cheese

　　

Step 1

Cover the 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.

　　

Step 2

Bring 3/4 cup plus 3 tablespoons cream, the garlic, and the nutmeg to a boil in a small saucepan over medium-high heat. Cook until reduced by half. Season with salt and pepper; set aside.

　　

Step 3

Melt the butter in a skillet over medium heat. Add the leek; cook, stirring occasionally, until softened, about 5 minutes. Remove from heat. Stir in the parsley; season with salt and pepper. Set aside.

　　

Step 4

Preheat the oven to 400°F. Whisk the egg yolk and remaining tablespoon cream in a small bowl; set aside. Divide the puff pastry on a lightly floured surface into 2 6 × 13-inch rectangles. Set 1 rectangle on a baking sheet lined with parchment paper. Add half of the potatoes, leaving a 1/2-inch border all around and overlapping the potatoes slightly. Top with half of the leek mixture and 3/4 cup cheese; season with salt and pepper. Repeat the layering with the remaining potatoes, leeks, and cheese.

　　

Step 5

Brush the edges of the dough with egg wash. Cover with the remaining dough rectangle; gently press edges with a fork to seal. Cut 2-inch slits lengthwise in the center of the crust, 2 inches apart. Brush with egg wash. Refrigerate until cold, about 30 minutes.

　　

Step 6

Bake the pie until golden brown and puffy, about 35 minutes. Remove from the oven. Pour the cream mixture into the pie vents with a funnel. Bake 10 minutes more. Let stand 15 minutes before serving.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.