Martha Stewart Alsatian Potato Pie

Martha Stewart Alsatian potato pie turns Yukon gold potatoes, leeks and Comté cheese into a flaky, golden puff pastry pie in 1 hour 40 minutes. This make-ahead vegetarian French potato pie recipe fits holiday tables, potluck dinners, Christmas brunch and cozy fall gatherings.

Pour the reduced garlic cream through the vents after the first bake, because it seeps into the layers and keeps the filling rich and creamy. Skip it and the potatoes taste plain and dry against all that buttery pastry.

Martha simmers the cream with crushed garlic and nutmeg until it reduces by half, then pours it into the baked pie through slits in the crust. That second bake sets the cream around the potatoes, so every slice holds together instead of turning watery.

Martha Stewart Alsatian Potato Pie

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Course: DinnerCuisine: American, FrenchDifficulty: Medium

Servings

6

servings

Prep time

45

minutes

Cooking time

50

minutes

Calories

620

kcal

Thin potato rounds, soft leeks and nutty Comté sit between two sheets of puff pastry that bake up puffed and deep golden. A reduced garlic-nutmeg cream poured through the vents makes the center rich and tender.

Ingredients

• 3 Yukon gold potatoes (about 1 ½ pounds), peeled and cut into ¼-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
  

• Parsley, small sprigs for topping (optional)
  

Directions

• Boil the potatoes: Cover 3 peeled, sliced Yukon gold potatoes with water in a medium saucepan and bring to a boil over high heat. Add a pinch of salt and cook 13 to 15 minutes until just tender, then drain and let them cool.
• Reduce the cream: Bring 3/4 cup plus 3 tablespoons heavy cream, 5 crushed garlic cloves and 1/2 teaspoon nutmeg to a boil in a small saucepan over medium-high heat. Cook until the mixture is reduced by half, then season with salt and pepper.
• Cook the leeks: Melt 2 tablespoons butter in a skillet over medium heat and add the sliced leek. Cook, stirring occasionally, for about 5 minutes until softened, then stir in 1/4 cup parsley and season with salt and pepper.
• Prepare the pastry: Preheat the oven to 400°F and whisk the egg yolk with the remaining 1 tablespoon cream. Then divide the puff pastry into two 6-by-13-inch rectangles on a lightly floured surface and set one on a parchment-lined baking sheet.
• Layer the filling: Top the pastry with half the potatoes, overlapping them slightly and leaving a 1/2-inch border. Add half the leek mixture and 3/4 cup of the 1 1/2 cups grated Comté or Gruyère, season, then repeat the layers with the remaining potatoes, leek mixture and 3/4 cup cheese.
• Seal and chill: Brush the pastry edges with egg wash, cover with the second rectangle and press the edges with a fork to seal. Cut 2-inch lengthwise slits 2 inches apart, brush with egg wash, add parsley sprigs and refrigerate for about 30 minutes.
• Bake the pie: Bake about 35 minutes until golden brown and puffy. Pour the cream mixture into the vents with a funnel, then bake 10 minutes more.
• Rest and serve: Let the pie stand 15 minutes before slicing. That gives the cream time to set around the potatoes so the slices hold their shape.

Tools for this recipe

• Nordic Ware half sheet pan, Reynolds unbleached parchment paper, Cuisinart MultiClad Pro 3-quart saucepan, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use Gruyère instead of Comté?

Yes, the recipe lists Gruyère as an alternative, and it melts just as well. Both are nutty Alpine cheeses, so the flavor stays very close to the original.

Can I make this potato pie ahead of time?

You can assemble the pie, brush it with egg wash and keep it in the fridge until you are ready to bake. The recipe already chills it for 30 minutes before baking, so a longer rest in the cold works fine. Add the cream after the first bake, not before.

How do I store and reheat leftovers?

Wrap leftover slices well and refrigerate them for up to 2 days. Reheat in a 350°F oven until warm so the pastry crisps back up, because the microwave leaves it soft.

Do I need a funnel to add the cream?

A funnel makes it easy to pour the cream into the narrow vents without spilling it over the crust. If you don't have one, a small spouted measuring cup or a spoon poured slowly into each slit does the job.

What is the biggest mistake with this pie?

Overcooking the potatoes in the first step is the common one, because they bake again inside the pie and turn mushy. Pull them when they are just tender after 13 to 15 minutes, and let them cool before layering so they don't soften the pastry.