Alsatian Potato Pot Pie

Folks. This is one yummy, yummy little pie. And when I mean yummy, I mean YUMMY. And when I mean little, I mean BIG. Now who doesn't like puff pastry? I mean, really? This pie is definitely a bit more work than your average pasta and sauce (it's a Martha Stewart... what can I say?) but it`s worth it if you`re in the mood for making a special dish. The potatoes definitely make it filling so you really don`t need that much. It`s nice paired with a salad to offset the cream, pastry... etc. etc. We cut the recipe in half and only used 1/2 of a puff pastry brick. I think that you could easily use 1/2 an 1/2 cream rather than full as well! Enjoy and, as always, bon appétit!


Ingredients: 
Serves 6
3 (about 1 1/2 pounds) Yukon gold potatoes, peeled and cut into 1/4-inch-thick rounds
Coarse salt
1 cup heavy cream
5 cloves garlic, 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 piece boneless skinless chicken, diced in to small pieces
1 large egg yolk
1 (14 ounces) frozen puff pastry, (such as Dufour), thawed
All-purpose flour, for work surface
1 1/2 cups grated Comte or Gruyere cheese (I used mozzarella)

Directions:
1. 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.

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

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. Set aside. When finished, cook chicken until browned. Set aside.

4. Preheat oven to 400 degrees. Whisk egg yolk and remaining tablespoon cream in a small bowl; set aside. Divide puff pastry on a lightly floured surface into two 6-by-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 potatoes slightly. Top with half of the leek mixture and 3/4 cup 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 lengthwise in center of crust, 2 inches apart. Brush with egg wash. Refrigerate until cold, about 30 minutes.

5. Bake pie 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.

* recipe cred, Martha Stewart