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