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1
Cover the potatoes with water in a medium saucepan.
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2
Bring to a boil over high heat.
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3
Add a pinch of salt; cook until just tender, 13 to 15 minutes.
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4
Drain.
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5
Let cool.
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6
Bring 3/4 cup plus 3 tablespoons cream, the garlic, and the nutmeg to a boil in a small saucepan over medium-high heat.
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7
Cook until reduced by half.
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8
Season with salt and pepper; set aside.
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9
Melt the butter in a skillet over medium heat.
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10
Add the leek; cook, stirring occasionally, until softened, about 5 minutes.
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11
Remove from heat.
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12
Stir in the parsley; season with salt and pepper.
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13
Set aside.
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14
Preheat the oven to 400F.
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15
Whisk the egg yolk and remaining tablespoon cream in a small bowl; set aside.
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16
Divide the puff pastry on a lightly floured surface into 2 6 x 13-inch rectangles.
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17
Set 1 rectangle on a baking sheet lined with parchment paper.
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18
Add half of the potatoes, leaving a 1/2-inch border all around and overlapping the potatoes slightly.
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19
Top with half of the leek mixture and 3/4 cup cheese; season with salt and pepper.
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20
Repeat the layering with the remaining potatoes, leeks, and cheese.
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21
Brush the edges of the dough with egg wash. Cover with the remaining dough rectangle; gently press edges with a fork to seal.
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22
Cut 2-inch slits lengthwise in the center of the crust, 2 inches apart.
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23
Brush with egg wash. Refrigerate until cold, about 30 minutes.
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24
Bake the pie until golden brown and puffy, about 35 minutes.
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25
Remove from the oven.
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26
Pour the cream mixture into the pie vents with a funnel.
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27
Bake 10 minutes more.
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28
Let stand 15 minutes before serving.
