Recipe for Isère Pie

Preheat the oven to 180°C.

Prepare the cream by heating the cream, cheese, salt, pepper, and nutmeg over medium heat until a smooth cream is obtained. Set aside.

Slice the onions and leeks thinly and sauté them in a pot with butter. Add the cream before they start to brown, then add the potato starch and blend. Set aside.

Slice the potatoes into thin rounds using a mandoline or knife. Parboil them in the remaining cream. Drain and set aside.

Remove the cheese from the freezer. Cut it into thin slices and set aside in the freezer. Chop the walnuts coarsely.

Roll out the first layer of puff pastry in a pie dish. Take a 20 cm diameter ring and stack the slices of potatoes in the ring, alternating layers of potatoes, béchamel sauce, cheese shavings, and small pieces of walnuts. Repeat the process until you reach a thickness of 4 cm. Brush egg yolk on the edges of the pastry and cover with a second layer of puff pastry.

Brush the top three times, waiting a few seconds between each application. Prick the dough lightly and score for a nicer presentation.

To finish, bake for 40 minutes at 180°C.