Picard Potato Pie (La Tarte Picarde)

1.Preheat your oven to 375°F (190°C).

2.Roll out the pre-made pie crust and fit it into a 9-inch tart pan. Trim any excess dough hanging over the edges.

3.In a medium saucepan, combine the heavy cream, whole milk, and minced garlic. Heat over medium-low heat until the mixture is warm but not boiling. Stir occasionally.

4.Add the sliced potatoes to the saucepan and cook for about 10 minutes, stirring gently, until the potatoes are slightly tender. Remove from heat.

5.Season the potato mixture with nutmeg, salt, and black pepper to taste.

6.Layer half of the potato mixture evenly over the pie crust in the tart pan.

7.Sprinkle half of the grated Gruyère cheese over the potatoes.

8.Add the remaining potato mixture on top, spreading it evenly.

9.Sprinkle the remaining Gruyère cheese over the top layer of potatoes.

10.Dot the top with small pieces of butter.

11.Place the tart pan on a baking sheet to catch any drips, and bake in the preheated oven for about 40-45 minutes, or until the potatoes are tender and the top is golden brown.

12.Remove the tart from the oven and let it cool for a few minutes.

13.Sprinkle the chopped fresh parsley over the top before serving.

14.Slice and serve the Picard Potato Pie warm.