Christmas layered potato pie with confit cod, creamy leek and almond crust

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F. Lightly grease a baking dish about 9 x 13 inches with a little of the olive oil.

2. 2

   Place the cod in a small skillet or saucepan, add 120 ml (1/2 cup) of the olive oil, 2 minced garlic cloves, half of the thyme, and a pinch of black pepper. Cook over very low heat for 10-12 minutes, without letting it boil, until the fish is just cooked and flakes easily. Remove, let cool slightly, and break into large flakes.

3. 3

   Meanwhile, cook the potatoes in a large pot with water and 1 teaspoon salt for 8 minutes after the water comes to a boil. They should be just barely tender, not fully cooked. Drain carefully and set aside.

4. 4

   In a large skillet, melt the butter with the remaining olive oil. Add the leeks, remaining garlic, and 1/2 teaspoon salt. Cook for 8-10 minutes over medium-low heat until the leeks are soft and sweet, without browning too much.

5. 5

   Add the white wine to the leeks and let it reduce for 2 minutes. Stir in the heavy cream, milk, Dijon mustard, nutmeg, remaining thyme, lemon zest, and half of the parsley. Cook for 3-4 minutes until slightly thickened. Adjust with salt and black pepper.

6. 6

   In a bowl, combine the grated Gruyère, sliced almonds, and breadcrumbs. Reserve this mixture for the crust.

7. 7

   Assemble the pie by laying a layer of potatoes on the bottom of the baking dish. Top with some of the flaked cod and some of the creamy leek mixture. Repeat the layers until everything is used, making sure the top has plenty of creamy leeks.

8. 8

   Sprinkle the Gruyère, almond, and breadcrumb mixture evenly over the top. Drizzle with any aromatic oil left from the cod.

9. 9

   Bake at 190 °C / 375 °F for 30-35 minutes, until the pie is bubbling and the crust is golden. If you want more color, broil for 2-3 minutes, watching closely.

10. 10

    Remove from the oven and let rest for 10 minutes. Finish with the remaining parsley on top and serve hot.