Alsatian Potato Pie

Cover the potatoes with water in a medium saucepan. Bring to a boil over high heat. Add a pinch of salt; cook until just tender, 13 to 15 minutes. Drain. Let cool.

Bring 3/4 cup plus 3 tablespoons cream, the garlic, and the nutmeg to a boil in a small saucepan over medium-high heat. Cook until reduced by half. Season with salt and pepper; set aside.

Melt the butter in a skillet over medium heat. Add the leek; cook, stirring occasionally, until softened, about 5 minutes. Remove from heat. Stir in the parsley; season with salt and pepper. Set aside.