Preheat oven to 375 degrees F. Prepare a pie pan by spraying it with nonstick cooking spray.
Peel and cut the potatoes into 1/4-inch slices. Bring to a boil in salted water, then reduce heat and simmer for 10 minutes, until just tender. Drain and set aside.
In a large skillet, heat the olive oil and butter together over a medium heat. Add, leek, onion, white pepper, and nutmeg. Cook, stirring for 10 minutes, until softened.
Add about 1/3 cup of water, and cook until most of it has evaporated. Stir in mustard and parmesan. Set aside to cool.
Put a layer of pie pastry in the pie pan.
Spoon in half of the leek mixture, sprinkle on a layer of the cheddar cheese, and top with a layer of potatoes. Press down with the back of a spoon to compact everything.
Add the rest of the leek mixture, the Fontina cheese, and the rest of the potatoes.
Top with the second pie crust, crimping together the edges to seal it shut.
Whisk together the egg yolk and teaspoon of water. Brush the top of the pie with the egg wash. Cut a few slits in the lid to vent. Sprinkle with sea salt.
Bake for 45-50 minutes, or until golden. Allow to rest for 10 minutes before serving.
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