2 pie shells, yours or Pillsbury, one chilled in pan
3 medium baking potatoes, peeled
Salt and freshly ground black pepper
1/4 - 1/2 cup grated Gruyere cheese
1 egg yolk, whisked with a splash of water
Instructions
Preheat the oven to 375 degrees F.
In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.
Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.
Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full.
Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream._ Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges.Prick the top slightly. Brush with egg yolk, water mixture and bake for about 55 minutes or until potatoes are tender.
Originally Submitted
4/2/2012
0 Out of 5 from
0 reviews
You can add this Potato-Bacon Torte recipe to your own private DesktopCookbook.
