I saw this Potato Bacon Torte recipe in passing on $10 Dinners on Food Network a few weeks ago. She was doing a show on her favorite french bistro meal. I decided to make it and it’s fabulous! It’s like a very light scallopped potatoes in a pie and would make a great brunch dish! As usual, I modified the recipe. While hers is more decadent, mine has more of things that you might already have — who wants to look for fresh thyme when I have a jar in the cabinet? Anyway, on to the show!
Ingredients:
- 5 strips of thick cut bacon, cooked
- 2/3 c. heavy cream
- pie crust for double-crusted 9″ pie
- 4 medium potatoes, peeled and thinly sliced
- salt, pepper and thyme
- 1/2 c. shredded Gruyere cheese
- 1 egg yolk, wisked with splash of water
Directions:
Preheat oven to 375F.
Place pie crust inside your pie pan. Place a layer of sliced potatoes in the bottom of the pan. Lightly salt and pepper. Sprinkle the slightest dash of thyme on the potatoes. Add about 1/4 of the cooked bacon. Repeat. The pan should be ALMOST full, but not quite.
Grate the cheese and place on top. Pour cream over whole pie and put second crust over top. Crimp crust closed and brush with egg yolk wash for beautiful golden color & crisp. Slice a few holes in top for steam.
Bake for 50-60 minutes and let rest for 15 minutes before serving.
Serves 4-6.
Enjoy!
