This pie is soooo good on a crisp, fall evening!
Who doesn’t love potatoes, bacon, cheese and a flaky crust? This is a must try pie! Easy to make and warms up well as leftovers. The recipe I am including calls for swiss cheese but you can use Cheddar, Gouda or Manchego — all are great in this recipe. In addition, I have made this pie with browned sausage crumbles in lieu of bacon (especially good for brunch)!
Ingredients
2 pie crusts (refrigerated or use your favorite recipe)
4 slices bacon, cooked crisp
3 medium baking potatoes, peeled, sliced to even thickness (about 1/8 inch)
Salt & freshly ground black pepper
¼ cup grated Swiss cheese
2/3 cup heavy cream
¼ teaspoon dried thyme or 1/4 teaspoon dried rosemary
1 egg yolk, whisked with a splash of water
1. Preheat the oven to 375°F.
2. Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise, and then thinly slice into half moons. Working in circles, arrange the potato slices in the pie crust to cover the bottom. Season with salt and pepper, and crumble one piece of the bacon over the potatoes. Repeat the layers three more times. The pan should be nearly full. Top with the shredded cheese.
3. Whisk the dried thyme into the cream and slowly pour the cream around and over the entire pie, allowing it to seep down between the potato slices.
4. Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet.
5. Bake the pie until the crust is browned and crispy and the potatoes are cooked through, 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before serving.