LAYERED POTATO PIE
Is it a pie? Is it a potato bake? No. It’s Layered Potato Pie.
Creamy layers of cheesy potato, scattered with smoky bacon and enhanced with herbs are
lovingly encased in crisp, flaky pastry for the ultimate in comfort food.
INGREDIENTS:
2 sheets frozen puff pastry, defrosted
1.5 kg washed white potatoes
1 tbsp olive oil
200g smoked bacon, diced
1 onion, diced
4 tbsp butter
2 tsp crushed garlic
1 tbsp flour
600ml heavy cream
250g grated gruyere Colby, plus extra for top
½ tsp ground black pepper
1 tbsp chopped chives
2 tsp fresh thyme
Extra herbs for garnish
METHOD:
Preheat your oven to 180°
Lightly grease a large tart pan and lay the pastry in it, overlapping and sealing the edges
in the centre.
Gently press the pastry into the sides and base and then remove excess.
Chill until ready to cook.
Peel your potatoes and slice into 5mm thick slices
Pour the olive oil into a large frying pan and add the bacon and the onion, cooking over
medium heat until they start to brown