A delightful savory pie combining layers of potatoes, crispy bacon, and creamy cheese, encased in a buttery crust.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
In a skillet over medium heat, cook the bacon until crispy. Drain on a paper towel-lined plate and crumble when cool.
Cooking bacon slowly over medium heat prevents burning and ensures even crispiness.
In a small saucepan, heat the cream and thyme over low heat until it simmers. Remove from heat and let steep for 5 minutes, then discard the thyme.
Infusing cream with herbs adds a subtle depth of flavor.
Roll out one disk of dough on a floured surface and fit it into a pie pan. Refrigerate while preparing the filling.
Chilling the crust prevents it from shrinking during baking.
Slice the potatoes thinly and layer them in the pie crust, seasoning each layer with salt, pepper, and bacon. Sprinkle cheese between layers.
Using a mandoline slicer ensures uniform potato slices for even cooking.
Pour the infused cream over the layered potatoes, allowing it to seep through.
Pouring slowly ensures the cream is evenly distributed.
Roll out the second disk of dough and cover the pie. Seal the edges and brush with beaten egg. Cut slits in the top for steam to escape.
Brushing with egg wash gives the crust a golden, shiny finish.
Place the pie on a baking sheet and bake for 50-60 minutes until the crust is golden and the filling is bubbly.
Using a baking sheet catches any drips and prevents a messy oven.
Let the pie rest for 15 minutes before slicing and serving.
Resting allows the filling to set, making it easier to slice.
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