potato pie

Ingredients for 6 servings:

• 250 g flour
• 1 tsp salt
• 100 g butter
• 1 egg yolk
• 800 g potato(s), waxy
• ½ bunch parsley
• 150 g smoked bacon
• 5 eggs, hard-boiled
• 200 ml crème fraîche
• salt and pepper
• 20 g butter for the mold
• 1 egg yolk for glazing

Instructions

Working time approx. 40 minutes; Rest time approx. 1 day 6 hours; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 1 day 8 hours 20 minutes

A recipe from Alsace

For the dough, mix the salt into the flour, add the very cold butter, cut into cubes, and knead until the flour becomes crumbly. Whisk the egg yolk with a little water and knead in enough to form a smooth dough. Form into a ball, wrap in cling film, and let rest in the refrigerator for at least 30 minutes. Meanwhile, peel the potatoes and cut into thin slices. Wash thoroughly to remove excess starch. Dry and mix with salt, pepper, and the chopped parsley. Cut the bacon into cubes and fry briefly until lightly browned. Butter a shallow dish, divide the dough in half, and roll out on a floured surface. Line the bottom of the dish with one sheet of dough. Ideally, there should be an overhang on the outside. Prick the bottom several times with a fork, then arrange a layer of seasoned potato slices on top in a scaly pattern. Peel the eggs, slice them, and arrange them in another layer. Pour the crème fraîche over the pie, arrange the bacon cubes on top, and finish with another layer of potatoes. Roll out the remaining half of the pastry, whisk the egg yolk, brush the overhanging edge of the bottom half with it, place the new sheet of pastry on top, and press the edges together. Brush the surface with egg yolk, pierce several times with a fork, and bake the pie for 20 minutes in an oven preheated to 200 degrees Celsius. Then reduce the temperature to 180 degrees Celsius and bake for another hour. Finally, bake for another 10 minutes at 140 degrees Celsius, then let the pie rest for another 10 minutes. Serve hot.