Bacon Potato Pie
Prep: 15 minutes Cook: 60 minutes
2 premade 9” pie shells
6 strips Hatfield Chef Signature Bacon (SKU: 2229)
1 cup heavy cream
4 sprigs thyme
3 medium baking potatoes, peeled
Kosher salt and freshly ground pepper
¼ cup grated gruyere cheese
1 large egg yolk
Preheat oven to 375°F.
Cook bacon in a sauté pan over medium heat until crisp; drain on paper towel. Let cool, then crumble.
In a sauce pan over low heat, simmer cream and thyme until barely simmering. Remove from heat; let steep 5 minutes. Remove thyme.
Slice the potatoes in half lengthwise, then thinly slice crosswise.
Add a layer of potato slices over the dough in a circular pattern, overlapping; season with salt and pepper, sprinkle about one-quarter of the bacon. Continue layering until the pan is nearly full. Top evenly with the gruyere. Gently pour the cream over the potatoes, allowing it seep down between the potato slices.
Using the second thawed pie shell lay the dough over top of the filling; press edges of the 2 crusts together and crimp them closed. Beat the egg yolk with a splash of water and brush on the top crust. With a sharp knife, cut a few slits in the center of the crust to allow steam to escape. Place the pie on a baking sheet and bake until crust is browned and the potatoes are cooked through, 50-60 minutes. (Cover the edges with foil if they brown too quickly). Let rest for 15 minutes before cutting into wedges.