Summary

Ingredients

For the dough:

• 250 g flour
• 1 teaspoon salt
• 100 g butter
• 1 egg yolk

For the filling:

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

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Instructions

1. For the dough mix the salt into the flour, cut the very cold butter into cubes, add and knead until the flour becomes crumbly. Whisk the yolk in a little water and knead in enough to make a smooth dough. Shape into a ball, wrap in cling film and let rest in the refrigerator for at least thirty minutes.
2. In the meantime, peel the potatoes and cut into thin slices. Wash off well to remove excess starch. Dry and mix with salt, pepper and the chopped parsley. Cut the bacon into cubes and fry briefly until it takes on a light color.
3. Butter a flat form, divide the dough in half and roll out on a floured surface. Line the bottom of the pan with one sheet of dough. Ideally, an edge should protrude from the outside. Prick the base several times with a fork, then lay out a layer of the spiced potato slices on top of it. Peel and slice the eggs and lay out another layer. Pour the crème fraîche over the top, spread the bacon cubes on top and finish with another layer of potatoes.
4. Roll out the remaining half of the dough, whisk the egg yolk, brush the protruding edge of the lower half of the dough with it, put on the new sheet of dough and press the edges together. Now coat the surface with yolk, prick several times with a fork and bake the pie for twenty minutes in an oven preheated to 200 degrees. Then reduce the temperature to 180 degrees and bake for another hour. Then bake for another ten minutes at 140 degrees and then let the pie rest for another ten minutes.
5. Serve hot.