For a little "healthier" spin on the recipe, I use half-and-half. The Gruyere cheese is absolutely delicious in this dish, but if you can't find it or want a less-expensive alternative use provolone cheese. Also, depending on how big your dish turns out, you may need to add additional cream--I used around a cup because mine was a little deeper than a standard pie dish. The original recipe calls for 2/3 cup.
Enjoy!
Ingredients
- 4 strips bacon
- 3 sprigs fresh thyme
- 1 cup half-and-half
- 2 Pie Crusts
- 4 regular-sized potatoes
- Salt and freshly ground black pepper
- 1/2 cup grated Gruyere (or provolone) cheese
Directions
1. Preheat the oven to 375 degrees F.2. Cook your bacon. I usually put mine in the oven by covering a baking sheet in tin foil and baking it for 10 minutes at 400 degrees F. I flip the bacon at about 5 minutes. Crumble the bacon when it has cooled.
3. Heat the half-and-half with the sprigs of thyme over med-low heat. When it has been brought to a simmer, remove from heat, place lid on sauce pan and let steep for about 5 minutes.
4. Finely slice your potatoes; you don't want them too thick or they won't soften.
5. Roll out the bottom layer of your pie crust to fit your pie pan.
6. Arrange the potato slices in the pie crust in a circular pattern and sprinkle each layer with salt and pepper to taste as well as add about a 1/4 of the bacon on top of each layer.
7. Top the final layer with the Gruyere cheese and then evenly pour the half-and-half over the top.
8. Roll out the top layer of your pie crust and place on top. Your roller can help; roll the pie crust onto your roller and then roll it out on top of your torte.
9. Cut some slits in the center of the top pie crust, which will allow the steam to escape.
10. Bake for about 60 minutes. If your crust is getting too brown before the torte is done, place aluminum foil around the edges of your crust. When done, allow to cool for a few minutes before slicing and serving.
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