Potato Torte [ Pie ]

Method

• 1)

  Pie Crust

  2 1/2 cups of flour, 1 teaspoon salt, 1/2 cup water, 2 sticks of butter,  mixed all the ingredients with your mixer, form a ball,  covered with Saran Wrap and refrigerate for  30 minutes.

  Remove dough from refrigerator and divide in half , roll half of the dough out on a flowered surface into  approximately 18x 13 inches pie dish. Repeat process on the other half [set aside].

  Ingredients for filling

  Cook the bacon and set aside, thinly sliced the potatoes, thinly slice  the Gruyere cheese. Heat up the heavy cream with the thyme stems, once is heated removed the thyme stems and toss.

  Start layering the pie dish , first with  one half of the dough then one layer of potatoes [sprinkle with salt and pepper], one layer of cheese and sprinkle the bacon . Repeat the process until you have 3 or 4 layers . Pour the warm heavy cream on top of the potato layers . Covered with the dough that you set aside earlier.

  Bake for one hour, depends on the oven you might need an additional 30 minutes. Enjoy.