I watched this recipe be made on a new show on the Food Network called Ten Dollar Dinners with Melissa d'Arabian. My only changes I made were that I cook my bacon in the microwave and used store bought pie crust. Great with a simple salad.
4 strips bacon, cooked crisp
3 sprigs fresh thyme
2/3 cup heavy cream
2 Pie Crusts (I use Pillsbury® Refrigerated Pie Crusts)
3 medium baking potatoes, peeled
Salt and freshly ground black pepper
1/4 cup grated Gruyere cheese
1 egg yolk, whisked with a splash of water
Preheat the oven to 375 degrees F.
In a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.
Put one pie crust in the bottom of a 9 inch pie plate. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)
Cover the pie with the second pie crust and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.