Prep 30 mins
Cook 40 mins
This delicious recipe comes from the Grapevine Restaurant in Logan, Utah. I love the simplicity of this pie, and it doesn't hurt that it's delicious as well. Dust off your mandoline and slice the potatoes really thin for the best flavour and presentation!
- 1 double pie pastry (use any recipe)
- 5 ounces smoked bacon, chopped
- 1 1⁄2 lbs russet potatoes, peeled and thinly sliced
- 1⁄4 cup chopped parsley
- white pepper
- 3 tablespoons butter
- 4 hardboiled egg, sliced
- 1⁄2 cup heavy cream
- 1 egg yolk, beaten
- Rollhalf the pastry out on a floured surface and fit into a 9 inch pie plate. Chill the prepared plate and the remaining pastry.
- Saute bacon in a skillet until brown; drain. Toss the potatoes with the parsley, salt and pepper in a bowl.
- Arrange half the potatoes in an overlappin glayer in the pie shell. Sprinkle with the bacon and dot with butter.
- Arrange the egg slices over the butter and top with the remaining potatoes. Pour the cream over the layers and chill in the refrigerator for about 20 minutes.
- Roll the remaining pastry and place over the pie. Trim and seal the edge. Brush with egg yolk and cut vents in the top to allow steam to escape.
- Bake at 350 degrees Fahrenheit for 20 minutes; reduce the oven temperature to 300 degrees Fahrenheit and bake for 10 to 20 minutes longer or until golden brown.