Savoyard Potato and Reblochon Pie
Ingredients
- 1.3 pcPuff pastry (ready-to-use)
- 0.7 kgPotato (peeled and sliced)
- 0.7 pcReblochon cheese (halved)
- 133.3 gSmoked lardons (plain)
- 1.3 pcYellow onion (finely sliced)
- 66.7 mlDry white wine
- 100 mlLiquid cream
- 0.7 pcEgg (beaten for egg wash)
- 0.7 pinchNutmeg
- 0.7 pinchBlack pepper ground
Method
Golden puff pastry that cracks under the knife, revealing a heart of tender potatoes and melting cheese. The aroma of smoked bacon and melted cheese fills the kitchen.
- 1
Boil the potatoes in salted water for 15 minutes. They must remain firm to the touch. Drain, let cool slightly, and slice into 5mm rounds.
- 2
In a hot pan, brown the smoked bacon and sliced onions. When onions are translucent and bacon is colored, deglaze with dry white wine. Reduce until liquid is gone to concentrate the juices.
- 3
Line a mold with the first puff pastry. Layer potatoes, the bacon-onion mixture, then the remaining potatoes. Season with pepper and a pinch of nutmeg. Pour the liquid cream over everything.
- 4
Cut the reblochon in half lengthwise and place it rind-side up on the potatoes. Cover with the second pastry. Seal the edges firmly. Cut a small hole in the center to let steam escape.
- 5
Brush the surface with egg yolk. Bake at 200°C. The pie is ready when the pastry is well-risen and deep golden, about 30 minutes.
Frequently asked questions
How do you get this dish right?
- Don't add salt during assembly: the bacon and reblochon provide plenty of salt.
- The small chimney in the center is crucial for steam to escape, keeping the pastry crispy instead of soggy.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in the oven at 150°C to maintain the pastry's crispness, avoid the microwave.
