Savoyard Potato and Reblochon Pie

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.

• Prep time: 30 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 899
• Protein: 31 g
• Carbs: 66 g
• Fat: 54 g

Ingredients

• 1.3 piece Puff pastry ( ready-to-use )
• 0.7 kg Potato ( peeled and sliced )
• 0.7 piece Reblochon cheese ( halved )
• 133.3 g Smoked lardons ( plain )
• 1.3 piece Yellow onion ( finely sliced )
• 66.7 ml Dry white wine
• 100 ml Liquid cream
• 0.7 piece Egg ( beaten for egg wash )
• 0.7 pinch Nutmeg
• 0.7 pinch Black pepper ground

Instructions

1. Preparing the potatoes

   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. Sautéing the filling

   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. Assembling the pie

   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. Adding cheese and sealing

   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. Glazing and baking

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the fridge. Reheat in the oven at 150°C to maintain the pastry's crispness, avoid the microwave.