Bacon Potato Torte

This delish "potato pie" will please the whole family.  Hearty and filling - easy gourmet!  I serve this with a spring mix salad and vinaigrette.

4 slices of bacon, diced into lardons
3 sprigs fresh thyme
2/3 cup cream (heavy)
3 Idaho potatoes, peeled, quartered and sliced thinly
1/4 to 1/2 cup gruyere cheese
1 egg yolk with a little water (egg wash)
pie crusts

Preheat oven to 375*.

Cook the bacon in a small skillet until crispy.  Drain and set aside.

Heat the cream in a small sauce pan with the thyme sprigs.  Bring it to a simmer and remove from heat.  Set aside.

Put pie crust in pie pan (deep dish).  Prick the crust to avoid bubbling.  Arrange half the potatoes, half the bacon in one layer.  Repeat.  Remove the thyme sprigs from the cream and pour the cream over the potatoes.  You may need to add some cream to nearly cover the potatoes.  Top with the cheese.  Place the second crust on top of the pie, crimping the edges and slitting the center for steam to escape.  Brush egg wash over the crust.

Bake, uncovered, for 1 hour.  You will want a catch pan - tends to boil over.  Let rest 10 to 15 minutes before serving.