Potato-Onion-Bacon Slab Pie
Ingrediënten
- 2 medium Yukon Gold potatoes ¾ lb, peeled, cut into ¼-inch slices
- ½ lb bacon cut into ½-inch pieces
- 1½ cups chopped sweet onions
- 1 can 8 oz refrigerated seamless dough sheet
- 1 cup shredded Gruyère cheese 4 oz
- ¼ cup sliced green onions 4 medium
- 1 egg
- ¼ cup whipping cream
- ½ teaspoon pepper
Instructies
- Heat oven to 375°F.
- Line 15x10x1-inch pan with cooking parchment paper.
- In medium saucepan, place potatoes and enough water to cover.
- Heat to boiling.
- Boil uncovered 5 to 8 minutes or just until tender; drain well.
- Meanwhile, in 10-inch nonstick skillet, cook bacon over medium-high heat 6 to 8 minutes, stirring frequently, until crisp.
- Drain on paper towels.
- Reserve 1 to 2 tablespoons drippings in skillet.
- Add sweet onions; cook over medium heat about 8 minutes, stirring occasionally, until tender and lightly browned.
- Remove dough sheet from can; unroll in pan.
- Gently stretch or roll dough to 14×8-inch rectangle.
- Leaving 2-inch border around edges, layer potatoes, sweet onions, bacon, ½ cup of the cheese and the green onions on dough.
- Fold up sides of dough to partially enclose filling, pleating as necessary and pressing to seal.
- In small bowl, beat egg, whipping cream and pepper with whisk until blended.
- Slowly pour over filling.
- Sprinkle with remaining ½ cup cheese.
- Bake 20 to 25 minutes or until crust is golden brown.
Notes / Tips / Wine Advice:
Make it ahead :
To make this pie ahead of time, cook the potatoes, bacon and onions the day before and refrigerate. Assemble the pie up to 2 hours before baking; cover and refrigerate. Add 3 to 5 minutes to the bake time to ensure the filling is hot.
Nutritional Information
Calories: 370 kcal
