Makes a lovely lunch with a tossed green salad.  Serves 6 to 8.

Pâte brisée 
12 oz of bacon, cooked and sliced
2 small onions sliced very thin (about 1 cup)
1/2 cup of parsley, chopped
2 lb of russet potatoes
Salt and pepper
1 egg yolk & 1 Tbsp of water
1/2 cup of heavy cream

• Cut the pastry in two with one piece slightly bigger than the other. Roll the bigger piece to a 12 x 14″ rectangle.
• Refrigerate. Roll the other piece to a 10 x 12 rectangle. Refrigerate.
• Peel the potatoes just before baking.
• Cut into thin slices to get about 4 cups.
• Do not wash the potatoes after slicing.
• In a large mixing bowl, toss together the potatoes, the onions, the bacon, the parsley, salt and pepper.
• Add 1/4 cup of the cream.
• On a large baking sheet, set the large rectangle of pastry and fill it with the mixture, leaving 1″ border.
• Cover with the small rectangle.
• Fold up the edges of the bottom piece of pastry over the top piece.

• Preheat oven 400°F.
• Brush the pastry with an egg glaze (egg yolk & water).
• Draw decorative lines with a fork on top of the pastry and tighten the edges.
• Cut deeper holes at regular intervals to let the steam escape.
• Bake for 45 minutes.
• Check with a knife to make sure the potatoes are tender.
• Sometime during the baking, dribble the rest of the cream into the pie through the small holes.
• Serve warm.