makes 8 to 10 servings
4 Yukon gold potatoes (about 1 3/4 pounds)
8 ounces (2 sticks) unsalted butter
3 1/2 ounces thick-cut bacon, cut into 1-inch pieces
8 ounces onions, finely chopped
1 pound leeks, white and light green parts only, split lengthwise, washed well, and thinly sliced
1 pound tart apples, peeled, quartered, and sliced
Salt and freshly ground black pepper to taste
Pinch of ground nutmeg
1 pound puff pastry, defrosted according to package instructions
10 ounces Gomser cheese (raclette cheese)
1 large egg, beaten
Place the potatoes in a pot full of water, bring to a boil over
medium heat, then cook until a skewer glides easily into the center,
about 40 minutes in all. Remove the potatoes, peel, cut into quarters,
slice, and set aside.
In a large flameproof casserole, melt the butter with the bacon
over low heat and cook until the bacon is slightly crispy, about 10
minutes. Add the onions and leeks and cook, stirring, until softened and
slightly caramelized, about 20 minutes. Add the apples and cook,
stirring, for 5 minutes. Season with salt, pepper, and nutmeg.
Preheat the oven to 400 degrees.
Roll out two-thirds of the puff pastry dough to fit into a 9-inch
diameter deep-dish pie pan. Spread half the onion mixture over the dough
and top with half of the potatoes and then half the cheese. Cover the
cheese with the remaining filling in the same order. Roll out the
remaining puff pastry and cover the filling with it. Score in several
places and brush with the beaten egg. Bake until golden brown, about 35
minutes. Serve hot.
bacon recipe source: Hot & Cheesy by Clifford A. Wright (Houghton Mifflin Harcourt, 2012); Kimberly L. Jackson, NJ.com, January 29, 2013