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1
Preheat the oven to 350F.
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2
Place a small saucepan over medium heat.
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3
Add the bacon bits and cook them for a few minutes to re-crisp them and freshen their flavor.
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4
When crispy, spread them out on a plate to cool.
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5
Add the butter to the saucepan.
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6
When melted, add the scallions and cook for about 2 minutes.
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7
Add the garlic and cook for one minute longer.
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8
Add the cream, bouillon, and pepper, then stir to combine.
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Heat the mixture until it is hot but yet not simmering.
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10
The goal here is to melt the bouillon and infuse the cream with the onion mixture.
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11
Take the pan off the heat and allow the sauce to cool slightly while you are preparing the remaining ingredients.
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12
Unroll one of the sheets of pie dough and press it into a 9 deep-dish pie plate.
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13
Place the pie dish and remaining pie dough in the refrigerator while you are preparing the potatoes.
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14
Peel the potatoes and slice them thinly.
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15
Do not add the potatoes to water because you need the starch from the potatoes to keep them from sliding around when you cut into the pie after it is cooked.
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16
I use a mandoline to cut the potatoes but you can use a knife.
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17
Shingle 1/3 of the potatoes on the bottom of the pie crust, stacking the potatoes slightly thicker around the edges and thinner in the middle.
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18
Theres already a lot of salt in the bouillon, bacon, and cheese but I still like to add a pinch of salt to the potatoes because they suck up so much salt when baking.
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19
They taste OK without the additional salt, so Ill leave that up to you.
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20
Sprinkle the potatoes with 1/3 of the bacon and 1/3 of the parmesan cheese.
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21
Spoon 1/3 of the cream mixture over the potatoes.
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22
Repeat this process two more times to use up the remaining ingredients.
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23
Add another sheet of dough to the top of the pie, then seal and flute the edges.
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24
Cut a couple of slits in the top of the crust to allow steam to escape.
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25
Cover the edges of the pie dough with aluminum foil and bake for 40 minutes.
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26
Remove the foil and bake another 25 to 30 minutes or until the crust is a deep brown.
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27
When properly cooked, you should be able to easily insert a knife into the potatoes but they should still be firm enough to retain their shape.
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28
Let cool for 10 minutes before serving, if you can wait that long.
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29
For an accompanying story, check out Cooking Ventures at http://cookingventures.blogspot.com
