French Potato And Lardon Pie

• 2 packets pre-made puff pastry
• 300 milliliters single cream
• 2 pieces garlic, peeled
• 1 teaspoon mixed herbs
• 100 grams smoked bacon lardons
• 500 grams waxy potatoes
• 1 piece egg beaten
• 1 pinch salt & pepper

1. Pre-heat the oven to 190crnPeel the potatoes, we used new potatoes, then with thernpeeler or a mandalin, slice them all very thin.
2. Rince and pat the potaoes dry.rnIn a metal quiche dish (30cm) line with 1 roll of puffrnpastry
3. Layer the potatoes, season as you go & add a couple ofrnlayers of the bacon. For vegetarians, remove bacon from thernrecipe.
4. Top the pie with the second roll of puff pastry, make 4rnholes in the top, crimp the edges and glaze with the beatenrnegg.
5. Bake at 190c for 30mins, then turn down to 160c andrnbaked for a further 30mins.
6. In a saucepan, let the cream garlic & herbs infuse overrna low heat until bubbling, then remove from the heat & takernout the garlic
7. Take out the pie & let cool for 10mins, then carefullyrnslice the top of the pie off and pour in your creamrninfusion. Put the top back on. Let it cool

packets pre, cream, garlic, mixed herbs, bacon, egg, salt

Taken from food52.com/recipes/33993-french-potato-and-lardon-pie (may not work)