Potato and Egg Pie with Bacon and Crème Fraîche [0001004]

Ingredients:

4 large potatoes, peeled and thinly sliced
6 eggs
6 slices of bacon, cooked and crumbled
1 cup crème fraîche
1 cup grated cheese (choose a gluten-free variety)
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh chives or parsley, for garnish (optional)

Instructions:

Preheat your oven to 350°F (175°C) and grease a 9-inch (23 cm) pie dish.

In a large saucepan, parboil the potato slices in salted boiling water for about 5 minutes, or until they are slightly tender but not fully cooked. Drain and set aside.

In a mixing bowl, whisk together the eggs, crème fraîche, minced garlic, salt, and black pepper.

Layer half of the parboiled potato slices in the bottom of the greased pie dish.

Sprinkle half of the crumbled bacon over the potatoes.

Pour half of the egg and crème fraîche mixture over the bacon and potatoes.

Repeat the layers with the remaining potatoes, bacon, and egg mixture.

Top the pie with grated cheese, spreading it evenly.

Bake in the preheated oven for 30-35 minutes or until the pie is set, and the top is golden brown.

Allow the pie to cool for a few minutes before slicing.

Garnish with fresh chives or parsley if desired.

Serve slices of this delicious gluten-free Potato and Egg Pie with Bacon and Crème Fraîche as a hearty brunch or dinner dish. Enjoy!