for the love of pie: mimi thorisson
If you’re anything like me,
you’ve dreamt you dream of packing up
and moving to the French countryside.
Dream about the markets,
and the boulangeries.
About the kitchens,
and the copper pots.
I love her site for a bunch of reasons.
But mostly because it reminds me
that childhood dreams
can do come true,
that there’s magic in the details
and that doing what you love,
with who you love
leads to great things.
FOR THE LOVE OF PIE — a series that celebrates the simple things.
Today, Mimi Thorisson and her Potato Pie with Comté Cheese and Lardons.
Potato Pie with Comté Cheese and Lardons
When I was 19, I often went on Saturdays to a small ‘salon de thé’ near the Bon Marché store in Paris with my mother. After a little shopping session, we always looked forward to a casual meal there – potato pie with salad. Ever since it closed down, I’ve thought fondly of that delicious potato pie, so I recreated it. It has become a family favourite, and for some reason I only make it on a Saturdays.
BEST SERVED WITH:
A mâche salad, for a late lunch on a Saturday!
ONE OR TWO THINGS:
I was an only child with a dream – to have a great big family with lots of dogs. I love adventure, taking chances and cooking huge meals for family and friends.
- 500 g/ 4 cups plain flour
- 250 g/ 1 cup unsalted butter (cubed & at room temperature)
- 2 eggs
- 3-4 tbsp water
- 1 & ½ tsp salt
- 900 g/ 2 pounds potatoes, peeled and sliced into fine rondelles
- 120 g/ ¼ pound lardons/ bacon, sliced into small sticks
- 190g/ 2 cups Comté cheese, sliced (or any of your favorite cheese)
- 2 onions, finely sliced
- 3 garlic cloves, finely sliced
- 30 g/ 2 tbsp butter, cut into small pieces
- ½ tsp nutmeg
- ½ tsp fresh thyme
- 2-3 tsp olive oil
- Sea salt and black pepper, for seasoning
- 1 egg yolk
- 1 tsp milk
- Mix all the ingredients together, start kneading until you get a soft dough. Make into a ball, cover with cling film and store in the refrigerator for 2 hours (for best results, leave to rest overnight).
- In a skillet, heat 1 teaspoon of olive oil and fry the bacon. Set aside. In the same pan, add one or two teaspoon of olive oil, fry the onion until golden and season with salt and pepper. Add the garlic towards the end. Set aside and leave to cool for 5 minutes. Peel and slice the potatoes.