for the love of pie: mimi thorisson

HG | 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,
the pâtisseries
and the boulangeries.
About the kitchens,
the butter
and the copper pots.


If you’re anything like Mimi Thorisson,
the talent behind Manger
you’ve done exactly that.


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.
xo, N


FOR THE LOVE OF PIE — a series that celebrates the simple things.
Today, Mimi Thorisson and her Potato Pie with Comté Cheese and Lardons.


HG | Mimi Thorisson


Mimi Thorisson

Potato Pie with Comté Cheese and Lardons

Médoc, France


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.


HG | Mimi Thorisson


A mâche salad, for a late lunch on a Saturday!


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.



HG | Mimi Thorisson


Potato Pie with Comté and Lardons


    Serves 4-6
    For the pastry:
  • 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
  • For the filling:
  • 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
  • For the eggwash:
  • 1 egg yolk
  • 1 tsp milk


    For the dough:
  1. 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).
  2. For the filling:
  3. 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.
  4. For the crust:
    On a clean surface covered with parchment paper, add a dash of flour and roll out 2 pastry disk to fit your pie dish. Line the pie dish with the first disc, leaving 2 cm overhang. Place a layer of potatoes, onion/garlic, bacon and cheese. Sprinkle nutmeg and thyme all over. Scatter bits of butter and finish with a layer of potatoes. Season with sea-salt and pepper. Brush the edge of the base pastry with water and cover with your second pastry disc. Seal together by pressing firmly on the side of the dish with your thumbs. Cut off excess pastry dough and re-roll to create 5-7 leaves to decorate the pie (see photo). Brush pie with egg wash. Prick a small hole in the center of the pie.
    To bake:
    Bake in a preheated oven 210°C/ 410 F for 40-45 minutes. Cover with parchment paper if pie browns too much.



HG | Mimi Thorisson


Oddur Thorisson

HG | Mimi Thorisson


posted on May 20, 2013 by Nikole


  1. Julia says:

    Love the latest {savory} twists in the Love Of Pie series …

  2. Sasha says:

    I’m happy to see more pie love! Mimi’s blog is such an inspiration. Who doesn’t dream of living such a life?

    Magic truly lies in the little details.

  3. Ester says:

    This looks absolutely delish!

  4. Michelle says:

    Oh, you had me at copper pots….or was it the butter, no it was at patisserie…

  5. Simple flavors are the best ones. I love the pictures and the story behind them.

  6. Jade Sheldon says:

    Their blog is one of my favorites! So happy to see them featured here. This pie looks AMAZING…

  7. Sarah says:

    Thank you for the introduction … I went to her site and can’t get enough of her, her photos, her writing and how she made her dreams come true. It’s so nice when you come across another blog that you really want to add to your list and can’t wait for their next post….

    My husband and I are about to embark on a journey to make our dream of living in the country come true and I hope it does lead to great things. :)

    Sarah xo

  8. Sanda says:

    Love her blog, and also dream about stone house on the Croatian coast where I would grow olives and lemons..maybe one day!!

  9. Yum, I’m just imagining the carbo load from this pie. Plus, can’t forget the cheese!

  10. I love this pie series! You feature such lovely, unique and inspired recipes!

  11. Love here recipes and her blog!

  12. Nikole, it’s like you’re inside my head, picking my favorite bloggers every time! Love the savory direction.

  13. Céline says:

    This post is touching me particularly. I live in the french countryside, in the Jura area where eating Comté cheese is not just casual it’s a way of life… Thank you for this post!!

  14. Beautiful blog, delicious photos, tasty recipe, lovely story, perfect family :)
    Very good job with the blog!

  15. […] days ago I came across a gorgeous recipe series titled For the Love of Pie, in particular a beautiful entry by Mimi Thorisson. Potatoes, bacon, onions and herbs… it’s all very French countryside, rustic and […]

  16. Françoise DASTROS says:

    Bonjour Madame,

    Je vous ai découvert lors d’un séjour à Paris chez mes enfants. Ma belle-fille Amandine, journaliste styliste déco et culinaire m’a montré votre site. Je suis tombée sous le charme, que de beauté partout !!!
    Par contre pouvez-vous me dire si vos recettes et livres sont traduits quelque part ?
    A la lecture l’anglais est plus facile pour moi mais pour les quantités je ne sais pas convertir ou traduire.
    Je vous remercie de me donner des renseignements à ce sujet.
    Très bonne année à vous et votre belle famille.

Leave a Reply