bigalan de pommes de terre

a picardy speciality we found in St-Valéry-sur-Somme: a very tasty, simple potato pie

for about 4

• 2 packs shop-bought flaky pastry 
• 500g potato 
• 2 onions 
• 150g smoked bacon (lardons or cut up small)
• salt 
• pepper
• crème fraiche

1. Divide the dough into two portions: 2/3 and 1/3. 
2. Line a pie dish with the 2/3 portion.
3. Cut the onions into thin slices and fry in a little butter until caramelized.
4. Peel the potatoes and cut into very thin slices.
5. Place successive layers of potatoes, then onions and lardons, seasoning each layer. 
6. Place the remaining pastry over the top, moisten the edges and firmly crimp the two pastry layers together. Prick the top of the pastry.
7. Bake for 1 hour at 180C. If pastry browns too quickly, cover with parchment paper or aluminum foil.
8. Before serving, cut an opening on the lid and pour in the cream.