A traditional dish in our house, I've translated the recipe from the french via babelfish-- entertaining!

We never add butter, though I'm all for it, nor do we use garlic.

Pie with potatoes
my notes in italics

Preparation: 20 mn
Cooking: 40 mn
Rest: 0 mn
Total time: 60 mn

Difficulty: Easy

For 6 people:
- 2 puff pastries one package
- 6 potatoes
- 60 G of butter
- 20 Cl of crème fraîche
- 1 egg
- salt, pepper, parsley
- 2 cloves of garlic
- 2 shallots

The recipe
1 In a salad bowl, to cut potatoes out of fine discs. To salt, pepper.
Cut potatos into very thin slices, cut an onion into thin slices
To chop together garlic, shallot and parsley.

To add to potatoes. To mix.

2 To put a puff pastry in a tart mould. To spread out pastry in order to be able to cover the edges of tate dish. To furnish with potatoes and to strew with knobs of butter .
We layer potato, onion, fresh thyme, salt and pepper, repeat. Sometimes before the very last layer, seasoned meat. Then put a large amount of parsey and cover with second sheet of pastry

3 To cover with the 3/4 with the second puff pastry without forgetting to make a chimney.

With the remainder of the pastry, to prepare petals for the decoration of pie (optional).

4 To gild pie with the egg yolk. brush with egg yold, makes it golden

5 To cook 40 furnace minutes preheated with 180°C.

6 Before being useful, to cut out the hat and to make run the fresh cream on potatoes. To put on again the hat at once. To be useful.
remove from oven, cut off a tart-lip from the pastry. remove parsley and put in creme fraise. serve