Potato pie, candied onions and melted cheese

Ingredients

• 4 yellow onions
• 15 g of semi-salted butter + a little
• 1 tablespoon(s) of honey
• 1 bunch of thyme
• 1 kg of gratin potatoes
• 750 g shortcrust pastry

• a little flour

• 2 tablespoons of thick crème fraîche
• 1 Reblochon

For gilding

• 1 egg

Preparation

1. Peel and slice the onions into thin slices. In a pan, sauté them for 20 minutes with the salted butter, honey and chopped thyme. Peel the potatoes and cut them into thin slices. Cook them for 15 minutes in a pan of boiling salted water. Rinse them under cold water, then drain them on a clean cloth.

2. Preheat the oven to 200°C/th. 6-7. Spread the dough into 2 discs approximately 30 cm in diameter. Place a first disk on a baking tray lined with a sheet of parchment paper. Place the second disk in the refrigerator while you prepare the rest of the recipe.

3. Prick the first disk using a fork. Arrange the potatoes, cream, salt and pepper, add the reblochon cut in half, place the 2 halves side by side, then the candied onions. Fold the edge of the dough over the potatoes.

4. Close the pie with the second disk of dough pierced in the center. Press the edges well to close it.

5. Brush with beaten egg using a brush, then decorate with scraps of pastry. Also gild the decorations. Bake for 50 minutes.

6. Unmold the pie and serve it hot.