Step 1

Preheat oven to 180°.

Step 2

Peel the potatoes, cut them into thin slices and pre-cook them for 2 or 3 minutes in water.

Step 3

Wash the leeks, slice them into thin rings and fry them in a pan over medium heat until they are tender and the lardons have browned.

Step 4

Meanwhile, roll out the shortcrust pastry half in a springform pan. If you feel like making it, you'll find a quick recipe on the Lemongrass and Cardamom blog. If not, a good store-bought pastry will work too.

Step 5

On the dough, spread the potatoes in successive layers, which should be seasoned at this point, followed by the leeks with bacon. Place the raclette cheese, cut into regular slices, on the third layer. (you counted right: there are three layers: potatoes-leeks-cheese).

Step 6

Cover with the remaining half of the dough and roll out. Form a chimney in the middle of the pie, brush with egg yolk mixed with cream.

Step 7

Bake for about half an hour. If you are not sure, you can stick a knife in the dough and test if the potatoes are tender.

Step 8

Cut into slices and serve immediately! It's good when it's hot.