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4 strips bacon	3 medium potatoes
3 springs fresh thyme	Salt and pepper
2/3 c heavy cream	1/4 cup grated Gruyere cheese
Pie crust, recipe below	1 egg yolk+splash of water

Peel potatoes. Cook bacon until crispy; drain and set aside. When cool, crumble. In saucepan, heat thyme and cream over low heat to a bare simmer. Turn off heat and let seep for about 5 minutes. Remove thyme sprigs. Place bottom pie crust in pie pan. Slice potatoes in half lengthwise and then finely slice. Arrange potato slices in circles to make a layer in bottom of pan. Season with salt and pepper and about 1/4 of crumbled bacon. Continue layering until pie pan is nearly full (about 4 layers). Top with an even layer of cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. Roll out dough for top of pie. Cover pie and crimp edges closed. Brush top and edges with egg wash. Make a few slits for steam to escape, and put pie on baking sheet. Bake at 375 degrees until crust is browned and crispy and potatoes are cooked through, about 50 to 60 minutes. If edges get too brown, cover them with foil or shield. Remove pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.

Pie Crust:
2 1/2 cups flour	2 sticks cold butter
1 tsp salt	1/2 cup ice water

Put flour, butter, and salt in food processor. Pulse lightly just until mixture resembles wet sand. Add the water 1 Tblsp at a time, pulsing briefly after each addition. Keep adding water until dough begins to gather into larger clumps. Divide, place in plastic bags, and cool in refrigerator for about 30 minutes. Assemble pie as directed above.