Ingredients
2
medium Yukon Gold potatoes (3/4 lb), peeled, cut into 1/4-inch slices
1/2
lb bacon, cut into 1/2-inch pieces
1 1/2
cups chopped sweet onions
1
can (8 oz) refrigerated seamless dough sheet
4
oz Gruyère cheese, shredded (1 cup)
1/4
cup sliced green onions (4 medium)
1
egg
1/4
cup whipping cream
1/2
teaspoon pepper
Preparation
Heat oven to 375°F. Line 15x10-inch pan with cooking parchment paper. In medium saucepan, place potatoes and enough water to cover. Heat to boiling. Boil uncovered 5 to 8 minutes or just until tender; drain well.
Meanwhile, in 10-inch nonstick skillet, cook bacon over medium-high heat 6 to 8 minutes, stirring frequently, until crisp. Drain on paper towels. Reserve 1 to 2 tablespoons drippings in skillet. Add sweet onions; cook over medium heat about 8 minutes, stirring occasionally, until tender and lightly browned.
Remove dough sheet from can; unroll in pan. Gently stretch or roll dough to 14x8-inch rectangle. Leaving 2-inch border around edges, layer potatoes, sweet onions, bacon, 1/2 cup of the cheese and the green onions on dough. Fold up sides of dough to partially enclose filling, pleating as necessary and pressing to seal.
In small bowl, beat egg, whipping cream and pepper with whisk until blended. Slowly pour over filling. Sprinkle with remaining 1/2 cup cheese.
Bake 20 to 25 minutes or until crust is golden brown.
