Versatile Potato Pie

This is a wonderful recipe to have on hand. Serve it with ham or bacon and veggies, on the side or inside, or with smoked salmon and a dill and rocket salad for a more formal meal. Serves 4.

125ml fresh cream
2 garlic cloves
2 x 400g packets puff pastry (or make your own, see Notes from my kitchen for an easy recipe)
400g potatoes, boiled and sliced
200g mozzarella, freshly grated
5 sprigs thyme
1 large egg, lightly beaten

Preheat the oven to 180C.
Heat the cream and garlic in a small saucepan for 5 minutes. Then remove and allow the garlic to infuse.
Lightly grease a 22cm pie dish with butter. Roll out the puff pastry and line the dish, allowing for some overhang of the pastry.
Lay potato slices over the base, top with cheese and thyme and continue to layer in this way until all the ingredients are used. Season with salt and pepper.
Roll out the second piece of pastry to form a lid. Cut off the excess pastry and roll the bottom layer of pastry over the top to seal. Make a small cross with a sharp knife in the middle of the pastry. Brush with the beaten egg. Bake at 180C for 40-45 minutes. Serve hot.

Variations: add boiled eggs and bacon to the layers in the pie for a breakfast version. Serve with roasted tomato and mushrooms.
Add sundried tomatoes and mushrooms to the layers for brunch.
Try your own ideas, the skies the limit on this one!