400g shortcrust pastry (or 2 pieces of ready-made shortcrust pastry)
150g potatoes (with firm flesh)
100g Lard sec du Valais IGP (raw bacon)
100g white of leeks
250g Raclette du Valais AOP cheese
1 egg yolk
Peel and dice the potatoes. Slice the leek, bacon and raclette cheese into thin strips.
Mix the eggs and cream together and season with salt and pepper.
Heat the bacon in a pan then add the leeks and diced potatoes and a dash of white wine. Let the mixture cook until the liquid has completely evaporated, then season with salt and pepper.
Divide the pastry in two and roll out one piece to a thickness of 3mm before transferring it to a buttered baking tray. Prick all over with a fork.
Spread leek, potato and bacon mixture over the pastry base then add the cheese, eggs and cream.
Roll out the rest of the dough and use it to cover the entire mixture, making sure to seal the edges. Make a hole in the middle of the pastry lid and brush with beaten egg.
Bake in the centre of a pre-heated oven at 180° for 30 minutes.
BONUS ! Saviesanne pie interpreted by Chef Damien Germanier, video RTS : ici