Potato, onion and cheese pie

First of all I would like to apologize for my absence.
I have some family problems  and a flurry of psoriasis by stress. So, all this makes me very discouraged and sometimes sad out of the blue. I hope you know understand .

On Tuesday I woke up wondering why I had bought so many potatoes, I think I found them cheap and with a  ideal size  for roasting, but, as they were closed in the package I had no choice, bring home three pounds!!!

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Happy women´s day

I made this pie on Friday, taking  advantage of good and down temperatures to use the oven
You can also add ham (I've done and looks great) or  crispy bacon intead the cheese if you like.
I hope you enjoy the recipe and have a great weekend.

Ingredients Box store bought puff pastry or your favorite flaky  crust pie recipe 3 Yukon gold potatoes ( more or less 1 1/2 pounds) Peeled and cut into thick rounds 300 ml  heavy cream  2 garlic cloves crushed. 2 tablespoons unsalted butter room temperature. 2 white big onions finely sliced  Rosemary ´s fresh leaves 150 g (1 cup and a half) Gruyere or Ementhal cheese cut into small dices  sea salt 1 large egg yolk,for egg wash

Method: Cover potatoes with water in a medium saucepan.Add salt. Bring to boil.cook until just tender Drain and reserve Bring cream and garlic to boil in a small sauce pan. Cook until reduce by a half and reserve Melt butter in a skillet over medium heat add onions , cook, stirring occasionally  until softened. Remove from heat and reserve. Preheat oven 250°C or Medium for gas ovens  On a lightly floured surface , roll out and trim dough into two 13 by 6 inch rectangle. Set one rectangle on a parchment lined baking sheet Top with the half of the potatoes then the half of soften onions and cheese, season with a little salt and rosemary´s leaves. repeat layer with remaining potatoes, onions and cheese. Spread with the reduced cream and cloves. Brush overlap with water to seal and cover with remaining dough rectangle. Gently press edges with a fork to seal. Mix egg yolk with the reduced cream leftover and brush. Bake until golden brown.Transfere pie to a wire rack, and let stand 15 minutes before serving  Serves 6