lb PEI russet potatoes, peeled and thinly sliced
tsp dried thyme leaves
tbsp finely chopped chives, divided
pinch freshly ground black pepper
cup grated PEI cheddar cheese
cup sour cream
cup maple syrup
tsp bacon bits
Preheat oven to 400°F.
In a large bowl toss together potatoes, thyme and 2 tbsp chives, season with salt and pepper.
Line an 8-inch pie plate or an 8 x 8-inch baking dish with bacon slices overlapping to form a crust. On top of the bacon, layer ¼ of the potatoes, sprinkle with ¼ of the cheddar, repeat three more times ending with a layer of cheese. Cover with parchment paper, and foil.
Bake for 2 hours and then remove parchment and foil, continue to bake for another 30 minutes or until potatoes are tender when pierced.
While potato pie is baking, prepare maple bacon sauce. In a small bowl stir together all the sauce ingredients.
Remove pie from oven and transfer to a rack. Let sit for 15 minutes to firm up before slicing. Sprinkle over remaining chives. Serve potato pie with a drizzle of the maple bacon sauce.
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