2 (9 1/2 inch by 9 inch) sheets puff pastry, thawed overnight in refrigerator
1 1/2 cups shredded Gruyere cheese
4 cups frozen shredded hash brown potatoes, thawed
6 slices bacon, chopped
3 shallots, peeled and sliced thin
1 tsp salt
1/2 tsp pepper
1/3 cup sour cream
2 tbsp finely chopped fresh tarragon
Instructions
Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper. Place puff pastry on prepared baking sheet and press sheets together at short ends. Brush perimeter with water and fold over to create 3/4 inch border. Poke interior with fork and make shallow horizontal cuts around outer perimeter. Top with 1 cup cheese and bake until golden, about 15 mins.
Meanwhile, pat potatoes dry with paper towels. Cook bacon in large nonstick skillet over medium-high heat until crisp, 6-8 mins. Transfer bacon to paper towel-lined plate. Pour off all but 1 tbsp fat from pan. Add shallots and cook until softened, about 1 min. Stir in potatoes, salt and pepper and cook, stirring occasionally, until lightly browned, 4-6 mins. Stir in bacon.
Combine sour cream and tarragon in small bowl. Top parbaked pastry with potato mixture. Cover with remaining cheese and dollops of sour cream mixture. Bake until cheese is melted, about 5 mins. Serve.
Originally Submitted
9/20/2010
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