Fry bacon and render fat. Remove from pan.

Warm cream in pot with fresh thyme sprigs.

Line buttered pie dish with half of puff pastry.

Line pie dish with potato slices and season each layer and sprinkle with bacon.

Pour over thyme cream.

Top with cheese.

Cover with pastry and crimp and fold edges with thumb.

Cover with eggwash and cut vents.

Pie dish onto baking sheet.

Cook for 1 hour at 180 C.

If edges get too dark, can cover with foil.

Rest 15 mins before serving with green sald.