My lovely vegetarian came to dinner the other night when we usually have fish so I also made the potato torte and the leeks and bacon. She loved both as did we.
The most time consuming act was drying the potatoes with a kitchen towel after cutting them with the mandolin and soaking them in water. I love the mandolin and use it more often then I thought I would. It was necessary for me to buy a protective glove after cutting my hand one time to many.
I had no problems pouring the cream in and was surprised as to how much the tourte could take. The cream did bubble up on the top and darken. The tourte did not turn out very dark after more then an hour in the oven
This is a very nice tourte to serve at lunch with a salad the puff pastry is not very good the day after so better serve the day it is made.