The following recipe is a supplement to the Dining feature "Now, that's good readin'" and is reprinted with permission from La Régalade: Simple French Bistro Food at Home (Whitecap Books, $29.95). All rights reserved.

Saint-Nectaire Potato Cake
(Gí¢teau de pommes de terre au Saint-Nectaire)

All the flavours of Auvergne are on your plate with this dish. The potatoes, ham, pinch of garlic, and Saint-Nectaire come together in perfect harmony. Saint-Nectaire is a semisoft cow cheese similar to Reblochon. This is a great recipe if you want to do a simple, one-dish dinner meal. Just serve a frisée (chicory) salad on the side.

Preparation time: 30 minutes
Cooking time: 40 minutes
Serves 6

4 large Yukon Gold potatoes, cut into five-millimetre slices
4 cups whipping cream
2 sprigs thyme
2 bay leaves
6 cloves garlic, halved
Salt and pepper
2/3 pounds (350 grams) Saint-Nectaire cheese (fine cheese shops)
2 frozen puff pastry sheets (thaw according to package instructions)
8 slices cooked ham
1 egg yolk beaten with one teaspoon water

• Place the potato slices in a saucepan and add the cream, thyme, bay leaves, and garlic. Bring to a boil and cook over medium heat for 20 to 25 minutes until tender. Season with salt and pepper. Drain, reserving the cream.
• Preheat the oven to 425 °F (220 °C).
• Remove the rind and thinly slice the cheese. Spread the puff pastry sheets on a floured surface and stretch enough with a rolling pin to form two round 35-centimetre sheets. Spread one sheet of dough onto an 28-centimetre pie pan. Spread half of the potatoes on top and garnish with ham and cheese. Cover with remaining potatoes and the reserved cream. Put the second puff pastry sheet on top. Roll the edges together to seal the pie.
• Prick the pastry with a fork and brush the egg yolk over the surface. Cook in the preheated oven for 15 minutes until the pastry has risen and is golden.
• Remove from the oven and let it rest for five minutes before serving. Serve warm from the pie plate or transfer onto a serving plate.

Suggested wines:
Cí´tes d'Auvergne, Madame Raymond Romeuf, France Gamay Noir, Mt. Boucherie, BC.