|1||Slice the potatoes using the slicer disc and grate the Cheddar cheese using the grating disc. Cook them for 15 minutes in the milk, seasoned with salt and pepper.|
|2||Leave to cool.|
|3||Pre-heat the oven to 240°C/465°F (gas mark 8). In the main bowl, fitted with the main blade, mix the creme fraiche, nutmeg, a pinch of salt and the 3 eggs, adding the one by one.|
|4||Butter the tin and line with 500 g puff pastry. Add one layer of cheese, one layer of potatoes and finally a second layer of cheese.|
|5||Pour over the egg mixture. Cover with the rest of the puff pastry, sealing the edges of the pastry sheets firmly together. Brush the pie lid with the egg yolk, then make a small hole in the centre to let the steam escape.|
|6||Place the pie in the oven. After 15 minutes, cover with a piece|
of aluminium foil and continue baking for a further 15 minutes.
|7||After this, turn the oven down to 210°C / 410°F (gas mark 6-7) and bake for 30 more minutes.|