Preheat your oven to 400°F (200°C).
Roll out the low-carb puff pastry or almond flour crust on a parchment-lined baking sheet.
Arrange the thinly sliced potatoes in an overlapping pattern in the center of the crust, leaving a border of about 2 inches.
Sprinkle the crumbled bacon evenly over the potatoes.
In a small bowl, mix together the heavy cream, cheddar cheese, Parmesan cheese, garlic powder, salt, and pepper.
Pour the creamy cheese mixture over the potatoes and bacon.
Fold the edges of the crust over the filling, pleating as needed to create a round shape.
Brush the crust edges with the beaten egg to ensure a golden brown finish.
Bake in the preheated oven for 25-30 minutes, or until the crust is golden and the cheese is bubbly and browned.
Remove from the oven and let cool on a wire rack for a few minutes before slicing.
Garnish with fresh thyme leaves if desired and serve warm.
Variations & Tips
For a vegetarian version, omit the bacon and add sautéed mushrooms or spinach instead. You can also experiment with different cheeses like Gruyère or mozzarella for a different flavor profile. If you’re short on time, pre-cooked bacon bits can be a quick substitute. For added flavor, consider adding caramelized onions or a sprinkle of smoked paprika to the cheese mixture.
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