Cook the potatoes in their skins, peel them and steam them in a saucepan on a hot stove. Press them through a potato press and cool.
2. pluck the thyme, chop half of it. Melt 40 g butter at low temperature. Separate 2 eggs. Stir the egg yolks with the chopped thyme, butter, the whole egg as well as the corn starch into the potatoes. Whip the egg whites to stiff peaks.
Stir one third into the potato mixture, fold in the rest.
3. brush a shallow round earthenware dish thinly with butter. Pour the mixture into it. Bake at 225 degrees (gas 4, convection oven 200 degrees) on the 2nd rack from the bottom for 15 min.
In the meantime, finely dice the bacon and fry in the remaining butter at a low temperature until translucent. Stir in the remaining thyme. drizzle everything together over the potato tart and bake for 10 min in the turned off oven.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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