Open egg and cheese pie on a potato crust

Ingredients:

• 2 medium potatoes, peeled
• 3 tbsp. l. olive oil
• Coarse salt and freshly ground pepper
• 3 large eggs
• 3 egg yolks
• 2 cups of cream with 10% fat content
• 3/4 cup chopped chives
• A pinch of freshly grated nutmeg
• 1.5 tbsp. grated cheese Fontina or Gruyere cheese (approximately 170 gr.)

Preparation:

1. Preheat oven to 230°C. Slice the potatoes thinly. Toss with olive oil, salt, and pepper, then arrange them in a single layer on a baking sheet. Bake in the oven until the potatoes are tender, 10 to 15 minutes. Arrange the potatoes over the sides of a 9-inch round pie pan, and arrange the remaining slices on the bottom.
2. Whisk the eggs and egg yolks in a bowl; add the cream, chives, nutmeg, 1 cup of cheese, 1/2 teaspoon of salt, and pepper to taste. Mix well. Pour the mixture over the potato crust and sprinkle with the remaining cheese. Reduce the oven temperature to 180°C (350°F) and bake the pie until the filling is set in the center, 40 to 50 minutes. Remove the pie from the oven and cool for 20 minutes, then cut into slices.