1 frozen puff pastry, thawed
4 Tbsp. butter
1 lb. chopped bacon
1 onion, thinly sliced
5 potatoes, peeled and thinly sliced
1 Tbsp. freshly chopped dill
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 cup heavy cream
Freshly chopped chives for garnish

Preheat the oven to 350º.

Place puff pastry in a 9-inch pie plate and crimp edges. Refrigerate the crust until ready to fill.

Place butter and bacon in a large skillet over medium-high heat. Sauté until bacon is crispy. Stir in onions, potatoes and dill. Season with salt and pepper. Gently stir for 3 to 5 minutes; potatoes do not need to be cooked through. Spoon mixture into the crust and drizzle with heavy cream.

Bake for 35 to 45 minutes, until potatoes are fork-tender and crust is golden. Rest for 10 minutes and sprinkle with chives.