Peel the potatoes, cut them into thin slices and immerse them for 15 minutes in hot milk with pressed garlic and salt. Stir gently from time to time. After cooking, drain and set aside.
Brown the lardons in a pan with the finely chopped shallot and nutmeg.
In a lined springform pan, place the shortcrust pastry on the bottom and around the edges.
Place 2 layers of potato slices on the bottom of the pie and spread a little of the lard and shallot mixture. Add half of the prunes, 3 spoonfuls of cream, half of the grated comté cheese and season with pepper.Repeat the layers of potatoes, lard and shallots, prunes, cream and cheese and finish with a last layer of potatoes. Cover with the second circle of dough and seal the edges of your pie. Brush with egg yolk beaten with milk. Make a few slits in the center of the pastry so that air can escape.
Bake for 1 hour in a preheated oven at 160°C.
Let cool a little and serve with a nice green salad, for example.
