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Preparation :
Peel the potatoes and cut them into fairly thin slices. Then cook them for 10 to 15 minutes in a saucepan, covered with water or steamed. Drain the potatoes then season with salt, pepper and nutmeg.
In a frying pan, melt the butter, add the onion strips, cook for 5 to 10 minutes then add the grated garlic, the bacon and cook for a good 5 minutes. Salt and pepper. Add the cream and nutmeg. Mix then leave to cool.
On a 26 cm diameter disk of puff pastry, harmoniously arrange the potato slices, caramelized onion and bacon, brie, mozzarella and Emmental, parsley and 1 tablespoon of cream.
Season if necessary then cover with another 28 cm diameter disk of puff pastry.
The edges must be sealed well so that the stuffing does not overflow during cooking, you can brush the edges with a little water so that it sticks well.
Then brush the dough with a mixture of egg yolk and milk.
Decorate with puff pastry stars (optional).
Bake in an oven preheated to 200°C fan-assisted for 10 minutes then for 30 minutes at 180C.
Once the cake is golden brown, leave it to cool on a rack before serving.
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