If you’re on the hunt for a comforting, soul-satisfying dish that combines crispy bacon, creamy potatoes, and ooey-gooey cheese all wrapped in a buttery crust, you’re in for a treat! I can’t stop raving about this Cheesy Bacon Potato Pie Recipe — it’s one of those recipes that feels like a warm hug on a plate. Whether you’re making it for a cozy family dinner or bringing something special to a potluck, this pie delivers all the rich, savory flavors you crave with a beautiful golden crust that everyone will love. Stick around, because I’m sharing all my secrets so you can nail it on your first try!

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Why This Recipe Works

Balanced flavors: The smoky bacon perfectly complements mild potatoes and sharp cheddar.
Rich, creamy texture: The heavy cream mixture coats every potato slice for lusciousness.
Flaky, buttery crust: Homemade crust seals in all the savory filling flavors beautifully.
Layered assembly: Alternating layers ensure every bite has a perfect mix of each ingredient.

Cheesy Bacon Potato Pie, cheesy bacon potato pie, savory potato pie, bacon and cheese casserole, comfort food recipes - A round pie with one top layer of smooth, light yellow dough, tightly covering the filling beneath. The edge of the pie has a thick, crimped border with a wavy pattern. There are four small, straight slits evenly spaced in the center of the top dough layer for steam to escape. The pie sits on a flat white surface with a white marbled texture, showing some scattered flour nearby. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays an important role in delivering that irresistible combination of taste and texture in this Cheesy Bacon Potato Pie Recipe. When you pick the right quality potatoes, cheese, and bacon, your pie practically bakes itself. Here’s my quick rundown on why they all make magic together.

Cheesy Bacon Potato Pie, cheesy bacon potato pie, savory potato pie, bacon and cheese casserole, comfort food recipes - Flat lay of a small mound of pale all-purpose flour, a teaspoon of coarse kosher salt, several small cubes of cold butter with a pale yellow color, a few thin slices of crispy cooked bacon with pinkish-brown edges, a diced large white onion, a pile of thinly sliced yellow Yukon Gold potatoes, a small white bowl filled with thick heavy cream, a pinch of black pepper next to a teaspoon of kosher salt in separate small white bowls, a small heap of shredded sharp cheddar cheese, and a single whole brown egg with a smooth clean shell, all arranged symmetrically on a clean white ceramic plate and small white ceramic bowls placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The base for your pie crust, giving it structure but not toughness.
Kosher salt: Enhances the natural flavors in both crust and filling without overpowering.
Cold butter: Key for flaky pie crust layers—always dice and chill it well.
Ice water: Helps bring dough together without melting butter prematurely.
Bacon: Adds smoky depth and a nice crispy texture that contrasts with creamy potatoes.
Onion: Softens and sweetens during sautéing, complementing bacon’s saltiness.
Yukon Gold potatoes: My favorite for their creamy texture and buttery notes; they hold shape without turning mushy.
Heavy cream: Creates a rich sauce for the potatoes to soak in, making each bite silky.
Flour (for filling): Helps thicken the cream mixture so the pie isn’t runny but still moist.
Black pepper: Adds just a touch of heat and complexity without dominating.
Cheddar cheese: Sharp, melty, and gooey—it’s the soul of this pie, making it utterly crave-worthy.
Egg (beaten): Perfect for brushing on the crust top to get that golden, shiny finish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love most about this Cheesy Bacon Potato Pie Recipe is how flexible it is. I often switch things up depending on what I have on hand or who I’m cooking for. Don’t hesitate to make it your own!

Vegetarian twist: I once swapped out bacon for smoked mushrooms and it added an earthy umami that convinced even the biggest carnivores.
Cheese variations: Feel free to mix cheeses—like mixing Gruyère with cheddar gives a lovely nutty depth.
Herbs and spices: Adding fresh thyme or rosemary to the filling lifts the flavor and makes it extra cozy.

Step-by-Step: How I Make Cheesy Bacon Potato Pie Recipe

Step 1: Whip Up That Perfect Pie Crust Dough

Starting with the crust is crucial because it sets the stage for all that delicious filling. I like to pulse the flour and salt first in my food processor, then add the diced cold butter. Pulse just enough until the butter forms little pea-sized lumps—this is the secret to flakiness. Pour in the ice water gradually, just until the dough comes together. Don’t overwork it! Then, shape the dough into two discs, wrap them well, and pop them in the fridge for at least an hour. Trust me, chilling is non-negotiable for that tender, buttery crust.

Step 2: Crisp Up the Bacon and Sauté Onions

Cook the diced bacon in a skillet over medium heat until it’s wonderfully crispy, then drain it on paper towels. Keep about a tablespoon of bacon fat in the pan to sauté your onions. This step layers more flavor than simply using butter or oil. Cook the onions until they soften and just start to brown—this adds an irresistible sweetness that balances the smoky bacon.

Step 3: Slice the Potatoes and Mix the Cream Sauce

I recommend using a mandolin slicer for razor-thin, even potato slices. Uniform thickness ensures even cooking inside the pie. For the cream sauce, whisk heavy cream, flour, salt, and pepper together until smooth. This coating keeps the layers moist and melding together fantastically as it bakes.

Step 4: Assemble Your Layers Like a Pro

Roll out one dough disc on a lightly floured surface to about 2 inches wider than your pie plate—this gives you enough dough to create a nice border. Lay down a layer of potatoes, sprinkle bacon and onions, then add a generous handful of shredded cheddar, followed by a drizzle of the cream sauce. Repeat two more times to build those satisfying layers, saving a few potato slices for the top to make it look pretty before adding the second crust.

Step 5: Seal, Crimp, and Bake to Golden Perfection

Brush the edges of the bottom crust with beaten egg before adding the top crust to create a sturdy seal that keeps everything inside. Trim the excess dough and crimp the edges—it adds a lovely homemade touch plus helps keep the filling from leaking. Brush the entire top crust with egg wash for that glossy brown finish, then cut steam slits to let the pie breathe during baking. Bake long and slow (about 1.5 to 1.75 hours at 350°F), placing the pie on a baking sheet to catch drips. If the crust browns too fast, just tent with foil. This slow bake ensures the potatoes cook through and the flavors meld beautifully.

Step 6: Let It Rest Before You Dig In

This is the step many skip but never me! Let your pie cool for at least 15-30 minutes after baking. The filling sets up during this rest, making slicing easier and cleaner. Otherwise, it’s a gooey hot mess—but a delicious mess nonetheless!

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Pro Tips for Making Cheesy Bacon Potato Pie Recipe

Keep butter and water cold: This ensures a flaky crust instead of a tough one—warm dough leads to disappointment!
Use a mandolin for slicing: Uniform slices cook evenly and speed up the baking process.
Don’t rush the bake: Slow and steady gives the pie filling time to set without burning the crust.
Let it cool properly: Slicing hot pie causes it to fall apart—patience pays off with cleaner slices.

How to Serve Cheesy Bacon Potato Pie Recipe

Cheesy Bacon Potato Pie, cheesy bacon potato pie, savory potato pie, bacon and cheese casserole, comfort food recipes - A golden brown pie with a shiny, flaky top crust that is slightly cracked and has a braided edge sits on a white plate. The top crust has a few small slits in the center for steam to escape. The pie looks thick and well-baked, surrounded by pine cones and frosted evergreen branches on a white marbled surface. The scene gives a cozy, festive feeling. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to sprinkle a little chopped fresh parsley or chives on top—it adds a burst of color and a fresh flavor contrast to all that rich cheese and bacon. Sometimes a dollop of sour cream on the side also perks things up.

Side Dishes

A crisp, green side salad is my go-to alongside this pie to balance the richness. Steamed green beans or roasted Brussels sprouts with a squeeze of lemon also pair beautifully—adds a nice seasonal touch without overwhelming your plate.

Creative Ways to Present

For special occasions, I’ve made mini versions using small tart pans for individual servings—perfect for brunch or a fancy potluck. Another fun idea is topping the pie crust with decorative potato slices arranged in a pretty pattern for a wow factor.

Make Ahead and Storage

Storing Leftovers

Leftovers store really well in the fridge, covered tightly with plastic wrap or foil, for up to 3 days. I always make sure to cool the pie completely before covering to prevent sogginess.

Freezing

You can freeze this pie either pre-baked or baked. For pre-baking, assemble and wrap well, then freeze for up to 2 months. Let it thaw overnight in the fridge before baking. Baked leftovers freeze fine too, but I recommend reheating in the oven to keep that crust crisp.

Reheating

The best way I’ve found to reheat slices is in a 350°F oven for about 20 minutes, loosely covered with foil. This warms the filling without drying it out and keeps the crust pleasantly flaky. Microwave is a last resort, as it tends to soften the crust too much.

FAQs

Can I use frozen potatoes for this Cheesy Bacon Potato Pie Recipe?

While fresh Yukon Gold potatoes give the best texture and flavor, you can use frozen sliced potatoes in a pinch. Just make sure to thaw and pat them dry well to avoid excess moisture, which can make the pie soggy.
What type of cheese works best for this recipe?

Sharp cheddar is my favorite for that classic tang and meltiness, but a blend with Gruyère or mozzarella can add depth and gooey stretch. Just avoid super dry cheeses like Parmesan unless mixed in small amounts.
How do I make sure the crust doesn’t get soggy?

Use cold butter in your crust and avoid overworking your dough. Also, baking the pie long enough at moderate heat lets the dough cook fully. You can also brush the bottom crust with a thin layer of egg wash before adding filling to create a moisture barrier.
Can I prepare this pie ahead of time?

Absolutely! You can assemble the pie a day ahead, keep it chilled overnight, and bake it fresh the next day. This actually helps the flavors meld and can make slicing neater.
Is there a vegetarian version of this pie?

Yes! Simply replace the bacon with sautéed mushrooms or smoked paprika-seasoned veggies to keep that smoky, savory vibe without the meat.

Final Thoughts

This Cheesy Bacon Potato Pie Recipe holds a special place in my heart because it’s so reliably comforting and full of flavor. It’s the kind of dish I love to make when friends come over, knowing it’ll impress without stress. If you’re after a rich, crowd-pleasing pie that feels like home in every bite, you’ve got to try this one. I can’t wait to hear how it turns out for you—happy baking and bon appétit!