Description
Potato Bacon Pie is a hearty savory pie featuring layers of thinly sliced Yukon Gold potatoes, crispy bacon, sautéed onions, and sharp cheddar cheese, all encased in a flaky homemade pie crust. This comforting dish combines creamy, cheesy, and smoky flavors baked to golden perfection, perfect for a satisfying lunch or dinner.
Ingredients
Scale
Pie Crust
- 2 ½ cups all-purpose flour, plus extra as needed
- 1 tsp kosher salt
- 1 cup cold butter, diced
- ½ cup ice water
Potato Bacon Pie Filling
- 6 slices bacon, diced
- 1 large onion, diced
- 2 lb yellow flesh potatoes, such as Yukon Gold
- 1 cup heavy cream
- 2 tsp all-purpose flour
- 1 ½ tsp kosher salt
- ⅛ tsp black pepper
- 1 ½ cups shredded cheddar cheese
- 1 egg, beaten
Instructions
- Make the Pie Crust: In the bowl of a food processor, combine the flour and kosher salt. Pulse once or twice to mix. Add the diced cold butter and pulse several times until the butter resembles small peas. Pour the ice water into the food processor while pulsing. Continue pulsing until the dough begins to stick together in small clumps. Dump the dough mixture onto a counter and press it together. Divide into two flat discs, cover with plastic wrap, and chill for at least 1 hour.
- Cook Bacon and Onions: In a skillet, cook diced bacon until brown and crispy. Transfer to paper towels to drain. Remove all but 1 tablespoon of bacon fat from the skillet. Add diced onions and sauté on medium heat for 4 to 5 minutes until softened and beginning to brown. Combine onions and bacon in a bowl and set aside to cool.
- Prepare Potatoes and Cream Mixture: Using a mandolin or food processor slicing attachment, thinly slice the potatoes. In a measuring cup, whisk together heavy cream, flour, kosher salt, and black pepper until smooth. Set aside.
- Preheat Oven and Prepare Pie Plate: Preheat oven to 350°F. Lightly grease a 9-inch pie plate. On a floured surface, roll out one dough disc into a circle about 2 inches wider than the pie plate. Fold dough in half, lift into the pie plate, then unfold and press into the plate with overhanging edges.
- Assemble the Pie: Layer 1/3 of the potato slices in the crust, then top with 1/3 of the bacon and onions, followed by 1/3 of the shredded cheddar cheese. Drizzle with 1/3 of the cream mixture. Repeat layering two more times. Reserve a few potato slices to place on top of the final cheese layer.
- Add Top Crust: Roll out the remaining dough disc into a circle slightly wider than the pie plate. Brush the bottom edge of the pie crust with beaten egg. Place the top crust over the pie and press edges to seal. Trim excess dough and crimp edges. Brush the top and edges with egg wash. Cut slits in top crust for steam to escape.
- Bake the Pie: Place the pie on a baking dish to catch drips. Bake for 1 hour 45 minutes until crust is browned and potatoes are fully cooked. Test doneness by inserting a paring knife through steam slits. If crust browns too quickly, cover with foil.
- Cool and Serve: Remove pie from oven and let cool for 15 to 30 minutes to allow filling to set for easier slicing. Slice and serve warm. Enjoy your Potato Bacon Pie!
Notes
- If you prefer a shortcut, store-bought pie crusts can be used instead of homemade dough.
- Use Yukon Gold potatoes for their creamy texture and buttery flavor; russets are also acceptable but may be less creamy.
- Make sure to slice potatoes very thinly for even cooking; a mandolin slicer works best.
- Adjust seasoning to taste, especially salt, depending on bacon saltiness.
- Cover the pie with foil if crust edges brown too quickly during baking to prevent burning.
- Allowing the pie to cool before slicing ensures cleaner cuts and that layers hold together.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 80 mg
