Irish Potato Pie with Bacon

Irish potato pie is the kind of dish that can turn an ordinary weeknight into something special with just a handful of humble ingredients. The crispy golden pastry hides layers of creamy potatoes smoky bacon and fragrant dill all tied together with a splash of cream. This one became a family favorite the first time I made it and now it is always the first pie gone at any gathering.

The first time I made this pie everyone asked for seconds before I even finished my own slice and the flaky crust turned out perfectly every time since

Ingredients

• Puff pastry sheet: using high quality frozen puff pastry ensures a crisp buttery crust
• Butter: for a deeply savory flavor base use fresh European style if you can find it
• Thick cut bacon: adds salt smoky flavor and richness
• Potatoes: russet or Yukon Gold both work sliced thinly for even soft layers
• Onion: brings sweet mellow flavor layer choose a firm heavy onion for best taste
• Fresh dill: gives signature aroma and brightness do not skip it
• Heavy cream or half and half: for a lush filling look for full fat varieties
• Salt and pepper: keep flavors balanced use freshly ground black pepper if possible
• Chive or scallion: as a fresh garnish and pop of color pick bright green bunches

Instructions

Chill and Shape the Dough:

Drape thawed puff pastry over an eight or nine inch tart pan pressing it gently into the corners and up the sides. Remove any extra dough and use scraps to patch gaps for a smooth rim. Keep the pan with the pastry in your fridge so it stays cold and holds its shape.

Cook the Bacon and Onions:

Set a large skillet over medium high heat and put in the chopped bacon with butter. Let the fat render for five to seven minutes stirring regularly until the bacon is crisp and golden. Now add the sliced onions tossing to coat them with bacon fat and butter. Cook for three more minutes just until soft.

Layer in Potatoes and Dill:

Add your thinly sliced potatoes and fresh dill into the skillet. Sprinkle in salt and black pepper and gently stir so every piece is coated and glossy. The potatoes will start to soften but do not cook them fully here. This step lets those flavors marry.

Fill and Add Cream:

Spoon the bacon potato and onion mixture evenly into your cold tart crust patting it gently to level. Drizzle heavy cream or half and half over the potatoes making sure it settles between the slices so it can soak in and bake up silky.

Bake and Finish:

Place the pie on the lower rack of a preheated three hundred fifty degree oven. Bake for thirty five to forty five minutes or until the potatoes are fork tender and the crust is deep golden brown. Set aside for at least ten minutes before you try to cut it which helps everything set up for clean slices.

Garnish and Serve:

Right before serving scatter finely snipped chive or scallion over the top for color and freshness. Slice into wedges and serve warm or at room temperature.

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Bacon and fresh herbs make this more than just potatoes in pastry. Dill is always my favorite part of this pie because it lifts the whole dish and makes it different from other comfort food. The first time my mom tasted it she said I should always have fresh dill on hand just for this recipe.

Storage Tips

Store cooled leftovers tightly wrapped in the fridge for up to three days. Slices can be reheated in a toaster oven or regular oven for best texture. If needed you can freeze cut pieces wrapped in foil then reheat from frozen at a low temperature to keep the crust crisp.

Ingredient Substitutions

If you do not have bacon use diced ham or even leave it out for a vegetarian version and add more onion. Fresh dill can be swapped for parsley if necessary but it does change the flavor. Plain half and half can replace heavy cream if you want the pie a bit lighter.

Serving Suggestions

Serve this pie hot with a crisp green salad or next to sautéed greens for dinner. It also makes a wonderful brunch paired with poached eggs. For a picnic slice and pack it cold it travels very well and tastes just as lovely.

Cultural and Historical Context

Potato pie has deep roots in Irish home cooking where simple affordable staples like potatoes and onions were everyday fare. Adding bacon and cream turns this humble base into a feast that celebrates local farm produce and tradition. The combination of flaky pastry and earthy potatoes is both classic and universally comforting.

Seasonal Adaptations

In spring use baby potatoes and fresh chives. For a wintery version use rich Yukon golds and a big handful of chopped kale mixed in. Dill can be swapped for tarragon or thyme if desired. Some helpful notes about this recipe are to cut the potatoes as thin as you can for even baking try trimming the pastry edges after lining for a neat finish and always preheat your oven so the crust crisps up right away.

Success Stories

Many home cooks have told me this is now their most requested brunch pie. Once a friend brought it to a potluck and said it disappeared from the table before anything else. It is the kind of dish people ask for the recipe of as soon as they taste it.

Freezer Meal Conversion

You can freeze a fully baked and cooled Irish potato pie wrapped tightly in foil. Thaw overnight before reheating uncovered in a three hundred twenty five degree oven. Individual slices also freeze well for quick future meals and taste best reheated straight from the freezer.

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This Irish potato pie is sure to become a staple comfort dish in your home. Serve it any season for a satisfying meal that brings everyone together.

Frequently Asked Questions

→ What kind of potatoes should I use?

Starchy potatoes like Russets provide tender layers, but Yukon Golds work well for a creamy texture.

→ Can I substitute bacon with another ingredient?

You may use smoked ham or leave meat out entirely for a vegetarian version, adding extra butter for flavor.

→ How thin should the potato slices be?

Slices should be about 1/8 inch thick to ensure they cook evenly and become tender in the pie.

→ What herbs go well besides dill?

Fresh thyme or parsley offer a fragrant touch and can be used instead of or alongside dill.

→ How do I keep the crust crisp?

Chill the pastry before filling, bake on a lower rack, and avoid too much liquid in the filling for best results.