Irish Potato Pie with Bacon (Print Version)
Potatoes, crispy bacon, and savory dill baked inside flaky puff pastry for a classic Irish comfort.
# Ingredients:
→ Pastry Base
01 -
1 sheet frozen puff pastry, thawed
→ Filling
02 -
4 tablespoons unsalted butter
03 -
7 thick-cut bacon slices, chopped
04 -
5 medium potatoes, peeled and thinly sliced
05 -
1 medium yellow onion, peeled and thinly sliced
06 -
1 tablespoon fresh dill, chopped
07 -
1/2 cup heavy cream or half-and-half
08 -
1/2 teaspoon kosher salt
09 -
1/4 teaspoon ground black pepper
→ Garnish
10 -
Chopped chives or sliced scallions
# Instructions:
01 -
Preheat oven to 350°F. Fit the thawed puff pastry into an 8- or 9-inch tart pan, crimping edges. Trim and patch dough as needed to create an even rim. Refrigerate pastry shell until ready to fill.
02 -
In a large skillet over medium-high heat, melt butter with chopped bacon. Sauté until bacon is crisp, about 5-7 minutes. Stir in sliced onions, then add potatoes and dill. Season with salt and pepper. Toss gently for 3-5 minutes, coating potatoes and onions in rendered fat. Do not fully cook potatoes.
03 -
Spoon bacon, potato, and onion mixture evenly into the prepared pastry shell. Drizzle over the heavy cream or half-and-half.
04 -
Place tart pan on the lower rack of the preheated oven. Bake for 35–45 minutes, until potatoes are fork-tender and the pastry is golden brown.
05 -
Allow pie to rest for 10 minutes after baking. Garnish with chopped chives or scallions before slicing and serving.
# Notes:
01 -
For extra flavor, substitute smoked bacon or add a pinch of nutmeg to the cream before drizzling.