Irish Potato Pie
A sensational scalloped Irish Potato Pie with bacon and onions. Just the things to get your Irish eyes a’smiling!
Getting ready for a big Saint Patrick’s Day celebration?
St. Paddy’s Day is the best! You don’t have to be Irish to celebrate. Heck, you don’t even have to like beer or the color green. Although it helps.
Saint Patrick’s Day was simply meant to be a day of feasting. Feasting to commemorate Saint Patrick and the culture of Ireland.
I can help you there…
Over the last few years I’ve published several Saint Paddy’s Day recipes that are fun to put together into one glorious Irish feast.
- Sweet Soda Bread
- Irish Boxtys
- Chocolate Guinness Floats
- Dubliner Cheese Fondue
- Bangers and Mash
- Irish Apple Beer Bread
- And Baileys Irish Cream Brownies
And today we’re continuing the tradition with an Irish Potato Pie.
The simple potato pie is filled with creamy scalloped potatoes, bacon, shallots, and herbs.
It’s tender and rich with a crisp buttery crust.
The layers of potatoes bake with a drizzle of heavy cream, so they soften into decadent folds of silky goodness.
Irish Potato Pie makes an irresistible St. Paddy’s Day side dish or appetizer.
It’s also a fantastic make-ahead to warm up on March 17th, just in case you think you’ll be “seeing leprechauns” by dinner time.
Irish Potato Pie
- 1 sheet frozen puff pastry, thawed
- 4 tablespoons butter
- 7 slices bacon (thick-cut slices), chopped
- 5 potatoes, (or 4 large) peeled and sliced thin
- 1 onion, peeled and sliced thin
- 1 tablespoon fresh dill
- 1/2 cup heavy cream
- Salt and pepper
- Chive for garnish
- Preheat the oven to 350 degrees F. Place the thawed puff pastry in a 8- or 9-inch tart pan and crimp the edges. Remove the excess dough and piece it along the rim if needed to make the rim even in some places. Refrigerate the crust until ready to fill.
- Place the butter and bacon in a large skillet over medium-high heat. Sauté until the bacon is crispy then toss in the onions, followed by the potatoes and dill. Season with 1/2 teaspoon salt and 1/4 teaspoon ground pepper. Gently stir 3-5 minutes,to mix the onions and potatoes and coat in bacon grease. (The potatoes don't need to be cooked through.) Then spoon the mixture into the crust and drizzle with heavy cream.
- Bake on the low rack in the oven for 35-45 minutes, until the potatoes are fork-tender and the crust is golden. Rest for 10 minutes, then sprinkle with chopped chive and cut.
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