Savory Irish Potato Pie

This Irish Potato Pie transforms humble ingredients into a showstopping dish that never fails to impress guests at my dinner parties. The combination of crispy bacon, tender potatoes, and flaky puff pastry creates a rustic yet elegant meal that's perfect for any occasion.

I first made this potato pie for a St. Patrick's Day gathering, and it's become my signature dish that friends request by name. The recipe balances rustic comfort with elegant presentation, making it perfect for both casual family dinners and special occasions.

Ingredients

• Frozen puff pastry: The secret to an effortlessly impressive crust. Look for all butter varieties for the best flavor
• Bacon: Choose thick cut for meatier texture and more robust flavor throughout the pie
• Potatoes: Yukon golds work beautifully as they hold their shape while becoming creamy when cooked
• Onion: Adds essential sweetness that balances the savory bacon. Slice very thinly for proper cooking
• Fresh dill: Provides bright herbaceous notes that cut through the richness. Always use fresh for best results
• Heavy cream: Creates a luxurious binding sauce for the potatoes. Full fat delivers the best texture
• Butter: Enhances richness and helps brown the bacon. Use unsalted to control salt levels

Step-by-Step Instructions

Prepare the crust:

Press thawed puff pastry into an 8 or 9inch tart pan, carefully crimping edges for a finished look. Cut excess dough and use pieces to reinforce thinner areas around the rim. Refrigeration keeps butter cold, ensuring maximum flakiness during baking.

Create the filling:

Melt butter in a large skillet over medium high heat and add chopped bacon. Cook until bacon is properly crispy, which adds textural contrast and renders fat that will flavor the entire dish. Add sliced onions, stirring to coat in bacon fat. The onions will begin to soften and become translucent, adding sweetness to counter the salty bacon.

Add potatoes and seasoning:

Introduce thinly sliced potatoes and fresh dill to the skillet, seasoning with salt and pepper. Gently stir for 3 to 5 minutes to ensure potatoes are evenly coated in bacon fat and butter. The potatoes should not cook fully at this stage, just begin to soften slightly and absorb flavors.

Assemble and bake:

Transfer potato mixture to the prepared crust, arranging evenly for consistent cooking. Drizzle heavy cream over the filling, allowing it to seep between potato slices. Bake on low rack at 350°F for 35 to 45 minutes until potatoes yield easily to a fork and the pastry achieves a golden brown color, indicating proper cooking.

Rest and serve:

Allow pie to rest for 10 full minutes before cutting. This critical step lets the filling set properly for clean slices. Garnish with fresh chopped chives or scallions for a pop of color and fresh flavor before serving.

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The trick to this pie is slicing your potatoes consistently thin. I learned this from my grandmother who would hold up a potato slice to the light to check its translucency. I still find myself doing this automatic check when preparing this dish, a small ritual that connects me to my heritage each time I make it.

Potato Selection Matters

For this pie, waxy potatoes like Yukon Golds or red potatoes maintain their shape best during baking. Russets tend to break down more, creating a different texture that works but changes the final result. When selecting potatoes, look for firm specimens without green spots or sprouts. The thickness of your potato slices dramatically impacts cooking time. I aim for about 1/8 inch thickness using a mandoline for consistency. If cutting by hand, take your time to maintain even slices for proper cooking.

Make Ahead Options

This pie can be assembled completely up to 24 hours before baking. Simply follow all steps through filling the crust, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove from refrigerator, drizzle with cream, and add about 5 extra minutes to the baking time since you're starting with cold ingredients. The baked pie keeps wonderfully for up to 3 days refrigerated. Reheat slices in a 325°F oven for 10 minutes to restore the crispy crust.

Serving Suggestions

I love serving this potato pie alongside a simple green salad dressed with vinaigrette to cut through the richness. For a complete Irish inspired meal, pair with roasted root vegetables or steamed cabbage. This pie makes an excellent brunch dish when topped with a fried egg, allowing the yolk to create an instant sauce when broken. For entertaining, cut into small squares as an elegant appetizer that can be enjoyed at room temperature.

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This beloved recipe transforms humble ingredients into an elegant centerpiece your guests will rave about!

Frequently Asked Questions

→ Can I make Irish Potato Pie ahead of time?

Yes, you can assemble the pie up to 24 hours in advance and refrigerate unbaked. Add 5-10 minutes to the baking time if cooking from cold. Alternatively, you can fully bake the pie, refrigerate, and reheat at 325°F until warmed through.

→ What can I substitute for the bacon in Irish Potato Pie?

For a vegetarian version, omit the bacon and use 2 additional tablespoons of butter. For a different flavor profile, substitute ham, pancetta, or even smoked salmon. Each will provide a different but complementary taste to the potatoes.

→ What type of potatoes work best for this pie?

Yukon Gold or Russet potatoes work exceptionally well. Yukon Golds hold their shape while becoming creamy, while Russets have a fluffy texture when baked. Avoid waxy potatoes like new potatoes as they don't absorb the flavors as well.

→ Can I freeze Irish Potato Pie?

Yes, you can freeze this pie either before or after baking. If freezing unbaked, do so on a flat surface until solid, then wrap well. Bake from frozen, adding 15-20 minutes to the cooking time. If freezing after baking, cool completely first, then wrap well and freeze for up to 3 months.

→ What sides pair well with Irish Potato Pie?

This hearty pie pairs beautifully with a simple green salad dressed with vinaigrette, steamed green vegetables like broccoli or Brussels sprouts, or a side of baked beans. For a traditional Irish meal, serve with braised cabbage or soda bread.

→ Can I use store-bought pie crust instead of puff pastry?

Yes, you can substitute regular pie crust for the puff pastry. The texture will be different—more sturdy and less flaky—but still delicious. Pre-bake the pie crust for about 10 minutes before adding the filling to prevent sogginess.