On a chilly winter evening, nothing warms the soul quite like the rich aroma of a freshly baked pie. My Hearty Potato Bacon Pie is my go-to remedy for those dreary days when I crave comfort food that feels like a warm embrace. This delightful dish combines a beautifully flaky crust with layers of tender Yukon Gold potatoes, crispy bacon, and creamy cheese, creating a medley of textures that will leave your taste buds singing. Besides being an absolute crowd-pleaser for gatherings, it’s also surprisingly easy to prepare, ensuring you’ll spend less time in the kitchen and more time enjoying the company of loved ones. Are you ready to dive into this deliciously cozy recipe? Let’s get started!
Why is Potato Bacon Pie a Must-Try?
Comforting Warmth: This pie wraps you in a cozy embrace with every bite, making it perfect for chilly evenings.
Easily Customizable: Want to make it vegetarian? Swap bacon for sautéed mushrooms for a delightful twist!
Crowd-Pleaser: This dish is always a hit at gatherings, leaving everyone asking for seconds.
Satisfying Layers: The combination of tender potatoes, smoky bacon, and gooey cheese offers a delightful harmony of flavors.
Quick Prep Time: Despite its delicious complexity, this pie comes together in no time, giving you more moments to savor with friends and family.
With such enticing qualities, this Hearty Potato Bacon Pie is destined to become a new favorite in your home!
Potato Bacon Pie Ingredients
• Prepare for a mouthwatering experience!
For the Pie Crust
- All-Purpose Flour – Structure for the pie crust; substitute with a gluten-free blend if needed.
- Kosher Salt – Enhances flavor in both the crust and filling.
- Cold Butter – Creates a flaky texture in the crust; can be replaced with margarine for a dairy-free option.
- Ice Water – Binds the dough without melting the butter; use cold water for the best results.
For the Filling
- Bacon – Adds savory richness and flavor; thick-cut is best for optimal texture.
- Onion – Provides sweetness and depth to the filling; yellow or sweet onions are preferred but can be substituted.
- Yellow Flesh Potatoes (e.g., Yukon Gold) – The star of this dish, holding its shape beautifully during baking.
- Heavy Cream – Infuses richness and creaminess into the pie; half-and-half can lighten the dish.
- All-Purpose Flour (for filling) – Thickens the cream mixture; use cornstarch for a gluten-free option.
- Black Pepper – Adds seasoning; adjust to taste for your preferred spice level.
- Shredded Cheddar Cheese – Offers rich flavor and gooey texture; consider Gruyère or non-dairy cheese as a substitution.
- Egg (beaten) – Creates a beautiful golden brown crust; omit for a vegan option.
Step‑by‑Step Instructions for Potato Bacon Pie
Step 1: Prepare the Pie Dough
In a food processor, combine 2 cups of all-purpose flour and 1 teaspoon of kosher salt. Add 1 cup of cold butter, cutting it into the flour until it resembles coarse crumbs. Gradually pour in 5–6 tablespoons of ice water until the dough comes together. Form it into a ball, wrap it in plastic, and refrigerate for 1 hour to chill.
Step 2: Cook Bacon & Onions
In a large skillet over medium heat, cook 8 slices of thick-cut bacon until crispy, about 6–8 minutes. Remove the bacon, leaving some grease in the pan, and sauté 1 chopped onion in the bacon fat until it softens, roughly 5 minutes. Crumble the bacon once cooled, and then mix it with the onions in a bowl, letting it cool completely.
Step 3: Slice Potatoes
Using a mandolin or sharp knife, thinly slice 3–4 Yukon Gold potatoes to around 1/8 inch thick for uniformity. This ensures even cooking and creamy layers in your Potato Bacon Pie. Place the potato slices in a bowl of cold water to prevent browning until you’re ready to assemble the pie.
Step 4: Prepare Cream Mixture
In a medium bowl, whisk together 1 cup of heavy cream, 2 tablespoons of all-purpose flour, 1/2 teaspoon of black pepper, and a pinch of salt until smooth. This mixture will help bind the potato layers together, creating a rich and creamy filling that perfectly complements the bacon.
Step 5: Assemble the Pie
Preheat the oven to 350°F (175°C). Roll out one disc of the chilled dough on a floured surface to fit a 9-inch pie plate. Line the pie plate with the dough, and begin layering the sliced potatoes, alternating with the bacon and onion mix, followed by a sprinkle of shredded cheddar cheese. Drizzle some of the cream mixture over the top layer before repeating the layers, finishing with a top crust.
Step 6: Bake
With a sharp knife, cut multiple vent slits into the top crust to allow steam to escape. Brush the crust with a beaten egg for a golden finish. Bake the Potato Bacon Pie in the preheated oven for 1 to 1.5 hours until the crust is golden brown and the filling is bubbling.
Step 7: Cool and Serve
Once out of the oven, let the pie cool for 15–30 minutes to set the filling for easier slicing. This will also enhance the flavor as the ingredients meld together. Slice the warm Potato Bacon Pie and serve it up for a hearty, comforting meal that warms the soul!
What to Serve with Hearty Potato Bacon Pie
A cozy evening demands sides that complement and elevate the comforting allure of your potato bacon pie.
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Fresh Garden Salad: Tossed with a zesty vinaigrette, a salad balances the richness of the pie, adding a refreshing crunch.
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Steamed Green Beans: Bright and tender, these lightly salted beans add a vibrant touch, enhancing the overall warmth of your meal.
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Garlic Breadsticks: Golden and crispy, they are perfect for soaking up any delicious creaminess left on your plate, making every bite satisfying.
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Roasted Brussels Sprouts: Their caramelized edges bring a delightful contrast in texture and flavor, matching the hearty comfort of the pie beautifully.
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Creamy Coleslaw: This tangy side offers a nice crunch, and its creaminess complements the rich flavors without overwhelming them.
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Crisp Apple Cider: A refreshing drink, its sweetness cuts through the savory pie, creating an invigorating pairing for your taste buds.
Potato Bacon Pie Variations & Substitutions
Feel free to explore these delightful twists to make the Potato Bacon Pie something uniquely yours!
- Gluten-Free: Use a gluten-free flour blend for the crust and filling to cater to dietary needs without sacrificing flavor.
- Dairy-Free: Swap heavy cream for coconut milk and cheese for a non-dairy alternative like vegan cheese to make it creamy and satisfying.
- Vegetarian: Replace bacon with sautéed mushrooms or leeks for that savory depth, maintaining that hearty essence without the meat.
- Cheese Combinations: Experiment with different cheeses like smoked gouda or fontina for a rich flavor twist that elevates every bite.
- Add Greens: Incorporate fresh spinach or kale into the filling for an extra burst of color, flavor, and nutrition—perfect for a wholesome meal!
- Spice It Up: Add a pinch of red pepper flakes or diced jalapeños for a delightful kick that elevates the comforting nature of the pie.
- Herb Infusion: Brighten the flavors with fresh herbs like thyme or rosemary, adding an aromatic touch that enhances the overall experience.
- Layered Love: Mix in other vegetables like zucchini or bell peppers for added texture and flavor—feel free to experiment with what you have on hand!
With these variations, you’ll not only have a delicious dish, but one that reflects your personal taste and ingredients you love. Speaking of deliciousness, don’t forget to check out my Sweet Potato Casserole or treat yourself to a slice of Pumpkin Pie Flaky to round off your cozy meal!
How to Store and Freeze Potato Bacon Pie
Fridge: Store leftover Potato Bacon Pie in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven for best results.
Freezer: To freeze, wrap the pie tightly in plastic wrap and then in aluminum foil. It will keep well for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: For a crispy crust, reheat slices in the oven at 350°F (175°C) for about 15–20 minutes, or until heated through. Avoid microwaving as it may make the crust soggy.
Serving Freshness: To enjoy the best texture, consume the pie within the first few days of making it. It’s perfect for cozy meals or gatherings!
Expert Tips for Potato Bacon Pie
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Cold Ingredients: Ensure your butter is cold to achieve a truly flaky crust. This is key to getting that perfect texture everyone loves.
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Avoid Soggy Bottom: If the crust is browning too quickly, cover it with foil, which will shield it from direct heat while the filling cooks thoroughly.
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Uniform Slices: Use a sharp knife or a mandolin to slice your potatoes evenly. This ensures that they cook uniformly and create a creamy filling throughout your Potato Bacon Pie.
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Let It Rest: Allow the pie to cool for 15–30 minutes before slicing. This helps the filling set and prevents it from running when you cut into it.
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Experiment: Feel free to swap the bacon for sautéed mushrooms or leeks to bring a whole new flavor profile to your durable comfort dish!
Make Ahead Options
Preparing your Potato Bacon Pie ahead of time is a fantastic way to save precious minutes during a busy weeknight. You can prepare the pie dough up to 24 hours in advance; simply wrap it tightly in plastic wrap and refrigerate. Additionally, you can slice the Yukon Gold potatoes and soak them in cold water for a day, preventing browning while keeping them fresh. The bacon and onion mixture can also be cooked and stored in the fridge for up to 3 days. When you’re ready to bake, layer the ingredients as directed, drizzle with the cream mixture, and pop it in the oven. This way, you’ll achieve that delectable, homemade taste without the last-minute rush, ensuring your Potato Bacon Pie is just as delicious as if made fresh!
Potato Bacon Pie Recipe FAQs
What type of potatoes are best for Potato Bacon Pie?
Absolutely! I recommend using Yukon Gold potatoes for this recipe. Their waxy texture holds up beautifully during baking, ensuring that the pie maintains a delightful creaminess without becoming mushy. If you can’t find Yukon Gold, try using red potatoes or even russets, but keep in mind that russets might yield a softer filling.
How should I store leftover Potato Bacon Pie?
Leftover Potato Bacon Pie can be stored in the refrigerator in an airtight container for up to 3 days. Make sure it’s properly sealed to retain its moisture and flavor. When you’re ready to enjoy it again, I often recommend reheating slices in the oven for about 15-20 minutes at 350°F (175°C) to keep that delightful flaky crust intact!
Can I freeze Potato Bacon Pie for later?
Yes, you can definitely freeze Potato Bacon Pie! To do so, wrap it tightly in plastic wrap and then in aluminum foil to avoid freezer burn. It can be stored in the freezer for up to 2 months. When you’re ready to eat, thaw the pie overnight in the fridge and then reheat it in the oven until heated through for the best results.
What if my pie crust is browning too quickly while baking?
Very! If you notice that your pie crust is browning too quickly, simply cover it loosely with aluminum foil. This will protect the crust from direct heat while allowing the pie to continue baking so your filling gets cooked perfectly without burning the crust.
Is Potato Bacon Pie suitable for those with food allergies?
While this recipe is not designed for any specific dietary restrictions, if you’re concerned about allergies, consider using gluten-free flour for the crust and a non-dairy cheese alternative. For a vegan option, you can also omit the egg wash and replace the heavy cream with a suitable plant-based cream. Always ensure to check ingredient labels for potential allergens.
How long does Potato Bacon Pie take to bake for perfect results?
To achieve that perfect golden-brown crust and bubbling filling, bake your Potato Bacon Pie at 350°F (175°C) for about 1 to 1.5 hours. If you’re unsure, you can check the pie at the 1-hour mark; a good indicator is when the crust is golden and the filling is visibly bubbling around the edges. Happy baking!
Comforting Potato Bacon Pie for Cozy Nights In
Ingredients
Equipment
Method
- In a food processor, combine 2 cups of all-purpose flour and 1 teaspoon of kosher salt. Add 1 cup of cold butter, cutting it into the flour until it resembles coarse crumbs. Gradually pour in 5–6 tablespoons of ice water until the dough comes together. Form it into a ball, wrap it in plastic, and refrigerate for 1 hour to chill.
- In a large skillet over medium heat, cook 8 slices of thick-cut bacon until crispy, about 6–8 minutes. Remove the bacon, leaving some grease in the pan, and sauté 1 chopped onion in the bacon fat until it softens, roughly 5 minutes. Crumble the bacon once cooled, and then mix it with the onions in a bowl, letting it cool completely.
- Using a mandolin or sharp knife, thinly slice 3–4 Yukon Gold potatoes to around 1/8 inch thick for uniformity. Place the potato slices in a bowl of cold water to prevent browning until you're ready to assemble the pie.
- In a medium bowl, whisk together 1 cup of heavy cream, 2 tablespoons of all-purpose flour, 1/2 teaspoon of black pepper, and a pinch of salt until smooth.
- Preheat the oven to 350°F (175°C). Roll out one disc of the chilled dough on a floured surface to fit a 9-inch pie plate. Line the pie plate with the dough, and begin layering the sliced potatoes, alternating with the bacon and onion mix, followed by a sprinkle of shredded cheddar cheese. Drizzle some of the cream mixture over the top layer before repeating the layers, finishing with a top crust.
- With a sharp knife, cut multiple vent slits into the top crust. Brush the crust with a beaten egg. Bake the Potato Bacon Pie for 1 to 1.5 hours until the crust is golden brown and the filling is bubbling.
- Once out of the oven, let the pie cool for 15–30 minutes to set the filling for easier slicing.
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