A bit of bacon and onion work with thinly sliced potatoes in a puff pastry crust in this simple, hearty, and utterly delicious potato pie.
One could call this a potato tart to be fancy, but the humble ingredients and connection to the traditional Irish dish make the moniker “potato pie” fit. This is truly a dish that is greater than the sum of its parts. The bit of bacon goes a long way and gives this pie the heft to serve as the main course. Serve a simple crisp green salad alongside and you’ve got dinner.
- 1 sheet frozen puff pastry thawed or 1 pie crust for a 9-inch pan
- 3 slices bacon
- 2 tablespoons butter
- 1 onion
- 4 medium potatoes
- Salt and freshly ground black pepper
- 1-2 sprigs fresh dill
- 1/2 cup heavy cream
- Preheat an oven to 350°F. Line a 9-inch tart pan or pie pan with the puff pastry or pie crust, cut it to fit the pan, and crimp the edges. Chill the lined tart pan while you prepare the filling.
- Chop the bacon. In a wide pan over medium-high heat, melt the butter. When the butter stops foaming, add the bacon. Reduce the heat to medium and cook, stirring frequently, until the bacon renders much of its fat and starts to brown on its edges.
- While the bacon cooks, peel and finely chop the onion. Add it to the bacon and cook, stirring frequently, until the onion is softened, 3 to 5 minutes.
- While the onion cooks, peel the potatoes and thinly slice them. Add them to the pan and stir to combine and coat with the bacon fat. Season to taste with salt and pepper. Mince the dill and stir it in, too.
- Transfer the potato mixture to the lined tart pan. Drizzle in the cream and bake until the crust is browned and the potatoes are totally tender, 50 to 60 minutes.
- Let sit at least 10 to 15 minutes before slicing. Serve hot, warm, or even at room temperature.