What type of potatoes work best for Irish Potato Pie?

Russet and Yukon Gold potatoes are both excellent choices for Irish Potato Pie. Russets create a softer, fluffier interior, while Yukon Gold potatoes hold their shape slightly better and offer a naturally buttery flavor. The key is slicing them thinly and evenly so they cook through properly and create tender, layered texture inside the pie.

Can I make Irish Potato Pie ahead of time?

Yes, Irish Potato Pie is a wonderful make-ahead dish. You can fully assemble the pie, cover it tightly, and refrigerate it for up to 24 hours before baking. You can also bake it completely, cool it, and store it in the refrigerator for 4 to 5 days. Reheat in the oven to restore the crisp crust and creamy interior.

Can Irish Potato Pie be made without bacon?

Absolutely. For a vegetarian Irish Potato Pie, simply omit the bacon and sauté the onions in butter or olive oil instead. You can also enhance flavor by adding sautéed mushrooms, shredded Irish cheddar, or fresh herbs. The creamy potato filling remains rich and satisfying even without the smoky bacon.

Irish Potato Pie – Best Savory Classic Recipe

Description

Irish Potato Pie is a savory tart made with flaky puff pastry, thinly sliced potatoes, crispy bacon, onions, fresh dill, and rich heavy cream. Baked until golden and fork-tender, this comforting Irish classic is perfect for Saint Patrick’s Day, brunch, or a hearty family dinner.

Ingredients

Scale

1 sheet frozen puff pastry, thawed (about 8–9 inches)
4 tablespoons unsalted butter
7 thick-cut bacon slices, chopped
5 medium potatoes (about 2 pounds), peeled and thinly sliced
1 medium onion, thinly sliced
1 tablespoon fresh dill, chopped
1/2 cup heavy cream (or half-and-half)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh chives or scallions (for garnish)

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Instructions

Preheat the oven to 350°F (175°C). Press the thawed puff pastry into an 8- or 9-inch tart pan, trim excess dough, and crimp the edges evenly. Refrigerate while preparing the filling.
Place a large skillet over medium-high heat. Add the butter and chopped bacon, cooking until the bacon is crispy.
Add the sliced onion to the skillet and sauté for 2-3 minutes until slightly softened.
Stir in the thinly sliced potatoes and chopped dill. Season with salt and black pepper. Cook for 3-5 minutes, stirring gently to coat the potatoes in bacon drippings. Do not fully cook the potatoes.
Spoon the potato mixture evenly into the chilled pastry crust.
Drizzle the heavy cream evenly over the top, allowing it to seep between the potato layers.
Bake on the lower oven rack for 35-45 minutes, or until the potatoes are fork-tender and the crust is golden brown.
Remove from the oven and let the pie rest for 10 minutes before slicing.
Garnish with chopped chives or scallions and serve warm.

Notes

Slice the potatoes thinly and evenly using a mandolin for best texture and even cooking.
Fully crisp the bacon before adding potatoes to ensure proper texture throughout the pie.
If the crust browns too quickly, loosely cover the top with foil while finishing baking.
For a vegetarian version, omit the bacon and sauté onions in butter or olive oil.
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 6 months.

Nutrition

Serving Size: 1 slice
Calories: 265 kcal
Sugar: 0 g
Sodium: 197 mg
Fat: 19 g
Saturated Fat: 9 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 48 mg