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Cheesy Bacon Potato Pie Recipe

ByCaroline
Jump to Recipe· 4.7 from 12 reviews

Alright, gather around—I’ve got a **Cheesy Bacon Potato Pie Recipe** that’s going to become your new go-to comfort food. It’s that perfect mix of crispy, creamy, cheesy, and smoky all nestled inside a flaky, buttery crust. Whenever I make this, my kitchen fills with this irresistible aroma that just pulls everyone in. Trust me, you’re gonna want to stick around for every step because this recipe is fan-freaking-tastic and definitely worth every minute spent in the kitchen.

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Why This Recipe Works

  • Perfect Flavor Combo: The smoky bacon complements the creamy potatoes and sharp cheddar, creating balanced layers of taste.
  • Flaky Homemade Crust: Making your own crust adds a tender, buttery crunch that store-bought crusts just can’t compete with.
  • Layering Technique: Building the pie in layers keeps every bite packed with bacon, cheese, and potato goodness evenly distributed.
  • Slow Baking: Baking low and slow ensures potatoes cook through without drying out, keeping the filling rich and moist.
Cheesy Bacon Potato Pie, savory potato casserole, bacon and cheese pie, cheesy potato bake, comfort food pastry - A round pie with one top layer of smooth, light yellow dough, tightly covering the filling beneath. The edge of the pie has a thick, crimped border with a wavy pattern. There are four small, straight slits evenly spaced in the center of the top dough layer for steam to escape. The pie sits on a flat white surface with a white marbled texture, showing some scattered flour nearby. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Cheesy Bacon Potato Pie Recipe uses simple ingredients that you might already have, but they work together in magic ways. Choosing the right potato and extra-sharp cheddar will totally elevate the pie. And the homemade pie crust? It’s a labor of love that pays off dramatically.

Cheesy Bacon Potato Pie, savory potato casserole, bacon and cheese pie, cheesy potato bake, comfort food pastry - Flat lay of a small mound of pale all-purpose flour, a teaspoon of coarse kosher salt, several small cubes of cold butter with a pale yellow color, a few thin slices of crispy cooked bacon with pinkish-brown edges, a diced large white onion, a pile of thinly sliced yellow Yukon Gold potatoes, a small white bowl filled with thick heavy cream, a pinch of black pepper next to a teaspoon of kosher salt in separate small white bowls, a small heap of shredded sharp cheddar cheese, and a single whole brown egg with a smooth clean shell, all arranged symmetrically on a clean white ceramic plate and small white ceramic bowls placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • All-purpose flour: The backbone for flaky crust; make sure it’s fresh for best texture.
  • Kosher salt: Enhances all the flavors without being overpowering.
  • Cold butter: Key to flaky pie crust layers—keep it cold for success.
  • Ice water: Helps bring the dough together without melting the butter.
  • Bacon: Provides that irresistible smoky crunch that’s essential for flavor depth.
  • Onion: Adds a subtle sweetness and balance to the salty bacon.
  • Yellow flesh potatoes (like Yukon Gold): Creamy texture and slightly buttery flavor work perfectly.
  • Heavy cream: Makes the filling rich and notes of silkiness throughout.
  • All-purpose flour (for filling): Helps thicken the cream, preventing a soupy mess.
  • Black pepper: Simple seasoning that adds a little kick.
  • Shredded cheddar cheese: Sharp cheddar melts well and complements the smoky bacon beautifully.
  • Egg: For a glossy, golden crust finish.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this Cheesy Bacon Potato Pie Recipe depending on the season and my cravings. You can easily swap out ingredients or add extras to make it your own. The best part about pies like this? They’re super forgiving and versatile.

  • Vegetarian version: Skip the bacon and add sautéed mushrooms or smoky roasted peppers—I tried this once and it still had tons of flavor.
  • Cheese swap: Using a mix of cheddar and gouda makes it creamier and adds a subtle sweetness.
  • Herbs: Toss in some fresh thyme or rosemary for an earthy boost; my family loves the aroma this adds.

Step-by-Step: How I Make Cheesy Bacon Potato Pie Recipe

Step 1: Whip Up the Perfect Flaky Pie Crust

Start by pulsing flour and salt in your food processor, then add the cold butter until pea-sized lumps form—that’s your flaky magic happening. Slowly pour in ice water while pulsing so the dough just starts clumping, don’t overdo it or the crust will be tough. Pop your dough discs in the fridge for at least one hour to chill; this rest time is crucial for buttery, tender layers.

Step 2: Crispy Bacon and Golden Onions

Cook diced bacon until crispy and drain the fat but leave just a tablespoon in the pan to sauté diced onions until golden and fragrant. This combo adds a smoky-sweet foundation to every bite that’s honestly addictive. Let it cool before moving on, so you don’t melt your cheese early!

Step 3: Thinly Slice Potatoes and Mix the Cream

Using a mandolin or slicer, thinly slice your potatoes evenly—that ensures they cook flawlessly inside the pie. In a small bowl, whisk heavy cream with flour, salt, and pepper till smooth. This cream mixture is your secret for a luscious, pudding-like filling that binds everything together.

Step 4: Assemble the Pie, Layer by Layer

Roll out one dough disc larger than your pie dish, carefully place it in, and start layering: potatoes, bacon-onions, shredded cheese, then drizzles of that cream mix. I triple layer mine for maximum flavor in every forkful. Reserve a few slices of potato to top off the final cheese layer—it looks gorgeous and bakes into a crispy crown.

Step 5: Seal and Bake to Golden Perfection

Roll out the second dough disc, place it on top, seal with egg wash, and crimp the edges. Don’t forget to cut steam vents so your pie doesn’t explode in the oven (true story, I learned that the hard way!). Bake at 350°F for about 1.5 to 1 hour 45 minutes. Keep an eye on the crust color and tent with foil if needed. You’ll know it’s done when the crust is golden and a knife slides easily through those steam slits.

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Tips from My Kitchen

  • Keep Butter Cold: Always dice and keep the butter super cold when making your crust to get that flaky texture.
  • Slice Uniformly: Thin, even potato slices mean your pie cooks evenly without any chewy spots.
  • Don’t Overmix Dough: Mix just until dough clumps, too much handling makes the crust tough.
  • Test Potatoes for Doneness: Use a small knife through the steam slits to make sure the potatoes are tender before pulling the pie out.

How to Serve Cheesy Bacon Potato Pie Recipe

Cheesy Bacon Potato Pie, savory potato casserole, bacon and cheese pie, cheesy potato bake, comfort food pastry - A golden brown pie with a shiny, flaky top crust that is slightly cracked and has a braided edge sits on a white plate. The top crust has a few small slits in the center for steam to escape. The pie looks thick and well-baked, surrounded by pine cones and frosted evergreen branches on a white marbled surface. The scene gives a cozy, festive feeling. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to top my slices with a little fresh chopped chives or parsley—it adds a pop of color and fresh herbaceous brightness that balances all the richness. Sometimes a dollop of sour cream on the side adds that extra creamy touch that folks rave about.

Side Dishes

Because the pie is rich and filling, I usually serve it with a simple side salad—something crisp and tangy like arugula with lemon vinaigrette. Roasted or steamed green veggies like asparagus or green beans also complement the pie perfectly without competing with it.

Creative Ways to Present

For special occasions, I bake individual-sized pies in ramekins—that’s always a crowd-pleaser and looks super cute on the table. Drizzling a touch of honey or a balsamic glaze around the plate brings a surprising, sophisticated flair that guests don’t expect.

Make Ahead and Storage

Storing Leftovers

Leftover pie keeps beautifully in the fridge wrapped tightly in plastic or stored in an airtight container. I’ve found that letting it come to room temperature before reheating helps keep textures just right—especially the crust.

Freezing

I’ve frozen fully assembled pies (before baking) wrapped in foil and plastic wrap; just thaw in the fridge overnight before baking as usual. For baked leftovers, freezing works but the crust texture gets a bit softer, so I usually reserve freezing for unbaked pies.

Reheating

To reheat, I pop slices into a preheated 350°F oven for about 15-20 minutes, uncovered, to revive the crust’s flakiness. Microwaving works in a pinch but softens the crust, so oven reheating is my go-to for day-after yumminess.

FAQs

  1. Can I use leftover cooked potatoes in this Cheesy Bacon Potato Pie Recipe?

    Using leftover cooked potatoes isn’t ideal because they’re softer and might make the filling too mushy. Fresh, thinly sliced raw potatoes work best to hold their shape and provide that pleasant bite.

  2. What type of cheese is best for this pie?

    Sharp or extra-sharp cheddar melts well and gives a bold flavor that balances smoky bacon perfectly. Feel free to mix in gouda or gruyere for a creamier texture and mild undertones.

  3. Can I make this pie gluten-free?

    You can substitute the all-purpose flour with a gluten-free flour blend and use a gluten-free pie crust recipe. Just keep an eye on baking times as textures might differ slightly.

  4. How do I prevent the crust from getting soggy?

    Using cold butter and not overworking the dough gives a flaky crust that resists sogginess. Also, make sure to drain cooked bacon well and use moderate cream to keep moisture balanced.

  5. Can I prepare the pie in advance?

    Absolutely! You can assemble the pie a day ahead, keep it covered in the fridge, and bake it when ready. Just add a few extra minutes to the baking time if cold from fridge.

Final Thoughts

Honestly, this Cheesy Bacon Potato Pie Recipe feels like a warm hug on a chilly day—each bite brings together the things I love most: creamy potatoes, melty cheese, and crispy bacon sealed inside a homemade crust. It’s the kind of dish that makes people linger at the table, asking for seconds, and I can’t recommend it enough. Once you try it, I have no doubt it’s going to become a staple in your recipe box—and I hope you love it just as much as I do!

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Cheesy Bacon Potato Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 12 reviews
  • Author: Caroline
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 3 hours
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

A hearty and comforting Potato Bacon Pie with a flaky homemade pie crust, layers of sliced Yukon Gold potatoes, crispy bacon, sautéed onions, and melted cheddar cheese, all baked in a creamy mixture for a satisfying main course or dinner.

Ingredients

Pie Crust

  • 2 ½ cups all-purpose flour, plus extra as needed
  • 1 tsp kosher salt
  • 1 cup cold butter (2 sticks), diced
  • ½ cup ice water

Potato Bacon Pie Filling

  • 6 slices bacon, diced
  • 1 large onion, diced
  • 2 lb yellow flesh potatoes, such as Yukon Gold, thinly sliced
  • 1 cup heavy cream
  • 2 tsp all-purpose flour
  • 1 ½ tsp kosher salt
  • ⅛ tsp black pepper
  • 1 ½ cups shredded cheddar cheese
  • 1 egg, beaten (for egg wash)

Instructions

  1. Prepare Pie Crust: In a food processor bowl, combine 2 ½ cups flour and 1 tsp kosher salt, pulsing once or twice to mix. Add the diced cold butter and pulse several times until the mixture resembles small peas. While pulsing, pour in ½ cup ice water until the dough starts sticking together in small clumps.
  2. Form Dough Discs: Dump dough onto a lightly floured counter, press it together with your hands, divide into two flat discs. Wrap in plastic and chill in the refrigerator for at least 1 hour.
  3. Cook Bacon: In a skillet over medium heat, cook diced bacon until brown and crispy. Transfer to paper towels to drain, reserving 1 tablespoon bacon fat in the skillet.
  4. Sauté Onions: Add diced onions to the skillet with bacon fat and sauté on medium heat for 4 to 5 minutes until softened and beginning to brown. Remove from heat and combine onions with bacon. Set aside to cool.
  5. Prepare Cream Mixture: In a measuring cup, whisk together 1 cup heavy cream, 2 tsp flour, 1 ½ tsp kosher salt, and ⅛ tsp black pepper until smooth with no lumps. Set aside.
  6. Preheat Oven and Prepare Pie Plate: Preheat oven to 350°F. Lightly grease a 9-inch pie plate.
  7. Roll Out Bottom Crust: On a floured surface, roll out one dough disc into a circle about 2 inches larger than the pie plate diameter. Fold in half, lift into pie plate and unfold, arranging dough to cover plate with overhang.
  8. Layer Filling: Arrange one-third of the potato slices evenly on the crust. Top with one-third of the bacon and onion mixture, then one-third of the shredded cheddar cheese. Drizzle one-third of the cream mixture evenly over the layer. Repeat this layering two more times with the remaining potatoes, bacon and onions, cheese, and cream mixture. Reserve a few potato slices for topping.
  9. Roll Out Top Crust and Seal: Roll out the second dough disc to a circle slightly wider than the pie plate. Brush the edges of the bottom crust with beaten egg. Place the top crust over the filling, press the edges to seal, trim excess dough and crimp edges decoratively. Brush the entire top crust and edges with egg wash.
  10. Score Top Crust: Cut several slits in the top crust to allow steam to escape during baking.
  11. Bake Pie: Place the pie on a baking dish to catch any drips. Bake in the oven for 1 hour 45 minutes until crust is brown and potatoes are fully cooked. Check doneness by inserting a paring knife into the pie through steam slits. Cover with foil during baking if crust browns too quickly.
  12. Cool and Serve: Remove the pie from oven and let it cool for 15 to 30 minutes to allow filling to set. Slice and serve warm for best texture and flavor.

Notes

  • Use Yukon Gold potatoes for their creamy texture and ability to hold shape when baked.
  • Chilling the dough before rolling helps prevent shrinking during baking and improves flakiness.
  • Thinly slicing potatoes with a mandolin ensures even cooking throughout the pie.
  • If pie crust edges brown too fast, cover with foil to prevent burning while allowing filling to cook fully.
  • Letting the pie cool before slicing helps the filling set to avoid it being runny or falling apart.
  • For extra flavor, adding fresh herbs like thyme to the cream mixture works well.
  • The pie is best served warm on the day it’s baked but can be reheated gently the next day.

Nutrition

  • Serving Size: 1 slice
  • Calories: 410 kcal
  • Sugar: 2 g
  • Sodium: 500 mg
  • Fat: 28 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 3 g
  • Protein: 10 g
  • Cholesterol: 80 mg

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