A sensational savory scalloped potato pie with bacon and onions. Just the things to get your Irish eyes a’smiling.Irish potato pie makes an irresistible St. Paddy’s Day side dish or appetizer.
It’s also a fantastic make-ahead to warm up on March 17th, just in case you think you’ll be “seeing leprechauns” by dinner time.
1 sheet frozen puff pastry, thawed
4 Tb. butter
7 thick sliced bacon, chopped
5 potatoes (4 large), peeled and sliced thin
1 onion, peeled and sliced thin
1 Tb fresh dill
1/2 cup heavy cream
Salt and Pepper
Chive for garnish
Directions:
Preheat the oven to 350 degrees F. Place the thawed puff pastry in a 8-9 inch tart pan and crimp the edges. Remove the excess dough and piece it along the rim if needed to make the rim even in some places. Refrigerate the crust until ready to fill.
Place the butter and bacon in a large skillet over medium-high heat. Saute until the bacon is crispy then toss in the onions, followed by the potatoes and dill. Season with 1/2 tsp. salt and 1/4 tsp. ground pepper. Gently stir 3-5 minutes,to mix the onions and potatoes and coat in fat. The potatoes don't need to be cooked through. Then spoon the mixture into the crust and drizzle with heavy cream.
Bake on the low rack for 35-45 minutes, until the potatoes are fork-tender and the crust is golden. Rest for 10 minutes, then sprinkle with chopped chive and cut.
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