Creamy Potato Bacon Pie Recipe

ByTaylor
Jump to Recipe· 4.6 from 35 reviews

If you love hearty, comforting dishes that feel like a warm hug on a plate, then you’re going to adore this Creamy Potato Bacon Pie Recipe. It’s one of those recipes that I like to pull out when I want to impress family or just spoil myself with layers of tender potatoes, crispy bacon, and rich, cheesy cream all wrapped in a flaky homemade crust. Stick with me—I’ll walk you through every step so your pie turns out perfectly every time!

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Why This Recipe Works

  • Balanced Flavors: The smoky bacon perfectly complements the creamy potatoes and sharp cheddar cheese.
  • Flaky Homemade Crust: Making the crust from scratch adds incredible texture and buttery richness you can’t buy in a store.
  • Layered Goodness: Building the pie in layers ensures every bite is bursting with flavor and that creamy bacon goodness.
  • Make-Ahead Friendly: You can prep ahead and bake when ready, making this dish great for busy weeks or entertaining.
Creamy Potato Bacon Pie, comfort food recipes, cheesy potato pie, bacon potato casserole, homemade savory pie - 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

Every element in this Creamy Potato Bacon Pie Recipe plays a role, from the flaky crust holding everything together to the creamy, cheesy filling with a salty crunch of bacon. Picking fresh ingredients makes a huge difference, so be sure to choose good-quality butter, fresh potatoes, and savory bacon for the best results.

Creamy Potato Bacon Pie, comfort food recipes, cheesy potato pie, bacon potato casserole, homemade savory pie - 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 the pie crust — I always recommend unbleached for a better texture.
  • Kosher salt: Enhances all flavors without overpowering, and it’s easier to control than table salt.
  • Cold butter: Key to flaky layers in the crust — keep it chilled to prevent it from melting before baking.
  • Ice water: Helps bring the dough together without warming the butter.
  • Bacon slices: Crispy bacon adds smoky, salty richness that makes this pie unforgettable.
  • Onion: Adds sweetness and depth when sautéed, balancing the creaminess and bacon.
  • Yellow-flesh potatoes (Yukon Gold): Their waxy texture holds up great during baking and gives you tender slices.
  • Heavy cream: Creates the rich, luscious sauce binding the potatoes and cheese.
  • All-purpose flour (for cream mixture): Helps thicken the cream so it’s silky, not runny.
  • Black pepper: Adds just a hint of heat and balances the richness.
  • Shredded cheddar cheese: Sharpness and meltiness make it gooey and flavorful.
  • Egg (beaten): For brushing the crust — gives it that shiny, golden finish that looks like a bakery pie.
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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.

Tweak to Your Taste

I like to think of this Creamy Potato Bacon Pie Recipe as a blank canvas—once you master the base, you can easily make it your own. I’ve swapped cheddar for gruyere or added fresh herbs like thyme or chives, which brings a fresh bite you might really enjoy. Don’t hesitate to experiment!

  • More veggies: Sometimes I toss in mushrooms or spinach sautéed with the onions for an extra layer of flavor and nutrients.
  • Spicy kick: A pinch of cayenne or smoked paprika in the cream mix adds some warmth I really vibe with.
  • Gluten-free crust: If you need to avoid gluten, a store-bought or homemade gluten-free crust can work, though I love the buttery homemade one best.
  • Cheese choice: Swap sharp cheddar for mozzarella or Swiss for a milder, gooier melt.

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

Step 1: Make the Flaky Pie Crust

Start by pulsing flour and salt in a food processor, then add diced cold butter. The key is cold: if your butter warms up, you’ll lose that flaky texture. Pulse until the mixture looks like coarse peas, then slowly add ice water just until the dough clumps together. Don’t overwork it—handle the dough gently and chill it for at least an hour. Trust me, this patience pays off.

Step 2: Cook the Bacon and Sauté Onions

Fry diced bacon until it’s nice and crispy, then drain well. Leave just a tablespoon of bacon fat in the pan to sauté the onions until they’re soft and starting to caramelize. The layers of flavor build here, so don’t rush—the sweet, fragrant onions balanced with smoky bacon set the tone for the filling.

Step 3: Slice Potatoes Thinly

Use a mandoline or a food processor slicer for uniform, thin slices—this helps them cook evenly inside the pie. If you don’t have these tools, carefully slice by hand, aiming for consistency. Yukon Gold potatoes hold up beautifully, giving you tender, creamy layers without falling apart.

Step 4: Prepare the Cream Mixture and Assemble

Whisk together heavy cream, flour, salt, and pepper until silky and lump-free. Then it’s layering time: pie crust, potatoes, bacon and onion mix, cheese, and cream drizzle—repeat twice more. This layering makes sure every forkful is balanced. Reserve a few potato slices to top off the cheese layer—it adds a pretty finish and extra texture.

Step 5: Add the Top Crust and Bake

Roll out the second dough disc, cover your pie, and seal the edges with beaten egg—a trick that gives you that bakery shine and locks in the filling. Don’t forget to cut steam vents on top so it bakes evenly without bursting. Bake at 350°F for about 1 hour 30 minutes to 1 hour 45 minutes. Keep an eye on the crust color and cover with foil if it browns too fast. Check doneness with a paring knife through the steam vents—the potatoes should be tender.

Step 6: Let It Cool and Slice

This is the hardest part—you want to dig in right away—but letting the pie rest 15-30 minutes helps it set and makes cutting clean slices way easier. It’s one of those moments where patience really rewards you with the perfect forkful of creamy, cheesy, bacony goodness.

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Pro Tips for Making Creamy Potato Bacon Pie Recipe

  • Keep Butter Cold: Chill your butter and water well before making crust for ultra-flaky texture.
  • Use a Mandoline: Uniform potato slices cook evenly and create a beautiful layered look in your pie.
  • Don’t Rush Browning: Sauté onions slowly to draw out natural sweetness—it makes all the difference flavor-wise.
  • Cover Pie If Needed: If crust browns too fast during baking, loosely tent with foil to prevent burning while potatoes cook fully.

How to Serve Creamy Potato Bacon Pie Recipe

Creamy Potato Bacon Pie, comfort food recipes, cheesy potato pie, bacon potato casserole, homemade savory pie - 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 usually sprinkle chopped fresh chives or parsley on top just before serving—it adds a nice pop of color and freshness that cuts through the richness beautifully. Sometimes a dollop of sour cream or a drizzle of hot sauce works wonders if you want to jazz it up.

Side Dishes

This pie stands well on its own but pairs perfectly with a crisp green salad or steamed greens like kale or green beans to brighten the plate. If you want more carbs, a side of roasted vegetables or a tangy coleslaw balances the creaminess nicely.

Creative Ways to Present

For special occasions, I’ve baked individual mini pies in ramekins for cute personal servings. Another fun idea is to weave a lattice top crust for a rustic look that also shows off those golden potatoes peeking through. Garnish with edible flowers or microgreens to impress guests.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I wrap leftovers tightly in plastic wrap and store the pie in the fridge. It keeps well up to 4 days, and the flavors even deepen after a day or two. Just be sure to bring it back to room temperature before reheating for best texture.

Freezing

I’ve frozen whole pies and individual slices wrapped tightly in foil and plastic wrap. Freezing keeps the pie good for 2-3 months. When ready to eat, thaw overnight in the fridge before reheating to maintain creaminess and crust integrity.

Reheating

To reheat, I pop slices into a 350°F oven for 15–20 minutes, uncovered, to restore crispness to the crust and warm the filling without drying it out. Microwaving works in a pinch but the crust loses its flakiness, so the oven method is my go-to.

FAQs

  1. Can I use pre-made pie crust for this recipe?

    Absolutely! While I love homemade crust for its buttery flakiness, pre-made refrigerated pie dough can save time and still yield delicious results. Just be sure to thaw it properly and handle gently to avoid tearing.

  2. What’s the best potato to use for this Creamy Potato Bacon Pie Recipe?

    I recommend yellow-flesh potatoes, like Yukon Gold, because they hold their shape well during baking and offer a creamy texture without turning mushy. Avoid starchy potatoes like russets which may fall apart.

  3. Can I prepare this pie a day ahead?

    Yes! You can assemble the pie, cover tightly, and refrigerate overnight. Just bring it to room temperature before baking, and you might need to add a little extra baking time if it’s cold from the fridge.

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

    Using the egg wash to seal edges and baking on a sturdy pie plate helps, but the biggest trick is making sure the cream mixture is well-thickened with flour and that potatoes are sliced evenly. Also, baking long enough at the right temperature lets excess moisture cook off.

Final Thoughts

This Creamy Potato Bacon Pie Recipe has become one of my favorite go-to comfort meals—simple enough to make on a weeknight but special enough for company. Its layers of flavor and perfect textures always get compliments, and I know you’ll enjoy it just as much as I do. So grab your rolling pin, prep your ingredients, and let’s get baking—you deserve this cozy, satisfying pie on your table soon!

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Creamy Potato Bacon Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 35 reviews
  • Author: Taylor
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Lactose
Print Recipe

Description

This Potato Bacon Pie features a flaky homemade pie crust filled with layers of thinly sliced Yukon Gold potatoes, crispy bacon, sautéed onions, sharp cheddar cheese, and a creamy seasoned filling. Baked until golden and bubbling, it’s a comforting savory pie perfect for dinner or a hearty lunch.

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)
  • 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. Make the pie crust: In a food processor, combine the flour and kosher salt and pulse to mix. Add the diced cold butter and pulse until it resembles small peas. Pour in the ice water gradually while pulsing until the dough forms small clumps. Transfer the dough to the counter, press it together with your hands, divide in half, form each into a flat disc, wrap in plastic, and chill for at least 1 hour.
  2. Cook bacon and onions: In a skillet over medium heat, cook the diced bacon until brown and crispy. Remove bacon and drain on paper towels, reserving 1 tablespoon bacon fat in the skillet. Add diced onions to the skillet and sauté 4 to 5 minutes until softened and lightly browned. Transfer onions to a bowl, add bacon, and let cool.
  3. Prepare potatoes and cream mixture: Using a mandolin or food processor slicer, thinly slice the potatoes. In a measuring cup, whisk together heavy cream, flour, kosher salt, and black pepper until smooth. Set aside.
  4. Preheat and prepare pie plate: Preheat oven to 350°F. Lightly grease a 9-inch pie plate. On a floured surface, roll out one dough disc into a circle 2 inches wider than the pie plate. Fold in half and place into the pie plate, then unfold and let excess dough hang over edges.
  5. Assemble the pie layers: Arrange one-third of the potato slices in the crust, then one-third of the bacon and onions, followed by one-third shredded cheese. Drizzle one-third of the cream mixture over the potatoes. Repeat the layering two more times with remaining ingredients. Reserve some potato slices for topping.
  6. Add top crust and seal: Roll out remaining dough disc slightly wider than pie plate. Brush bottom crust edge with beaten egg. Place top crust over filling, press edges to seal, trim excess, and crimp. Brush entire top and edges with egg wash. Cut several slits in crust for steam.
  7. Bake the pie: Place pie on a baking dish to catch drips. Bake for 1 hour 45 minutes until crust is deep golden and potatoes are cooked through. Check doneness by inserting a paring knife through steam slits. If crust browns too fast, cover with foil.
  8. Cool and serve: Let the pie rest 15 to 30 minutes to allow filling to set before slicing. Serve warm and enjoy.

Notes

  • Use Yukon Gold potatoes for their creamy texture and buttery flavor.
  • Keeping the butter cold in the crust ensures a flaky texture.
  • If you don’t have a food processor, mix dough by hand or use a pastry blender.
  • You can substitute sharp cheddar with other flavorful cheeses like Gruyère for variation.
  • Letting the pie cool before slicing prevents the filling from spilling out.
  • Cover the pie with foil if the crust browns too quickly during baking.
  • For a crispier crust bottom, bake the pie on a lower oven rack.

Nutrition

  • Serving Size: 1 slice
  • Calories: 450 kcal
  • Sugar: 2 g
  • Sodium: 650 mg
  • Fat: 30 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 3 g
  • Protein: 12 g
  • Cholesterol: 85 mg

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