Imagine a pie so irresistible that it transforms ordinary ingredients into a mouthwatering symphony of flavors. Paul's Bacon and Potato Pie isn't just a recipe; it's a culinary journey that promises to transport you straight to the heart of British comfort cooking. With crispy bacon, creamy potatoes, and a golden, flaky crust, this dish is about to become your new obsession - a perfect blend of rustic charm and gourmet delight that will have your family and friends begging for seconds!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: British
Serves: 4 servings
Ingredients
- 4 slices bacon, chopped
- 2 cups potatoes, peeled and diced
- 1 onion, chopped
- 1 cup heavy cream
- 2 eggs
- Salt and pepper to taste
- 1 pie crust
Instructions
- Preheat the oven to 375°F (190°C) and prepare a 9-inch pie dish by lightly greasing it with butter or cooking spray.
- In a large skillet, cook the chopped bacon over medium heat until crisp and golden brown, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, reserving the bacon fat in the pan.
- In the same skillet with bacon fat, sauté the chopped onions until translucent and slightly caramelized, approximately 4-5 minutes.
- Add the diced potatoes to the skillet and cook with the onions, stirring occasionally, until the potatoes are partially softened but not completely cooked, about 8-10 minutes.
- In a separate mixing bowl, whisk together heavy cream, eggs, salt, and pepper until well combined and smooth.
- Roll out the pie crust and carefully place it into the prepared pie dish, trimming any excess edges and creating a decorative crimped border.
- Layer the partially cooked potatoes and onions evenly across the pie crust, then sprinkle the crispy bacon pieces over the top.
- Slowly pour the cream and egg mixture over the potatoes and bacon, ensuring it is evenly distributed.
- Place the pie in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is set and slightly puffy.
- Remove from the oven and let the pie cool for 10-15 minutes before slicing to allow the filling to stabilize.
- Slice into wedges and serve warm, optionally garnishing with fresh chopped parsley or chives.
Tips
- Choose Quality Ingredients: Use thick-cut bacon for maximum flavor and crispiness, and select starchy potatoes like Russet for the best texture.
- Bacon Fat is Flavor Gold: Don't discard the bacon fat - use it to sauté your onions for an extra layer of rich, smoky flavor.
- Par-Cook Potatoes Carefully: Ensure potatoes are partially cooked but not mushy to maintain their structure in the final pie.
- Room Temperature Matters: Let eggs and cream come to room temperature before mixing to create a smoother, more consistent custard.
- Crimp the Crust Beautifully: Take time to create a decorative crust edge for a professional-looking presentation.
- Let It Rest: Always allow the pie to cool for 10-15 minutes after baking to help the filling set properly.
- Serve Warm: This pie is best enjoyed fresh from the oven, when the crust is crisp and the filling is creamy and inviting.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 15g
Fat: 35g
Saturated Fat: 18g
Cholesterol: 120mg
