Cheesy Potato Bacon Pie Recipe

BySarah
Jump to Recipe·5 from 17 reviews

If you’re craving something warm, satisfying, and packed with comfort flavors, you have to try my Cheesy Potato Bacon Pie Recipe. It’s that perfect blend of crispy bacon, tender potatoes, melty cheddar, and buttery pie crust all baked into one glorious dish. Trust me, once you make it, it’ll become your go-to for cozy dinners or potlucks. I’m excited to share all my tips so you nail it on your first try!

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Why This Recipe Works

  • Perfect Flavor Balance: The smoky bacon pairs beautifully with creamy potatoes and sharp cheddar for a crowd-pleasing combo.
  • Flaky Homemade Crust: Making your own pie crust might sound intimidating but it adds that buttery flakiness that store-bought just can’t match.
  • Layered Texture: Thinly sliced potatoes layered with cheese and cream make every bite luscious and satisfying.
  • Baking Technique: Slow baking at 350°F helps the filling set beautifully without burning the crust.
Cheesy Potato Bacon Pie, cheesy potato pie, bacon and potato casserole, savory bacon pie, easy comfort food recipes - 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 Potato Bacon Pie Recipe is all about simple ingredients that come together for big flavor. Each component plays its part, and getting quality basics will make a noticeable difference!

Cheesy Potato Bacon Pie, cheesy potato pie, bacon and potato casserole, savory bacon pie, easy comfort food recipes - 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: Use good quality flour for the crust’s perfect texture. You can sprinkle some extra on your surface when rolling out the dough to keep it from sticking.
  • Kosher salt: It seasons both crust and filling well, enhancing every flavor without being overpowering.
  • Cold butter: Cubed and chilled to achieve a flaky pie crust. Don’t skip this step or your crust will lack that wonderful flakiness.
  • Ice water: Keeps the dough cool and helps the butter stay firm as you turn it into dough.
  • Bacon: Adds smokiness and crisp texture. I like to buy thick-cut bacon for richer flavor.
  • Large onion: Provides sweetness and depth when sautéed, balancing the savory bacon and cheese.
  • Yellow-fleshed potatoes (Yukon Gold): These hold their texture when baked and offer a creamy, buttery flavor perfect for this pie.
  • Heavy cream: Makes the filling luscious and silky—don’t substitute with milk unless you want a thinner filling.
  • All-purpose flour (for filling): Helps thicken the cream into a rich sauce that holds everything in place.
  • Black pepper: Adds a subtle kick that complements the richness.
  • Shredded cheddar cheese: Sharp cheddar melts perfectly here—feel free to experiment with mixes for extra flavor.
  • Egg (beaten): Brushed on the crust for a beautiful golden shine and helps seal the edges.
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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

One of the things I love about this Cheesy Potato Bacon Pie Recipe is how forgiving and adaptable it is—so feel free to make it your own. Whether you’re avoiding dairy, want it spicier, or love extra veggies, it’s easy to customize.

  • Vegetarian Version: Skip the bacon and boost the onions or add sautéed mushrooms to keep that umami punch.
  • Cheese Variation: I’ve tried mixing in smoked gouda or gruyere alongside cheddar for a fancy twist that’s seriously tasty.
  • Herbs: Fresh thyme or rosemary folded into the filling brighten things up—try adding a teaspoon to the cream mixture next time.
  • Spice It Up: A pinch of cayenne or smoked paprika gives a subtle heat if you want it to have a bit of a kick.

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

Step 1: Making the Flaky Pie Crust

Start by pulsing flour and salt in your food processor to mix. Then toss in that cold, diced butter and pulse until it looks like tiny peas. Adding ice water a little at a time helps the dough come together without heating the butter—super important so your crust bakes up flaky, not tough. I usually dump the clumpy dough on the counter and press it gently to form two discs. Pop these in the fridge for at least an hour. This chilling step is key—it relaxes the dough and prevents shrinking while baking.

Step 2: Cook Bacon and Sauté Onions

While the dough chills, cook your diced bacon in a skillet until crisp, then drain it on paper towels. Leave just one tablespoon of the bacon fat in the pan because that’s flavor gold! Toss in your diced onions and sauté until softened and lightly browned—it adds sweetness and depth. Combine the onions and bacon in a bowl, and let them cool while you prep the potatoes.

Step 3: Slice Potatoes and Mix Cream Sauce

I highly recommend using a mandolin or food processor slicing attachment here to get super thin, even potato slices that cook perfectly. Then whisk together heavy cream, flour, salt, and pepper until smooth—this mixture thickens the filling as it bakes and keeps everything luscious and creamy.

Step 4: Assemble the Pie Layers

Roll out one dough disc on a floured surface to be slightly larger than your pie plate—it usually takes me around 12 inches in diameter. Carefully ease the dough into your greased pie plate, letting the extra hang over the edges. Next comes the fun part: layer a third of the potato slices, then a third of the bacon and onions, a third of the cheddar, and drizzle with a third of the cream sauce. Repeat the layers two more times. I save a few potato slices to lay prettily on the top layer of cheese before adding the top crust.

Step 5: Seal and Bake

Roll out your second dough disc a bit larger than the pie plate, then brush the bottom crust edge with beaten egg—it acts like glue. Lay the top crust over the pie and press edges together, trimming any excess dough. Crimp the edges for a nice finish and brush the whole top with egg wash for a gorgeous golden shine. Don’t forget to cut a few slits in the crust so steam can escape during baking. Place the pie on a baking sheet to catch any bubbling over, then bake at 350°F for 1 hour 30 minutes to 1 hour 45 minutes. If the crust starts browning too fast, just tent it with foil and keep going.

Step 6: Let It Rest Before Serving

I know it’s tempting to dig right in, but trust me—let your pie cool for about 15 to 30 minutes after baking. The filling will set and slicing will be much cleaner. When you do cut it, you’ll get perfect, cheesy, bacon-studded slices every time. Enjoy!

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Pro Tips for Making Cheesy Potato Bacon Pie Recipe

  • Keep Butter Cold: Always chill your butter and water to ensure a flaky crust—warm butter leads to a dense pie shell.
  • Slice Potatoes Thinly: Using a mandolin or slicer helps them cook evenly and meld with the filling.
  • Don’t Rush Cooling: Let the pie rest after baking to let the cream filling set and makes for cleaner slices.
  • Use a Baking Sheet: Place your pie on a rimmed pan to catch drips and avoid a messy oven.

How to Serve Cheesy Potato Bacon Pie Recipe

Cheesy Potato Bacon Pie, cheesy potato pie, bacon and potato casserole, savory bacon pie, easy comfort food recipes - 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 often sprinkle chopped fresh chives or parsley on top just before serving—it brightens the rich flavors and adds a pretty pop of green. Sometimes I add a dollop of sour cream or a drizzle of hot sauce for an extra tang.

Side Dishes

This pie shines with a crisp green salad dressed in lemon vinaigrette or roasted vegetables like asparagus or Brussels sprouts. If you want to make it a full meal, add a simple soup or steamed green beans. It balances the richness nicely.

Creative Ways to Present

For parties, I slice the pie into mini portions and serve on a wooden board with small forks—always a crowd favorite. Another time, I made it in individual tart pans for a fun personal-sized version. The layered potatoes on top make a great presentation when arranged carefully.

Make Ahead and Storage

Storing Leftovers

Leftovers store well covered in the fridge for up to 3 days. I keep mine in an airtight container or cover the pie plate tightly with plastic wrap. The flavors even deepen after a day, so leftovers can be a delicious bonus.

Freezing

I’ve frozen slices wrapped tightly in foil and plastic wrap, and they thaw beautifully when reheated. You can freeze the whole assembled but unbaked pie too—just wrap it well and bake from frozen, adding a bit of extra time.

Reheating

To keep the crust crisp and the filling soft, I reheat slices in a 350°F oven for about 15-20 minutes. Microwaving works in a pinch but you might lose that lovely crust texture.

FAQs

  1. Can I use store-bought pie crust for this Cheesy Potato Bacon Pie Recipe?

    Absolutely! While I prefer homemade crust for that unbeatable flakiness and flavor, store-bought pie dough can save time and still yield tasty results. Just look for a quality brand and keep it chilled until ready to use.

  2. How do I ensure the potatoes cook through?

    Slice your potatoes thin and evenly using a mandolin or slicer. Bake the pie at 350°F for at least 1.5 hours and test doneness by poking a knife through a vent slit. If the knife goes in easily, the potatoes are cooked properly.

  3. Can I make this recipe dairy-free?

    You could substitute dairy-free butter in the crust and use coconut cream or a dairy-free cream alternative, but note that the flavor and texture will differ from the original. Also, use a dairy-free cheese or omit the cheese for a less rich version.

  4. How long can I store leftovers?

    Leftovers keep well in the fridge for 3 to 4 days when stored in an airtight container. For longer storage, freeze in well-wrapped portions for up to 2 months.

Final Thoughts

This Cheesy Potato Bacon Pie Recipe has become one of my all-time favorites for good reason—it’s like a warm hug on a plate that’s deliciously filling and versatile. I love how approachable it is, too; you don’t have to be a professional baker to make a pie that wows your family and friends. Next time you want a comforting meal that’s a little different from the usual, give this recipe a spin. You’ll be so glad you did!

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Cheesy Potato Bacon Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 17 reviews
  • Author: Sarah
  • 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
Print Recipe

Description

This Potato Bacon Pie is a hearty and comforting dish featuring flaky homemade pie crust filled with layers of thinly sliced Yukon Gold potatoes, crispy bacon, sautéed onions, rich cheddar cheese, and a creamy seasoned mixture. Baked to golden perfection, it’s perfect for a satisfying main course or a special occasion meal.

Ingredients

Pie Crust

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

Instructions

  1. Make the Pie Crust: In the bowl of a food processor, combine the flour and kosher salt. Pulse once or twice to mix. Add the diced cold butter and pulse several times until the butter resembles small peas. Pour the ice water into the food processor while pulsing. Continue pulsing until the dough begins to stick together in small clumps.
  2. Chill the Dough: Dump the dough mixture onto a clean counter. Use your hands to press it together. Divide the dough in half and shape each piece into a flat disc. Wrap each disc with plastic wrap and chill in the refrigerator for at least 1 hour.
  3. Cook Bacon: In a skillet over medium heat, cook the diced bacon until brown and crispy. Transfer the bacon to a paper towel-lined plate to drain excess fat.
  4. Sauté Onions: Spoon off all but 1 tablespoon of bacon fat from the skillet. Add the diced onions and sauté for 4 to 5 minutes, stirring occasionally, until softened and just beginning to brown. Transfer onions to a bowl and add the cooked bacon. Set aside to cool.
  5. Prepare Potatoes and Cream Mixture: Using a mandolin or food processor slicer, thinly slice the potatoes. In a measuring cup, whisk together the heavy cream, flour, kosher salt, and black pepper until smooth and lump-free. Set aside.
  6. Preheat Oven and Prepare Pie Plate: Preheat the oven to 350°F. Lightly grease a 9-inch pie plate with butter or cooking spray.
  7. Roll Out Bottom Crust: On a lightly floured surface, roll out one dough disc into a circle about 2 inches wider than the pie plate. Carefully fold it in half, transfer it into the pie plate, then unfold it and arrange evenly with excess dough hanging over the edge.
  8. Assemble Layers: Arrange one-third of the potato slices in the bottom crust, then layer one-third of the bacon and onions on top, followed by one-third of the shredded cheddar cheese. Drizzle one-third of the cream mixture over the layers. Repeat this layering process two more times. Reserve a few potato slices to place over the top layer of cheese.
  9. Roll Out Top Crust and Seal: Roll out the remaining dough disc into a circle slightly larger than the pie plate. Brush the bottom crust’s exposed edge with beaten egg. Place the top crust over the pie and press the edges together to seal. Trim excess dough and crimp edges decoratively. Brush the entire top crust and edges with beaten egg. Cut several small slits in the top crust to allow steam to escape.
  10. Bake the Pie: Place the pie on a baking dish or rimmed sheet pan to catch any drips. Bake in the preheated oven for 1 hour 45 minutes until the crust is golden brown and the potatoes are tender (test by inserting a paring knife through the slits). If the crust browns too quickly, cover with foil for the remainder of baking time.
  11. Cool and Serve: Remove the pie from the oven and let it cool for 15 to 30 minutes before slicing. This resting time helps the filling set for easier cutting. Slice, serve warm, and enjoy!

Notes

  • For a flakier crust, keep the butter very cold and avoid overworking the dough.
  • Yukon Gold potatoes work best as they hold their shape well and have a creamy texture.
  • You can substitute smoked cheddar for a deeper flavor.
  • Make sure to cut slits in the top crust to prevent the pie from becoming soggy.
  • If using store-bought pie crust, you can save time but homemade crust offers better texture.
  • Leftover pie can be refrigerated and gently reheated in the oven.

Nutrition

  • Serving Size: 1 slice (1/8 pie)
  • Calories: 450 kcal
  • Sugar: 2 g
  • Sodium: 600 mg
  • Fat: 30 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 28 g
  • Fiber: 3 g
  • Protein: 12 g
  • Cholesterol: 85 mg

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