Irish Potato Pie

I admit that when I got out of bed this morning, I had no plan to celebrate St. Patrick’s Day at all, but something about the tantrums my kids threw over not having and/or not wanting to wear and/or not having the right color green got me in the spirit.

This meal was at first much lamented by kids who didn’t even want to try a bite and then praised, second-helping-ed, and requested to be our St. Patrick’s Day tradition for all the years to come. I’ll take that as a win.

Now in case you can’t tell by the fact that the recipe starts out with frying bacon in butter and ends with heavy cream, this is comfort food. We ate it tonight with Irish Soda Bread and a Guinness for the adults. In the future I might try to add a vegetable (maybe in the dish, but on the side at least) just to lighten things up a bit.

Ingredients:

  • 1 sheet frozen puff pastry, thawed
  • 4 tablespoons butter
  • 7 slices thick-sliced bacon, chopped
  • 5 potatoes (4 large), peeled and sliced thin
  • 1 onion, peeled and sliced thin
  • 1 tablespoon fresh dill (I left this out, per family preference)
  • 1/2 cup heavy cream
  • salt and pepper to taste
  • chives for garnish

Directions:

  1. Preheat the oven to 350 degrees. 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. (I don’t have a tart pan; it worked just fine in my 7×9 rectangle pan, and I’m sure it would be delicious in a regular pie plate too.)
  2. 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 salt and 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.
  3. 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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One Response

  1. I can’t see how this could not be delicious.

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