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Cheesy Potato Bacon Pie Recipe

ByMadison
Jump to Recipe· 4.8 from 18 reviews

There’s something incredibly comforting and downright addictive about a warm slice of pie oozing with melty cheese, tender potatoes, and crispy bacon. If that sounds like your kind of cozy meal, then you’re going to love this Cheesy Potato Bacon Pie Recipe. I’ve been making this recipe for years, and honestly, it feels like a big, delicious hug every time I pull it out of the oven. It’s perfect for family dinners, potlucks, or even a special weekend treat you’ll want to make again and again.

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Why This Recipe Works

  • Balanced Layers: Each layer of potatoes, bacon, onions, cheese, and cream blends beautifully to build complex flavors.
  • Homemade Pie Crust: The buttery, flaky crust elevates the filling and holds everything together perfectly.
  • Simple Yet Impressive: Few ingredients but maximum comfort – perfect if you want to impress without stress.
  • Make-Ahead Magic: You can prep the crust and filling in advance, making it essentially foolproof for busy days.
Cheesy Potato Bacon Pie, cheesy potato bacon dish, comforting potato pie, bacon and cheese casserole, savory potato bacon dish - 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

The magic of this Cheesy Potato Bacon Pie Recipe lies in its humble but flavorful ingredients that complement each other perfectly. When choosing your ingredients, especially the potatoes and cheese, a little attention goes a long way in boosting the final dish.

Cheesy Potato Bacon Pie, cheesy potato bacon dish, comforting potato pie, bacon and cheese casserole, savory potato bacon dish - 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: Essential for a tender, flaky pie crust that wraps the filling beautifully.
  • Kosher salt: Brings out the natural flavors in both crust and filling.
  • Cold butter: The secret to flaky layers in the crust, so keep it chilled until use.
  • Ice water: Helps bind the dough without melting the butter, keeping the crust light.
  • Bacon: Crispy, smoky, and salty – the star protein that adds incredible depth.
  • Onion: Adds sweetness and softness; caramelizes slightly for lovely texture contrast.
  • Yellow flesh potatoes (Yukon Gold): Their buttery flavor and creamy texture bake up beautifully without falling apart.
  • Heavy cream: Delivers richness and helps bind the potato layers together.
  • All-purpose flour (for filling): A small amount to thicken the cream and keep the filling luscious but not runny.
  • Black pepper: Just enough for a gentle kick that pairs perfectly with the salty bacon.
  • Cheddar cheese: Sharp and melty – cheddar adds that irresistible gooey factor you want in every bite.
  • Egg (for egg wash): Gives the crust a beautiful golden sheen and helps seal 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

While I love this recipe classic-style, one of my favorite things is how easy it is to make it your own. Whether you’re in a veggie mood or want to crank up the cheese factor, there’s room for personalization.

  • Variation: I sometimes swap out cheddar for a sharper aged white cheddar or mix in Gruyère for an even richer flavor – it’s heavenly!
  • Vegetarian option: Just omit the bacon and toss in sautéed mushrooms or spinach – still delicious and filling.
  • Spice it up: Add a pinch of smoked paprika or cayenne to the cream mixture for a subtle smoky heat that plays beautifully with the bacon.
  • Make it gluten-free: Use a gluten-free pie crust mix or pre-made gluten-free pie dough; it works surprisingly well here.

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

Step 1: Whip up the Flakiest Pie Crust

Start by pulsing your flour and salt in a food processor, then blitz in the cold diced butter until it looks like little peas. The cold butter is key here — it creates the flakiness we love. Add ice water gradually to bring the dough together, but don’t overdo it; you want just enough so it holds in clumps. Press the dough together by hand, divide it in two, flatten into discs, wrap in plastic wrap, and pop it in the fridge for at least an hour. Trust me, chilling is non-negotiable for that perfect crust.

Step 2: Cook Bacon and Onions to Perfection

Next, crisp your diced bacon in a skillet until nice and golden. I drain it on paper towels to keep it crispy and set aside. Then, with just a tablespoon of bacon fat left, sauté the onions until they soften and start to brown — it adds a sweet, caramelized depth. Combining bacon and onions creates a smoky-savory filling base that once layered in the pie, basically melts in your mouth.

Step 3: Slice Potatoes and Mix Creamy Filling

Use a mandolin for thin, even slices of Yukon Gold potatoes — I swear this is the easiest way to get consistent cooking and a pretty presentation. Whisk together heavy cream, flour, salt, and pepper until smooth. The flour helps thicken the cream slightly so the pie filling isn’t runny but stays creamy and luscious.

Step 4: Assemble the Pie Layers

Roll out one crust disc on a floured surface so it’s about 2 inches wider than your pie dish. Folding it in half carefully lets you transfer it to your greased 9-inch pie plate without a disaster. Layer one-third of the potatoes, bacon & onions, cheese, and cream mixture, then repeat two more times. I like to save a few potato slices to place on top of the final cheese layer for a little rustic charm.

Step 5: Seal with the Top Crust and Bake

Roll out your second crust to cover the pie, then brush the edges of the bottom crust with beaten egg to act as glue. Press the edges together, trim the overhang, then crimp for a pretty finish. Brush the entire top with egg wash for a gorgeous golden-brown crust. Don’t forget to cut a few steam vents so filling won’t bubble over uncontrollably. Bake on a baking sheet – the filling can bubble and drip, so this saves a mess—at 350°F for 1.5 to 1.75 hours. Watch the crust and cover it with foil if it browns too fast.

Step 6: Let It Rest, Then Enjoy the Comfort

Once baked, the pie needs to cool for at least 15-30 minutes before slicing to avoid a filling that slides all over your plate. This resting time helps everything set up beautifully, guaranteeing clean slices and that glorious melty-cheesy, bacon-studded bite you’re craving.

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Pro Tips for Making Cheesy Potato Bacon Pie Recipe

  • Keep Butter Cold: Always dice and pulse cold butter for the crust — it’s the secret to that perfect flaky texture.
  • Don’t Skip Chilling: Resting the dough in the fridge firm up gluten and prevents shrinking during baking.
  • Use a Mandolin for Uniform Slices: I tried slicing by hand before, and the pie never cooked evenly — trust me on this one.
  • Watch Crust Browning: Cover with foil if the crust gets too dark while baking but the filling still needs time.

How to Serve Cheesy Potato Bacon Pie Recipe

Cheesy Potato Bacon Pie, cheesy potato bacon dish, comforting potato pie, bacon and cheese casserole, savory potato bacon dish - 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 love topping my slices with a sprinkle of fresh chopped chives or parsley — the pop of color and subtle freshness brighten the richness of the pie remarkably well. A dollop of sour cream on the side is a decadent option that pairs beautifully too.

Side Dishes

A crisp green salad with tangy vinaigrette balances the heaviness wonderfully. Steamed green beans or roasted Brussels sprouts also pair nicely without overshadowing the pie’s flavors.

Creative Ways to Present

For special occasions, I’ve served this pie with cut-out shapes in the top crust – little hearts or leaves for a festive touch. Individual mini pies in ramekins are also a great way to personalize servings and make presentation extra charming.

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap leftovers tightly in plastic wrap and store in the fridge for up to 3 days. The flavors actually deepen overnight, making next-day slices even tastier.

Freezing

This pie freezes like a dream. I freeze whole unbaked pies or pre-sliced portions wrapped individually. Just thaw overnight in the fridge before baking or reheating to preserve texture and flavor.

Reheating

Reheat slices in a 350°F oven for about 15-20 minutes to restore that crisp crust and melty interior. Avoid the microwave if you want to keep the crust flaky and delicious.

FAQs

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

    Absolutely! While I love making the crust from scratch for that buttery flakiness, store-bought crust works just fine if you’re short on time. Just make sure to keep it chilled before baking to help it hold up with the hearty filling.

  2. What’s the best potato for this pie?

    I recommend Yukon Gold potatoes because they hold their shape while baking and have a natural buttery flavor that complements the other ingredients perfectly. Avoid starchy Russets if you want the filling to stay nice and creamy without turning mushy.

  3. Can I make this recipe vegetarian?

    Yes! Simply omit the bacon and substitute with flavorful veggies like sautéed mushrooms, spinach, or caramelized leeks. You might want to add a little smoked paprika to bring that smoky vibe back.

  4. How do I know when the potatoes are fully cooked inside the pie?

    Use a sharp paring knife to test doneness by inserting it through the steam slits on top. If the knife slides through easily with no resistance, your potatoes are perfectly cooked.

Final Thoughts

This Cheesy Potato Bacon Pie Recipe is one of those dishes that feels like an old friend — comforting, reliable, and always satisfying. Whenever I make it, I’m reminded how simple ingredients can come together to create something extraordinary. I really hope you give it a try and enjoy every gooey, crispy, buttery bite as much as I do. You’ll find yourself reaching for this recipe again, whether it’s a chilly weeknight or a weekend you want to treat yourself. Happy baking!

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Cheesy Potato Bacon Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 18 reviews
  • Author: Madison
  • Prep Time: 1 hour 45 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

A hearty and comforting Potato Bacon Pie featuring a flaky homemade pie crust filled with layers of thinly sliced Yukon Gold potatoes, crispy bacon, sautéed onions, and melted cheddar cheese, all baked in a creamy seasoned mixture for a rich and satisfying dish perfect for family dinners.

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), thinly sliced
  • 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. Prepare Pie Crust: In the bowl of a food processor, combine 2 ½ cups flour and 1 tsp kosher salt, pulsing once or twice to mix. Add 1 cup diced cold butter and pulse until butter resembles small peas. Gradually pour in ½ cup ice water while pulsing until dough begins to stick together in small clumps. Dump dough onto counter, press together, divide into two discs, wrap in plastic, and chill for at least 1 hour.
  2. Cook Bacon and Onions: In a skillet over medium heat, cook diced bacon until brown and crispy. Drain on paper towels, leaving 1 tablespoon bacon fat in skillet. Add diced onion to skillet and sauté for 4 to 5 minutes until softened and starting to brown. Transfer onions to bowl, add bacon, mix, and set aside to cool.
  3. Slice Potatoes and Mix Cream: Using a mandolin or food processor slicing attachment, thinly slice potatoes. In a measuring cup, whisk together 1 cup heavy cream, 2 tsp flour, 1 ½ tsp kosher salt, and ⅛ tsp black pepper until smooth. Set aside.
  4. Preheat Oven 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 about 2 inches wider than the pie plate. Fold dough in half and transfer to pie plate, unfolding and easing dough into place with excess hanging over edges.
  5. Assemble Pie Layers: Arrange one-third of the potato slices in crust. Sprinkle one-third of bacon and onion mixture over potatoes, then one-third of shredded cheddar cheese. Drizzle one-third of cream mixture over top. Repeat layering two more times with remaining ingredients. Reserve a few potato slices for top garnish.
  6. Add Top Crust: Roll out second dough disc to slightly larger than pie plate. Brush bottom edge of pie crust with beaten egg. Place top crust over pie, press edges to seal, trim excess dough, and crimp edges decoratively. Brush entire top crust and edges with egg wash. Cut several slits in crust to allow steam to escape.
  7. Bake the Pie: Place pie on a baking dish to catch drips and bake in preheated oven for 1 hour 45 minutes until crust is golden brown and potatoes are tender (check doneness by inserting a paring knife through slits). If crust browns too quickly, cover with foil.
  8. Cool and Serve: Remove pie from oven and let cool for 15 to 30 minutes before slicing to allow filling to set. Slice and serve warm. Enjoy your delicious potato bacon pie!

Notes

  • Use cold butter for pie crust to achieve a flaky texture.
  • Let the pie cool adequately before slicing to prevent filling from spilling out.
  • If potatoes vary in thickness, baking time may need slight adjustment.
  • You can substitute Yukon Gold potatoes with other waxy potatoes for similar texture.
  • Use a sharp paring knife to check potato doneness through steam slits during baking.
  • Cover pie edges with foil halfway through baking if crust browns too fast.

Nutrition

  • Serving Size: 1 slice (1/8 of pie)
  • Calories: 450 kcal
  • Sugar: 2 g
  • Sodium: 620 mg
  • Fat: 30 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 30 g
  • Fiber: 3 g
  • Protein: 12 g
  • Cholesterol: 85 mg

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