Irish Potato Pie
Ingredients
- 1 sheet frozen puff pastry, thawed
- 4 tablespoons Hiland Dairy butter
- 8 think strips of bacon, chopped
- 4 large russet potatoes, peeled and thinly sliced
- 1 medium onion, thinly sliced
- 1 tablespoon fresh dill
- 1/2 cup Hiland Dairy heavy whipping cream
- salt and pepper, to taste
Directions
- Preheat oven to 350 F.
- Press the pastry dough into an 8-inch pie dish and crimp the edges, cutting off any excess dough. Refrigerate until ready to use.
- In a large skillet, melt the butter over medium-high heat. Add the bacon and sauté until crispy.
- Toss in the onions, potatoes and dill. Salt and pepper to taste, and gently stir for approximately 3 minutes to coat ingredients with the butter and bacon drippings.
- Spoon the mixture into the crust and drizzle with the heavy whipping cream.
- Bake on the low rack for 45 minutes, or until the potatoes are fork-tender and the crust is golden brown.
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