Irish Potato Pie – Hiland Dairy

Irish Potato Pie


  • 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


  • 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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