Irish Potato Pie

Irish Potato Pie

(6-8 servings)

Ingredients:

1 sheet Puff Pastry, thawed

4 tbsp. Unsalted Butter

7 slices Thick-cut Bacon, chopped

4 large Russet Potatoes, peeled and thinly sliced

1 large Yellow Onion, peeled and thinly sliced

1 tbsp. Fresh Dill, chopped

½ cup Heavy Cream

½ tsp. Salt

¼ tsp. Black Pepper

Directions:

In a 9-inch tart pan, place puff pastry and push into corners.  Cut excess dough leaving a ½-inch to crimp along the edge.  Place prepared pan in the refrigerator until ready to fill.  In a large skillet over medium-high heat, melt butter and sauté bacon until crispy.  Now add potatoes, onions and dill.  Season with salt and pepper.  Gently stir mixture to coat everything in the fat.  Cook mixture for about 5-10 minutes.  Potatoes do not have to be cooked through.  Spoon mixture into prepared tart pan, smoothing it out.  Next add drizzle the cream over it evenly.  Bake on the low rack, in a pre-heated 350-degree oven, until potatoes are fork tender and the crust is golden brown.  Rest for 10-minutes before cutting into 6 or 8 wedges.

Note:               I’m partial to red potatoes, so you might give them a try in this recipe.

Ideas for Future Efforts

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