Irish Potato Pie

By BClover

Ingredients

• 1 sheet frozen puff pastry, thawed (optional)
• 4 Tb. butter
• 7 thick sliced bacon, chopped
• 5 potatoes (4 large), peeled and sliced thin
• 1 onion, peeled and sliced thin
• 1 Tb fresh dill( used 2 tsp dried)
• 1/2 cup heavy cream ( used half and half)
• Added 1/2 cup kerry gold dubliner cheddar, grated
• Salt and Pepper
• Chive for garnish

Details

Servings 6
Preparation time 15mins
Cooking time 70mins
Adapted from aspicyperspective.com

Preparation

Step 1

Directions:

Preheat the oven to 350 degrees F. 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.

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 1/2 tsp. salt and 1/4 tsp. ground 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. (I PUT FILLING IN 3 LAYERS, added the cheese after the first 2 layers)

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.