Not Your Ordinary Pie
If you’re tired of corned beef and cabbage for St. Patrick’s Day, try something new with this Irish potato pie. It’s made with fresh Hiland Dairy Butter, rich Hiland Dairy Heavy Whipping Cream and – wait for it – bacon! Seriously, this will be your new go-to St. Paddy’s Day favorite.
Irish Potato Pie
- 1 sheet frozen puff pastry, thawed
- 4 tablespoons Hiland Dairy Butter
- 8 thick 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.
Use a mandoline slicer on the potatoes and onions for consistency. Also, if you want a thinner pie, replace your pie dish with a 9-inch tart pan.
~The Dairy Diva