If you’re a fan of hearty comfort food, then let me introduce you to a true kitchen champion: the Cheddar Bacon Potato Pie Recipe. This pie truly brings together the rich flavors of crispy bacon, creamy potatoes, and tangy cheddar cheese, all wrapped up in a buttery, flaky crust. Trust me, once you make this, you’ll be craving it on repeat—perfect for family dinners or impressing friends at brunch.

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Why This Recipe Works

Balanced flavors: The salty bacon, creamy potatoes, and sharp cheddar create a perfect harmony of tastes.
Flaky homemade crust: Making your own pie dough adds that delicious buttery texture you just can’t get from store-bought.
Layering technique: Slicing and layering the potatoes with the filling ensures every bite is flavorful and moist.
Slow baking: Baking slowly allows the filling to cook thoroughly without drying out or burning the crust.

Cheddar Bacon Potato Pie, hearty potato pie, easy bacon and cheddar baked dish, savory potato and bacon casserole, homemade flaky pie crust - A round pie with one top layer of smooth, light yellow dough, tightly covering the filling beneath. The edge of the pie has a thick, crimped border with a wavy pattern. There are four small, straight slits evenly spaced in the center of the top dough layer for steam to escape. The pie sits on a flat white surface with a white marbled texture, showing some scattered flour nearby. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Cheddar Bacon Potato Pie Recipe lies in its simple yet thoughtful ingredients, each bringing something special to the table. Choosing Yukon Gold potatoes is key—they’re creamy with a hint of sweetness and hold up well when sliced thin. Don’t skimp on quality bacon and sharp cheddar cheese, either; they really boost that comforting flavor profile.

Cheddar Bacon Potato Pie, hearty potato pie, easy bacon and cheddar baked dish, savory potato and bacon casserole, homemade flaky pie crust - Flat lay of a small mound of pale all-purpose flour, a teaspoon of coarse kosher salt, several small cubes of cold butter with a pale yellow color, a few thin slices of crispy cooked bacon with pinkish-brown edges, a diced large white onion, a pile of thinly sliced yellow Yukon Gold potatoes, a small white bowl filled with thick heavy cream, a pinch of black pepper next to a teaspoon of kosher salt in separate small white bowls, a small heap of shredded sharp cheddar cheese, and a single whole brown egg with a smooth clean shell, all arranged symmetrically on a clean white ceramic plate and small white ceramic bowls placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Essential for the pie crust, giving structure and that tender, flaky crumb.
Kosher salt: Enhances all the flavors without overpowering.
Cold butter: The secret to flaky pie crust—you want little beads of butter to create pockets of air during baking.
Ice water: Helps bind the dough while keeping it cold so the crust stays tender.
Bacon: Adds smoky, salty depth—cook until crispy for best texture.
Onion: Gives sweetness and aroma when sautéed until golden.
Yukon Gold potatoes: Creamy, sturdy, and perfect for layering without falling apart.
Heavy cream: Creates a rich, silky filling that binds everything together.
All-purpose flour (for filling): Thickens the cream slightly to keep the filling from being too runny.
Black pepper: Adds just a gentle spice to balance the richness.
Cheddar cheese: Sharp, melty, and adds that irresistible savory punch.
Egg (beaten): For brushing the crust to get a golden, glossy finish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

Everyone’s palate is a little different, and I love that this Cheddar Bacon Potato Pie Recipe is so adaptable. I often switch up the cheese or add herbs based on the season or what’s in my fridge, and it never disappoints. Feel free to personalize it—you’ll enjoy experimenting!

Variation: Try swapping out sharp cheddar for smoked gouda or pepper jack for a spicy twist—I’ve found it adds a fun new layer of flavor.
Herbs: When I have fresh thyme or rosemary, I sprinkle a little into the filling—just a hint makes it more aromatic without stealing the show.
Vegetarian option: Omit bacon and add sautéed mushrooms for a rich umami bite that satisfies just as well.

Step-by-Step: How I Make Cheddar Bacon Potato Pie Recipe

Step 1: Crafting the Perfect Pie Crust

Start by pulsing together flour and kosher salt in a food processor—this ensures even seasoning. Then toss in cold, diced butter and pulse until it looks like little peas—you want those butter pockets because they create flakiness. Slowly add ice water while pulsing until the dough clumps together. Press it into two discs, wrap in plastic, and chill for at least an hour. This step feels like the most work, but having that buttery crust is worth every second.

Step 2: Sauté Bacon and Onions

Cook your diced bacon in a skillet over medium heat until it’s deeply crisp—this step adds flavor and texture. Drain the bacon on paper towels, then pour off excess fat, leaving just a tablespoon behind for the onions. Toss in diced onions and cook until soft and lightly browned, which brings out their natural sweetness. Mix your cooked onions with the bacon and set aside—this duo is the backbone of your filling’s flavor.

Step 3: Thinly Slice the Potatoes

I love using a mandolin for this part—it makes evenly thin slices quickly and safely. If you don’t have one, a sharp knife will do, but thin, uniform slices are key so the potatoes cook evenly inside the pie. Yukon Gold potatoes hold their shape nicely, so you won’t worry about a soggy mess.

Step 4: Prepare the Cream Mixture

Whisk together heavy cream, flour, kosher salt, and black pepper until smooth. This mix will thicken during baking and create a luscious, silky texture for the filling. I always double-check for lumps because smoothness here makes slicing the pie easier later on.

Step 5: Assemble the Pie

Lightly grease your pie plate and roll out one dough disc about two inches wider than the pan—this extra edge helps seal the top crust. Layer one-third of the potatoes, bacon/onions, cheddar cheese, and drizzle a third of your cream mixture. Repeat twice more, building those layers for the full flavor explosion. Save a few potato slices for the rustic touch on top.

Step 6: Seal & Brush the Crust

Roll out the second dough disc, and brush the edges of the bottom crust with the beaten egg—it acts like glue! Place the top crust over, seal and crimp the edges for a pretty finish. Brush the entire top with egg wash for a golden glow and cut slits to let steam escape. This step takes a little patience but looks impressive and seals in all those amazing flavors.

Step 7: Slow Bake to Perfection

Bake the pie on a baking sheet at 350°F for about 1 hour 30 minutes to 1 hour 45 minutes. Keep an eye on the crust color—if it browns too fast, cover it loosely with foil. Check for doneness by inserting a knife through the slits; it should slide through easily when the potatoes are done. Then, let it rest for 15-30 minutes before slicing. Patience here pays off because hot filling is tricky to cut cleanly.

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Pro Tips for Making Cheddar Bacon Potato Pie Recipe

Keep the butter cold: When making the crust, cold butter helps achieve that flaky, tender texture I love.
Use a mandolin slicer: For even potato slices that bake uniformly without turning mushy.
Don’t rush the resting: Let the pie cool before slicing to keep the structure intact and avoid filling oozing everywhere.
Watch the crust edges: Cover with foil if browning too fast to prevent burning but still cook the filling through.

How to Serve Cheddar Bacon Potato Pie Recipe

Cheddar Bacon Potato Pie, hearty potato pie, easy bacon and cheddar baked dish, savory potato and bacon casserole, homemade flaky pie crust - A golden brown pie with a shiny, flaky top crust that is slightly cracked and has a braided edge sits on a white plate. The top crust has a few small slits in the center for steam to escape. The pie looks thick and well-baked, surrounded by pine cones and frosted evergreen branches on a white marbled surface. The scene gives a cozy, festive feeling. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to sprinkle chopped fresh chives or parsley on top right before serving—the green pop looks gorgeous against the golden crust and adds a fresh herbal note that cuts through the richness perfectly.

Side Dishes

This pie is stellar as a stand-alone main, but I enjoy pairing it with a crisp green salad tossed in a light lemon vinaigrette or some roasted seasonal veggies to lighten the meal and add crunch.

Creative Ways to Present

For holiday dinners or potlucks, I make mini versions in ramekins or small tart pans. They look adorable individually and are perfect for buffet-style meals where everyone wants a taste. Plus, the crust-to-filling ratio is perfect in these bite-sized versions!

Make Ahead and Storage

Storing Leftovers

I usually cover the pie tightly with plastic wrap and store it in the fridge for up to three days. Reheating slices in the oven keeps the crust crisp and the filling creamy—microwaving usually makes the crust soggy, so I avoid that.

Freezing

One time, I froze a whole assembled, unbaked pie wrapped well in foil and plastic wrap. Thawed it overnight in the fridge and baked as usual—it turned out wonderfully, almost like fresh. Great trick for prepping in advance!

Reheating

The best way to reheat leftover pie is at 350°F for 15-20 minutes, covered loosely with foil the first 10 minutes to retain moisture, then uncovered to crisp up the crust at the end. This method preserves both texture and flavor beautifully.

FAQs

Can I use a store-bought pie crust for this recipe?

Absolutely! While homemade crust elevates the pie’s flavor and texture, store-bought pie crust works as a convenient shortcut. Just make sure to thaw it properly and handle gently to avoid tearing. You might miss the extra flaky layers, but it’ll still taste delicious.
What type of potatoes work best for this pie?

I highly recommend Yukon Gold potatoes because they have a creamy texture and hold their shape well during baking. Avoid starchy Russets, which can become too mushy, and waxy potatoes, which might not absorb the cream and flavors as nicely.
Can I make this pie vegetarian?

Yes, skip the bacon and add sautéed mushrooms, caramelized onions, or even roasted red peppers for extra flavor. The cheese and cream provide plenty of richness to keep it satisfying.
How do I check if the potatoes are fully cooked?

Insert a thin knife or paring knife through the steam vents in the crust; it should slide in easily without resistance. If it feels firm, the pie needs more baking time.

Final Thoughts

This Cheddar Bacon Potato Pie Recipe has become my go-to for cozy dinners or sharing with friends because it’s genuinely comforting, tasty, and just a little bit special. The way the crust envelops that creamy, cheesy potato filling with crispy bacon is such a joy to eat. Give it a try—you might just find your new favorite pie!