If you’re anything like me and adore comfort food that hits all the right notes, then you’re in for a treat with this Cheesy Bacon Potato Pie Recipe. It’s that perfect cozy dish—filled with tender potatoes, crispy bacon, and gooey cheese—all wrapped up in a buttery, flaky crust. Honestly, every time I make it, it disappears too fast, and I love sharing the little tips I’ve picked up along the way so you can nail it perfectly in your kitchen.

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Why This Recipe Works

Balanced Flavors: The smoky bacon and sharp cheddar cheese perfectly complement the creamy potatoes.
Buttery Flaky Crust: Making your own crust locks in all the savory goodness while adding a satisfying crunch.
Layered Texture: Thinly sliced potatoes create tender layers that bake through evenly without getting mushy.
Simple Yet Impressive: Although it looks fancy, this pie is straightforward and perfect for any occasion.

Cheesy Bacon Potato Pie, cheesy bacon potato casserole, bacon and cheese pie, savory potato pie, comfort food recipes - 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

Every ingredient in this Cheesy Bacon Potato Pie Recipe plays a meaningful role, creating the rich, satisfying flavor and texture that keeps me coming back for more. Choosing the right potatoes and good-quality cheese really elevates this pie.

Cheesy Bacon Potato Pie, cheesy bacon potato casserole, bacon and cheese pie, savory potato pie, comfort food recipes - 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: The base for our flaky crust; be sure to measure properly to avoid a tough dough.
Kosher salt: Enhances every component without overpowering; essential for seasoning the crust and filling.
Cold butter: Keeping it cold ensures you get those classic flaky layers in the crust.
Ice water: Helps the dough come together without melting butter prematurely.
Bacon: Adds smoky, crispy bits of flavor; cook it until crisp but not burnt.
Onion: Provides sweetness and depth once sautéed—don’t rush this step.
Yellow flesh potatoes (like Yukon Gold): These hold their shape well with creamy texture, perfect for layering.
Heavy cream: Creates a velvety sauce when combined with flour and seasoning.
Flour (for filling): Helps thicken the cream so the pie isn’t runny.
Black pepper: Adds mild heat and balances the richness.
Cheddar cheese: Sharp and melty, this cheese pulls the whole pie together.
Egg (beaten): Used to seal and glaze the crust for a shiny, golden 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.

Make It Your Way

One of the best things about this Cheesy Bacon Potato Pie Recipe is how easy it is to tweak to suit your tastes. I love adding a little smoked paprika for an extra smoky kick, but you can customize the cheese or swap in your favorite herbs to mix things up.

Vegetarian option: Skip the bacon and add sautéed mushrooms or roasted peppers instead—I’ve made it that way and it’s surprisingly hearty.
Cheese swaps: While sharp cheddar is my go-to, try gruyère or fontina for a more nuanced melt.
Herbs: Fresh thyme or rosemary folded into the cream mixture can lift the whole flavor profile.

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

Step 1: Perfecting the Pie Crust

I start by pulsing the flour and salt in my food processor, then adding diced cold butter until it looks like tiny peas. This part is key for getting that flakiness. Slowly add ice water while pulsing just until the dough sticks together—overmixing makes the crust tough. Once combined, I turn it out onto a countertop, press it gently together, split it into two discs, wrap in plastic, and pop it in the fridge for at least an hour. Trust me, chilling helps relax the gluten so the crust doesn’t shrink during baking.

Step 2: Crispy Bacon & Soft Onions

While the dough chills, I cook the bacon in a skillet until crispy—don’t rush this so it crisps evenly. After draining it on paper towels, I keep just a tablespoon of that bacon fat in the skillet and sauté diced onions until they’re soft and golden. This combination adds a beautiful smoky-sweet base flavor that fills the whole house with amazing aroma.

Step 3: Slicing Potatoes & Mixing the Filling

I use a mandolin slicer to get those thin, even potato slices that bake through evenly. No uneven chunks here! Whisk together heavy cream, flour, salt, and a touch of black pepper to make the silky sauce layer—you want it lump-free so it coats every potato slice beautifully.

Step 4: Assembling the Pie

Roll out one disc of dough into a circle larger than your pie plate, then gently fit it inside so the edges hang over. I layer one-third of the potatoes, then bacon and onions, cheese, and drizzle a third of the cream mixture—repeat twice more. I save a few potato slices to decorate the very top because that little touch looks so good after it bakes. Then I roll out the second dough disc, brush the edges with beaten egg, and seal the pie, crimping the edges for a rustic finish. Don’t forget to cut slits on top so steam can escape as it bakes.

Step 5: Baking to Golden Perfection

Place the pie on a baking dish to catch any bubbly drips. Bake at 350°F for about 1 hour and 30 minutes, or until the crust is golden and a knife slides through the potatoes easily. If the crust starts looking too brown, tent it with foil. Patience is your friend here—the pie needs to cool 15-30 minutes before slicing so it sets up and doesn’t fall apart.

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Tips from My Kitchen

Keep Butter Cold: Always use chilled butter for the crust to achieve that flaky texture I love.
Don’t Overcrowd the Pan: Cook bacon in batches if necessary so it crisps up nicely and isn’t steamed.
Thin Potato Slices: Using a mandolin helps potatoes cook evenly without raw centers.
Cool Before Slicing: Resist the urge to cut it hot—waiting helps the filling firm up so slices hold their shape.

How to Serve Cheesy Bacon Potato Pie Recipe

Cheesy Bacon Potato Pie, cheesy bacon potato casserole, bacon and cheese pie, savory potato pie, comfort food recipes - 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 usually sprinkle fresh chopped chives or parsley on top for a fresh, colorful finish that cuts through the richness. A dollop of sour cream on the side also goes nicely, adding a tangy contrast I can’t get enough of.

Side Dishes

This pie pairs beautifully with a crisp green salad tossed in a lemon vinaigrette or simply some steamed green beans—both provide a refreshing balance to the creamy, cheesy goodness of the pie.

Creative Ways to Present

For special occasions, I’ve turned this pie into mini pot pies using ramekins, which makes serving easier and feels a bit fancy. You can also serve slices with a drizzle of spicy aioli or a side of homemade cranberry chutney to surprise your guests with extra flavor layers.

Make Ahead and Storage

Storing Leftovers

Leftover slices keep best covered in the fridge for up to 3 days. I find that sealing them tightly helps preserve moisture so the crust doesn’t dry out or get soggy.

Freezing

I’ve frozen the whole pie wrapped well in plastic wrap and foil, and it reheats surprisingly well. Just thaw overnight in the fridge before reheating to keep that buttery crust nice and flaky.

Reheating

Reheat slices in a preheated oven at 350°F for about 15-20 minutes to restore crispiness in the crust and warm the filling through—microwaving tends to make the crust soggy, so I avoid that if possible.

FAQs

Can I use a store-bought pie crust instead of making my own?

Absolutely! While homemade crust adds extra flavor and texture, a good-quality store-bought crust works fine and saves time. Just keep an eye on the baking time as it may differ slightly.
What type of potatoes are best for this pie?

I recommend Yukon Gold or other yellow-fleshed potatoes because they hold their shape well and have a natural creamy texture that complements the pie perfectly without becoming mushy.
Can I prepare the pie ahead of time and bake it later?

Yes! Assemble the pie, cover it tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s chilled straight from the fridge.
How do I know when the pie is fully cooked?

The pie is done when the crust is golden brown and a knife inserted through the steam slits easily pierces the potato slices. If it feels firm and tender, you’re good to go!
Can I add other vegetables to the filling?

You sure can! Lightly sautéed spinach, mushrooms, or bell peppers add nice flavor and texture—just be mindful of moisture content to avoid a soggy pie.

Final Thoughts

This Cheesy Bacon Potato Pie Recipe is one of those soul-satisfying dishes that always bring me back to good memories and full bellies. It’s perfect for a chilly weekend dinner or when you want to impress without fuss. I hope you enjoy making it as much as I do—and remember, it’s all about layering flavors and having patience during the bake. Once you try it, I bet it’ll earn a place in your comfort food rotation, just like it has in mine.