Spring is finally here! Finally! Hopefully it is here to stay. We have one more comfort food recipe to share before we are ready to move on to summer recipes! Comfort food is definitely the best thing about cold weather. Really, it is the only good thing. I can’t think of one other thing. Maybe sitting in front of a roaring fireplace? Although we did not light any of our fireplaces even one time this winter. So, comfort food it is. Endless bowls of chili, soup, and macaroni and cheese.
We saw this recipe posted just before St. Patrick’s Day and decided we needed to make it. Spring weather or not. I am always looking for a new way to eat potatoes. Potatoes layered in puff pastry? Topped with bacon? Sounds amazing, right? It was. I took the leftovers for lunch all week. It reheated great in my toaster oven. This would be a great addition to your brunch menu or just to gobble up on a cold, winter night!
Potato and Bacon Pie
- 1 sheet puff pastry, thawed
- 4 tbsp butter
- 6 slices bacon, chopped
- 1 tbsp shallot, chopped
- 4 medium sized potatoes, peeled
- 1/2 cup heavy cream
- 1 tbsp fresh dill
- Pre heat the oven to 350 degrees F.
- Place the puff pastry over a 9 inch pie or tart pan.
- Press the puff pastry up the sides so that it covers as much of the pan as possible.
- Place the crust in the refrigerator.
- Slice the potatoes into thin slices.
- Heat the butter in a large skillet over medium heat.
- Add the bacon and cook until crisp.
- Add in the potatoes and coat with the bacon grease.
- Cook about 5 minutes.
- Sprinkle generously with salt and pepper.
- Add about 1 tablespoon of dill.
- Put the potatoes and bacon into the tart pan.
- Arrange as evenly as you can.
- Pour in the heavy cream.
- Sprinkle with dill.
- Bake for 40 minutes.
- Top with a little more dill.