Name: Creamy Bacon and Potato Pie
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: french
Ingredients: 200g bacon (chopped into small pieces); 500g potatoes (peeled and thinly sliced); 2 large onions (thinly sliced); 200ml heavy cream; 1 sheet pre-made pie dough (thawed if frozen)

Creamy Bacon and Potato Pie

A classic French comfort dish combining crispy bacon, caramelized onions, and tender potatoes in a creamy pastry crust. This simple yet elegant recipe is perfect for beginners and comes together in under 30 minutes for a satisfying meal.

30 min

Easy

4 servings

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Taste Profile

Sweet3/10

Salty7/10

Sour0/10

Umami6/10

Spicy1/10

🥄 Texture

Creamy, rich filling from the heavy cream coats tender, thinly sliced potatoes while small bacon pieces add occasional crisp-chewy contrast. A flaky, golden pie crust provides a crisp edge and structural bite against the soft interior.

👃 Aroma

Warm smoky notes of cooked bacon and sweet, caramelized onions dominate, balanced by a buttery pastry scent. Mild dairy creaminess rounds the aroma, giving the overall impression of comforting, savory richness.

🍷 Pairs Well With

Crisp, unoaked white wine (Sauvignon Blanc or a light Chardonnay) or a clean, light lager; for non-alcoholic options, sparkling water with a lemon twist or unsweetened iced tea to cut the richness.

🥗 Side Dishes

A bright green salad with a tangy vinaigrette to balance the richness; simply steamed or sautéed green beans or spinach; pickled vegetables or thinly sliced tart apples for a refreshing contrast.

Instructions

Preheat your oven to 400°F (200°C). Place the pie dough into a baking dish or pie pan, pressing it gently to fit the bottom and sides.

In a large pan over medium heat, cook the chopped bacon for 3-4 minutes until it starts to brown. Add the sliced onions to the pan and cook for 5 minutes, stirring occasionally, until the onions become soft and golden.

Add the sliced potatoes to the pan with the bacon and onions. Stir well and cook for 3 minutes, allowing the potatoes to start softening. Season with salt and pepper to taste.

Pour the heavy cream over the potato mixture and stir gently to combine. Transfer everything into the pie crust, spreading it evenly.

Bake in the preheated oven for 15-18 minutes until the crust is golden brown and the filling is hot and bubbly. Remove from the oven, let cool for 2 minutes, and serve warm.