If you’re on the hunt for the ultimate cozy comfort food, I’ve got something that’ll make your taste buds sing. This Cheddar Bacon Potato Pie Recipe is exactly that golden ticket — a ridiculously delicious blend of crispy bacon, creamy potatoes, sharp cheddar cheese, all wrapped up in a flaky, buttery pie crust. Trust me, once you try this, you’ll want to make it for every occasion (and maybe sneak a slice or two for breakfast the next day!). So, let me walk you through how to nail this fan-freaking-tastic dish at home.

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Why This Recipe Works

Balanced Flavors: The salty bacon and sharp cheddar perfectly complement the mild, buttery potatoes for a comforting combo.
Flaky Pie Crust: Making your own crust adds that homemade touch and ensures the perfect crispiness to hold all that filling.
Layered Goodness: Building the pie in layers lets every bite have a little bit of everything—a texture and taste win.
Patience Pays Off: Baking it low and slow guarantees tender potatoes and a golden crust without rushing.

Cheddar Bacon Potato Pie, bacon potato pie, savory potato pie, cheesy bacon pie, easy comfort food - 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

This Cheddar Bacon Potato Pie Recipe uses simple, straightforward ingredients that you probably already love. Each one plays its role perfectly—rich cream ties the layers together, and that bacon fat is pure flavor gold.

Cheddar Bacon Potato Pie, bacon potato pie, savory potato pie, cheesy bacon pie, easy comfort food - 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 your pie crust; use cold flour and butter for flakiness.
Kosher salt: Enhances all the flavors, especially the bacon and potatoes.
Cold butter: Key for a tender, flaky crust—cold bits create layers.
Ice water: Helps bring the dough together without melting the butter.
Bacon: Adds smokiness and crispy texture; don’t skip this!
Yellow-flesh potatoes (Yukon Gold): Creamy and hold their shape well when baked.
Onion: Caramelizes for sweetness and depth.
Heavy cream: Makes the filling luscious and smooth.
Flour (for filling): Thickens the cream so it clings to the potatoes.
Cheddar cheese: Sharp, melty, and the perfect cheesy punch.
Egg: Egg wash seals the crust and gives it that beautiful golden shine.

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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 Cheddar Bacon Potato Pie Recipe is how easy it is to make it your own. I often tweak it depending on what I have on hand or what mood I’m in, and it never disappoints.

Variation: Sometimes I swap out yellow onions for leeks to add a more delicate onion flavor—totally worth trying if you want a twist.
Dairy-Free: Use coconut cream or cashew cream with a dairy-free cheese for a non-traditional but tasty version.
Extra Veggies: Toss in some sautéed mushrooms or spinach for a veggie boost that sneaks in some green.
Spice it up: Add a pinch of smoked paprika or cayenne to the cream mixture for a little kick of heat.

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

Step 1: Make Your Flaky Pie Crust

I always start with the crust because it needs a bit of chilling time. In my food processor, I pulse together the flour and salt, then add my cold, diced butter and pulse until it looks like tiny peas. The colder the butter, the flakier your crust—don’t let it get warm! Add ice water a little at a time until the dough just sticks together. Then, using your hands, press the dough into discs, wrap them tightly, and chill. This step makes all the difference between a crumbly crust and that perfect tender flake.

Step 2: Crisp Up the Bacon & Sauté Onions

While the dough chills, cook your diced bacon in a hot skillet until it’s beautifully crispy. I usually render the fat until I have about a tablespoon left—this is pure flavor magic for your onions! Toss the diced onion into the bacon fat and sauté until soft and just beginning to caramelize. This adds a natural sweetness that balances the savory bacon.

Step 3: Thinly Slice the Potatoes & Prep the Cream Mixture

Using a mandolin or a slicer, slice your potatoes paper-thin—that’s the secret to even cooking. In a measuring cup, whisk together the heavy cream, flour, salt, and black pepper until smooth. The flour thickens the cream so it coats every layer rather than just pooling at the bottom.

Step 4: Build the Pie Layers

Roll out one dough disc so it’s about two inches wider than your pie plate. Transfer it carefully and let the extra hang over the edges. Now comes the fun part: layer ⅓ of your potato slices, bacon and onions, cheddar cheese, and pour over ⅓ of the cream mixture. Repeat two more times—this helps mix up all those flavors and prevents sogginess. Don’t forget to reserve a few potato slices to create a little decorative topping!

Step 5: Add the Top Crust & Bake

Roll out the second dough disc to a size slightly bigger than the pie plate. Brush the bottom crust’s edges with beaten egg—a little glue to help seal the pie. Place your top crust on, trim the edges, and crimp for that charming finish. Don’t skip brushing the top with egg wash—that golden glow is irresistible! Cut a few slits to let steam escape, then bake at 350°F. Patience here is key; bake for about 1.5 to 1.75 hours until the crust is deeply golden and the potatoes are tender inside. If the crust starts browning too fast, cover with foil halfway through.

Step 6: Let It Rest Before Serving

This is the hardest part—I know! Let the pie cool for 15 to 30 minutes before slicing. The filling is hot and still setting, so slicing too early can lead to messiness. Trust me, the wait makes for neater slices and savoring every bite even more satisfying.

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Tips from My Kitchen

Keep Ingredients Cold: Cold butter and ice water make for a flaky crust, so avoid overworking the dough or warming it up with your hands.
Don’t Skip the Layering: Layering potatoes with bacon, onions, and cheese prevents soggy bottoms and creates even flavor distribution.
Slice Potatoes Uniformly: Use a mandolin or slicer for even potato thickness; it ensures they cook evenly throughout.
Patience Is Key: Let the pie rest before serving to avoid runny slices and a messy plate.

How to Serve Cheddar Bacon Potato Pie Recipe

Cheddar Bacon Potato Pie, bacon potato pie, savory potato pie, cheesy bacon pie, easy comfort food - 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 a little freshly chopped chives or parsley over each slice—it brightens up the richness and adds a pop of color. Sometimes I drizzle a bit of sour cream on top, which balances the sharpness of the cheddar and the richness of the cream beautifully.

Side Dishes

For a meal that rounds out perfectly, I love serving this with a crisp green salad tossed in a tangy vinaigrette. Roasted veggies like Brussels sprouts or green beans make great accompaniments, too, adding some earthy crunch to the plate.

Creative Ways to Present

For holiday dinners or celebrations, I sometimes whip this pie up as mini hand pies or tartlets—perfect individual portions that look so festive. If you want to impress your guests, slice the top crust into decorative shapes or lattice before baking for that extra wow factor.

Make Ahead and Storage

Storing Leftovers

I wrap leftover slices tightly in plastic wrap or store in an airtight container in the fridge, where they stay good for about 3-4 days. The flavors actually deepen after a day, making for delicious next-day meals.

Freezing

I’ve frozen this pie both unbaked and baked. For unbaked, assemble the pie and freeze tightly wrapped; bake straight from frozen by adding extra baking time. For already baked pie, wrap well and freeze slices individually—perfect for quick meals later.

Reheating

To reheat, I usually pop slices in the oven at 350°F for 15–20 minutes to revive the crust’s crispiness. Avoid microwaving if you want to keep the crust flaky—microwaves can make it soggy.

FAQs

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

Absolutely! While homemade crust adds that flaky, buttery charm, store-bought pie crust is a convenient shortcut that still yields tasty results—just make sure it’s thawed properly before assembling.
What’s the best potato variety for this pie?

I recommend yellow-flesh potatoes like Yukon Gold because they hold their shape and have a creamy texture when baked, striking the perfect balance between waxy and starchy.
Can I prepare the filling ahead of time?

Yes! You can prepare the bacon, onions, and cream mixture a day in advance and keep them refrigerated. Just slice the potatoes fresh to avoid browning and assemble the pie before baking.
How do I know when the potatoes are fully cooked in the pie?

Insert a paring knife through a steam vent or the crust edge into the potatoes—they should feel tender and slide in easily without resistance.
Can I make this pie vegetarian?

You can skip the bacon and add sautéed mushrooms or smoked paprika for that smoky flavor. You might also want to increase the cheese or add another protein like cooked lentils to keep it hearty.

Final Thoughts

This Cheddar Bacon Potato Pie Recipe is truly a labor of love that rewards you with layers of crispy, cheesy, savory goodness in every forkful. Baking it from scratch, folding those fresh ingredients together, reminds me how comforting simple, homemade food can be. Whether it’s a weeknight dinner or a weekend treat, I wholeheartedly recommend you try making this—and then watch it disappear from the table faster than you can say, “one more slice, please!”