Here come the potatoes again!
So, I’ve been on a potato kick for St. Patrick’s Day this month, but am inexplicably bored with the typical baked and/or boiled variety. My husband has a running joke that Irish cuisine is just like any other cuisine, except they beat all the flavor out of the food by boiling the ingredients into submission. Don’t get me wrong, boiled potatoes definitely have their place and can be quite delicious! But I like to play with my food a little too much to keep it at that. (see Black Pepper & Chive Potato Focaccia)
St. Patty’s Day Dinner
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We’ll be having the most classically delicious Corned Beef for dinner on Wednesday and I thought I would shake things up a bit with the side dish.
Now, I have to be careful with my experimentation. My family is true Irish-American and loves the traditional fare! As they should because it’s so delicious. I’ve gotta keep things pretty classic but flex my creative muscle a bit. Sweet potatoes? Too much. Scalloped potatoes? We’re getting there… maybe I do a sort of Scalloped Potato, throw it in a flaky pie crust with some cheese and bacon and toss in some herbs? (They are green after all!) Oh yes. Yum!Porcelain Pie Dish, 6.7inch Ceramic Pie Pan, 2 packs Pie Plates, Non-Stick Round Baking Dishes, Blue Pie Tins with Ruffled Edge,Reactive Glaze for Dessert Cake Pizza Dessert, Straw Yellow – SIDUCAL
Irish Potato Pie
To start, I made a pretty typical pie dough and lined two medium sized deep dish pie pans for the bottom crust. (You can do one large if you want as well.) Then, I sautéed some diced bacon in a skillet with a nice pat of butter and added chopped onions to sweat down a bit. Once those are cooked down, I threw in chopped fresh dill and thinly sliced potatoes to get completely coated in the fat. This helps the potatoes cook evenly once they’re in the oven.
Now to fill the pies! Layering the potatoes by hand is the best way to get the ingredients evenly distributed. Add about half the potato mixture, then sprinkle in a thick layer of grated smoked gouda. To finish, layer the rest of the potato mixture in the pie shell and pour a good helping of half and half over each pie. Don’t be shy here. I filled it almost to the top layer, to really soak into the potatoes and add some nice moisture.Checkered Chef Cooling Racks For Baking – Quarter Size – Stainless Steel Cooling Rack/Baking Rack Set of 2 – Oven Safe Wire Racks Fit Quarter Sheet Pan – Small Grid Perfect To Cool and Bake
Then, bake these little cuties get in the oven at 350F for 35-45 minutes. I like to bake a pie like this on the bottom rack of the oven to make sure the bottom crust gets really crunchy and golden brown. You’ll know it’s ready when the top is brown and the potatoes feel cooked through when poked with a knife.
Check out the full video below
The Irish Potato Pie is like a Scalloped Potato meets Pot Pie. It has this crispy, crunchy crust that’s filled to the brim with creamy potatoes. The hint of smoke you get from the cheese is just enough to enhance the savory bacon. And the dill? It mellows all that hefty filling to be a dish you can dive into with no regrets.Lodge Cast Iron Skillet, Pre-Seasoned with Silicone Hot Handle Holder , 10.25 Inch Dia, Black/Red Silicone (L8SK3ASHH41B)
You can definitely make this Irish Potato Pie ahead of time and then reheat to serve. The potato filling stays perfectly moist and the crust ridiculously crunchy! OR layer it up and bring it to your family’s house to bake. Anyways, you’ll need some time to indulge on a Guinness or two before dinner!
I’ll let you know if I’ve brought the Irish joy next week!Print