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irish potato pie on a cooling rack

Irish Potato Pie

  • Author: Melissa-Smith
  • Prep Time: 20 minutes
  • Cook Time: 45 min
  • Total Time: 65 minutes
  • Yield: Two 6 inch pies or one 9 inch pie 1x


This recipe is a great potato dish to serve on St. Patrick’s Day. Hearty and filling, the smoked gouda and bacon add depth, while the fresh dill brings a note of freshness. Wonderful served as a side or the main event.



For the crust: 

  • 4 ounces or 1 stick cold butter
  • 1/2 tablespoon vinegar
  • 2.25 ounces cold water (or 1/4 cup)
  • 7 ounces all purpose flour (or 1 2/3 cup)
  • 1 teaspoon salt
  • 1 teaspoon sugar

For the filling:

  • 4 tablespoons butter
  • 8 slices bacon (thick-cut slices), chopped
  • 5 potatoes, peeled and sliced thin
  • 1 onion, peeled and sliced thin
  • 2 tablespoons fresh dill
  • 1 cup smoked gouda, grated
  • 1 cup half and half
  • Salt and pepper
  • Chive or scallion for garnish


  1. Preheat the oven to 350 degrees F.
  2. To make the pie dough, add the flour, sugar and salt to a food processor or stand mixer (or a bowl if you don’t have access to either machine) and pulse a few times to mix.
  3. Cube and add the butter to the food processor and pulse to cut the butter to small pieces, about the size of blueberries.
  4. Add the water and vinegar all at once and pulse the machine until the dough just begins to hold together. This is when you don’t see dry crumbs on the bottom of the bowl.
  5. Transfer the dough from the food processor to a clean work surface. Pressing the dough together, (do NOT knead!) wrap the dough in plastic wrap tightly, forming a disc. Refrigerate for at least 30 minutes or up to two days.
  6. Remove the dough from the refrigerator and roll to about ¼ inch thickness. Line the pastry in one 8- or 9-inch pie pan or two 6” pie plates and cut the edges. Refrigerate the crust until ready to fill.
  7. Place the butter and bacon in a large skillet over medium-high heat. Sauté until the bacon is crispy then toss in the onions, followed by the potatoes and dill. Season to taste with salt and freshly cracked black pepper.
  8. Gently stir 3-5 minutes, to mix the onions and potatoes and coat in the bacon fat. (The potatoes don’t need to be cooked through.) Remove from the heat.
  9. Layer half the potato mixture into the lined pie plates. Sprinkle the smoked gouda evenly over the potato mixture. Continue layering remaining potato mixture until the pies are completely full.
  10. Drizzle each pie with the half and half, filling each to the top layer of potatoes. 
  11. Bake on the bottom rack of the oven for 35-45 minutes, until the potatoes are fork-tender and the crust is golden. Rest for 10 minutes, then sprinkle with chopped chive, fresh chopped dill and slice to serve.


This can be baked ahead to save time. Just reheat at 350F uncovered for 15-20 minutes until the center is hot and the bottom crust has crisped up a bit. Serve with hot sauce and sour cream on the side!

  • Category: Dinner
  • Method: Baking
  • Cuisine: Irish

Keywords: Irish, St. Patrick's Day, potato dish, side dish, hearty dinner, pot pie, dinner recipe, winter sides