Buttery and cheesy potato bacon pie is the perfect hearty dish for a potato-loving hobbit on a cold winter’s eve.
Winter in Middle Earth
With the cold days and long nights of winter coming upon us, let us imagine the hearty and rustic fare that would warm tables across JRR Tolkien’s Middle Earth. As the nights lengthen and the days grow dark, we can wonder at what foods would be served in the great halls of the Dwarven kings or at the lavish feast tables of the Elven kingdoms. What delicacies would be served by the hobbits, snug in their cozy hobbit holes as the winds of winter howl across the land? Let us explore together some of the culinary delights from different lands for a Winter Feast in Middle Earth.
The Shire
On a chilly winter night, a slice of this rich and cheesy potato bacon pie will chase away the cold and warm your belly. A buttery, flaky pie crust is stuffed with layers of potatoes, bacon, and cheese and topped a drizzle of cream. The crisp crust contrasts beautifully with the meltingly tender and creamy potato filling making this hearty ‘po-tay-toe’ pie the perfect comfort food for any hungry hobbit.
Ingredients
Potatoes: The best potato for this dish is a waxy yellow-fleshed potato, such as Yukon Gold.
Bacon: I like to use a thick cut bacon and cut it into a small dice.
Cheese: I used an English style white cheddar but feel free to use another cheese instead. Gruyère would be another great option.
How to make Potato Bacon Pie
Make the pie crust
In the bowl of a food processor, combine the flour and kosher salt. Pulse once or twice to mix. Add the diced cold butter and pulse several times until the butter resembles small peas. Pour the ice water into the food processor while pulsing. Continue pulsing until the dough begins to stick together in small clumps. Check the dough – it should stick together if you squeeze it.
Dump the dough mixture onto the counter and use your hands to press it together. Divide the dough in half and shape each piece into a flat disc. Cover with plastic wrap and chill for at least 1 hour.
Prep the filling
In a skillet, cook the chopped bacon until it’s brown and crispy. Transfer to a paper-towel lined plate to drain. Spoon off all but 1 tablespoon of the bacon fat from the skillet. Add the diced onions to the skillet and sauté for 4 to 5 minutes on medium heat. Cook the onions until softened and beginning to brown. Transfer the onions to a bowl and add the bacon. Set aside to cool.
Using a mandolin or food processor with a slicing attachment, thinly slice the potatoes. In a measuring cup, combine the heavy cream, flour, kosher salt, and pepper. Whisk together until there are no lumps. Set aside.
Shape the pie
Preheat the oven to 350°F. Lightly grease a 9” pie plate. On a lightly floured surface, roll one disc of dough out into a circle. The dough should be around 2 inches wider than the pie plate on all sides. Carefully fold the dough in half then lift it into the pie plate. Unfold the dough and arrange it in the pie plate letting the excess hang over the edges.
Arrange 1/3 of the potato slices in the pie crust. Top with 1/3 of the bacon and onions followed by 1/3 of the cheese. Drizzle 1/3 of the cream mixture over the potatoes. Repeat two more times with the remaining ingredients. Reserve a few slices of potato to place on the top layer of cheese.
Roll out the remaining disc of dough into a circle that is a little wider than the pie plate. Brush the bottom edge of the pie crust with the beaten egg. Place the top crust over the pie and press down to seal the edge. Trim the excess pie dough around the edge and crimp to create an attractive crust. Brush the top of the crust and the crimped edges with the egg wash. Cut several slits in the top crust for steam to escape.
Bake the pie
Place the pie on a baking dish to catch any drips – the filling may bubble over while baking. Bake for 75 to 90 minutes until the crust is brown and the potatoes are fully cooked. Check the potatoes are done by inserting a paring knife through the steam slits.
Serve the Potato Bacon Pie
When the potato pie is fully cooked, set it aside to allow it to cool somewhat. It will be hard to cut the pie while the filling is hot straight from the oven. Let the pie sit for about 15 to 30 minutes. Slice and then serve. Enjoy!
