Monday, November 2, 2015

Potato, Bacon and Cheddar Pie

While vacationing on the east coast this summer...we were told that we must try the P.E.I. potato pie while we were there.  We ate at a lovely place called Prince Edward Island Preserve Co. and enjoyed their potato pie.  The server also brought us a copy of the recipe...and we have enjoyed the British Columbia version of it at home since then.  It takes a little while to assemble and several hours to bake but is a delightful dish. 

  • 3-4 lb peeled potatoes, thinly sliced  (Yukon Gold are great)
  • 1 1/2 cups grated cheddar cheese (or more)
  • 1 Tbsp chopped fresh thyme
  • 1/4 cup chopped chives (fresh or dry)
  • 1 lb (500 g) bacon
  • salt and pepper to taste
  1. Line a pie plate or casserole dish with bacon, leaving half of the slices of bacon hanging over the edge of dish.
  2. Thinly slice potatoes.
  3. Arrange a layer of potatoes on top of the bacon in pie plate. Sprinkle with all the chopped  thyme, chives, salt and pepper and a generous amount of grated cheese. Thyme is only used on the first layer. (photo #1)
  4. Repeat until you have four layers (photo #2)...ending with a layer of cheese sprinkled with chopped chives. (photo #3)
  5. Pull bacon up over top of pie. (photo #4)
  6. Pie should be about 4 inches high in the center .
  7. Trim a small piece of parchment paper and place it on top of the bacon. Then wrap entire pie in heavy duty foil, place on baking sheet and bake at 375° F for 2 hours.
  8. Remove foil and parchment paper and continue to bake for another 30 minutes or until potatoes are tender and bacon is cooked.
  9. Pour off as much of the fat around the edges as possible. Let stand for about 15 minutes and then slide onto a cutting surface.
  10. Slice into wedges and serve immediately. 
  11. Top with Maple Bacon Sauce (photo #6)  Recipe Below

Maple Bacon Sauce:
  • 1 cup  mayonnaise
  • ½ cup  sour cream
  • ¼ cup maple syrup
  • bacon bits (as desired)

  1. Combine mayo, sour cream and maple syrup. Blend until smooth.
  2. Stir in bacon bits.

Serves 6


  1. Hi Judy, love his recipe! I love potatoes cooked anyway, so I will be making this for sure. Just one question, though...when you say wrap the entire pie in foil do you mean wrapping the top of the pie in foil or the whole thing, pie tin and all? Thanks!

    1. Cover the top with foil, wrapping tightly around edge of pie plate.

    2. I covered the entire dish - maybe that is why my bacon on the bottom didn't crisp up - we fixed it and loved it! Thank you!
      Will try next time just covering the top

  2. Oh man that looks good!!!! I've made individual potato stacks but this recipe is on my "must try" list for sure.

  3. I've never heard of this until you mentioned it in your blog earlier on Judy. The directions and photos are great. It looks amazing! Thanks for sharing.

  4. Yum!!! on my 'to make' short list !

  5. This is Chef Michael Smith's recipe. (Lives on PEI, has had numerous cooking shows on the food network as he still does. Although this version of Potato Bacon Cheddar Tart looks lovely, the bacon on the finished tart is not crisp as it should be.

    Chef Smith's recipe/instructions (which has become a family favourite for us but only made once in a while) has the parchment round added to the pan before adding the bacon to prevent sticking. The bacon strips are then positioned so each strip is almost overlapping but not quite. There is no foil wrapped around the pie ( which would cause too much steaming) a simple small weight such as a pot lid is put on top of the pie once the rest of the bacon strips are positioned.

    You can view Chef Smith making his Potato Bacon Cheddar Tart from start to finish on the link.


  6. So sorry, first link to Chef Smith's recipe was incorrect.
    Hopefully I've got it right this time.


  7. This would be a big hit at our potluck! Can it be made ahead of time and warmed up?