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
- Line a pie plate or casserole dish with bacon, leaving half of the slices of bacon hanging over the edge of dish.
- Thinly slice potatoes.
- 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)
- Repeat until you have four layers (photo #2)...ending with a layer of cheese sprinkled with chopped chives. (photo #3)
- Pull bacon up over top of pie. (photo #4)
- Pie should be about 4 inches high in the center .
- 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.
- Remove foil and parchment paper and continue to bake for another 30 minutes or until potatoes are tender and bacon is cooked.
- 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.
- Slice into wedges and serve immediately.
- 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)
- Combine mayo, sour cream and maple syrup. Blend until smooth.
- Stir in bacon bits.