Bacon and Potato Pie

Most people have had the pleasure of experiencing a food memory be it walking past a restaurant and reminded of your first date or a bakery that made one think of their mother’s home cooking. As a young girl I remember going to my great grandmother’s home for potato scallop and baked ham. Her place always smelled good so whenever I make a potato scallop I am always reminded of my grandmother. The bacon and potato pie featured here also conjures up memories of my East coast upbringing. My Mom used to make something like this and it was while I was watching a cooking program, ‘Chef at Home‘ that I needed to rekindle some of that hometown cooking in my Asian kitchen. Thank you Michael for helping me revisit my childhood!

Serves 4-6
3-4 large potatoes thinly sliced
1-2 cups shredded cheddar cheese
bacon strips
1 onion thinly cut into rings
freshly ground pepper

Method:
Preheat oven to 180c (350f)
Lay bacon strips in a 9″ pie plate so that the strips hang out over the side of the pie plate. Arrange potato slices on top of the bacon (around the pie plate) overlapping a bit until you end up in the middle of the pan. Top with onion slices, some of the cheese and freshly ground black pepper. Repeat with potato slices, onion, cheese and pepper. Bring the bacon slices to middle of the pie plate. Cover with a heavy lid (an ovenproof saucepan lid will suffice) and bake 40-45 minutes or until potatoes are cooked.

The Culinary Chase’s Note: No need to add salt as there will be ample from the cheese and bacon. You may want to remove the lid and cook another 5-10 minutes if the bacon needs a bit of browning. What’s nice about this recipe is that there are no real measurements which is how ‘old style’ home cooking was done. It’s also one way to increase or decrease an ingredient as you see fit and no one will know the difference. You can add garlic, fresh thyme etc. for added flavor or just leave it like it is. Enjoy!

8 Comments

  1. wheresmymind on November 17, 2006 at 15:42

    Can’t beat bacon and potato combo!



  2. Tina Jennifer D'Silva on November 17, 2006 at 20:22

    Hey … thats a cool dish. Somthing easy that would work out for my thanksgiving party, instead of the mashed potatoes.

    Thanx so much for such a great recipe.



  3. Brilynn on November 19, 2006 at 22:22

    I was just watching this episode and thinking I definitely needed to make this!



  4. Anonymous on November 23, 2006 at 21:23

    This was really easy and tasty too! – thanks for sharing it.



  5. lauren on November 25, 2006 at 03:03

    Yum! I love this kind of warm cozy dish…



  6. Kevin on November 28, 2006 at 17:40

    You should be locked up for posting a recipe like that. It’s cruel and inhuman. Not to mention overwhelmingly tempting.



  7. kimberly-ann on March 11, 2008 at 21:36

    Thank you so much for posting this!
    I had copied down the recipe when i watched it on Chef at Home…but i had written down THREE HOURS for cooking time..and no temp.

    I did a search and found your site.

    Nice to meet another Canadian! (and one who loved Micheal Smith!)

    thanks again!



  8. Christopher on January 31, 2009 at 07:34

    To Kimberly-Ann

    the 3 hours cooking time will only apply to the way that Michael Smith makes his version. 😀 His calls for thicker potatoes, A slightly larger pan, a thicker pie, and a fairly low heat(350f).

    Great recipe. I particularly like your idea with the onion rings.