My Ham-Bacon-Potato Pie is simple. delicious and actually makes you look forward to having leftover ham!
I am absolutely thrilled to bring you this incredibly delicious pie dinner that has ham, bacon and potatoes! NOM! Basically, I have put together my favorite part of several pie/torte recipes and combined them into one pie, just the way I want it. The result – a dinner pie that’s really, really good!
Whether you want to call this a Ham-Bacon-Potato Pie or a Ham-Bacon-Potato Torte is completely up to you. To keep things simple I’m calling it a dinner pie.
I can honestly say this pie makes me look forward to having leftover ham!
The preparation of this pie does involve a few more steps, but don’t let it Intimidate you! Because when your assembly is done you just pop it in the oven and let it bake. Out comes a golden brown pie full of bacon, ham and potatoes, with lots of flavor and little bit of creamy wonderfulness!
Today my friends, I share with you my Ham-Bacon-Potato Pie! Can’t wait for you to try my new pie recipe!
The majority of my ingredients prepped and ready to go. Just the way I like it. Do make sure to drain your potatoes and get rid of any extra water before you start.
For maximum flavor I like to do 2 complete layers of ingredients. My personal preference is to start with HALF of the potatoes, garlic, green onion, salt, pepper, ham, bacon, and cheese.
Repeat layer one more time, and then gently pour the cream with nutmeg already mixed in over the entire thing. Then put on your top crust.
Once your top curst is on you’ll want to brush with an egg wash. You more than likely won’t need the entire egg wash. Simply dispose of any remaining egg wash.
Whether or not you make your pie crust from scratch is up to you. Refrigerated pie crust works just fine.
Who doesn’t love a golden brown crust? Be sure to cut your slits in the top before it goes in the oven.
The flavors are so delicious…you will be amazed at how quickly this pie goes once you get it on the table. If you’re lucky you will have a few leftovers.
Makes 8 Servings.
4 strips center-cut bacon, crumbled (I try to use center-cut bacon because it’s a little leaner than regular bacon)
1 cup ham, chopped
1/2 cup Swiss cheese
3 medium baking potatoes, peeled and thinly sliced, then cut in half
2 garlic cloves, minced
2 green onions, finely chopped
Salt and freshly ground black pepper
2/3 cup heavy cream
1/8-1/4 teaspoon ground nutmeg
2 pie crusts, refrigerated or homemade
1 egg yolk, whisked with a splash of water
1. Preheat oven to 375 degrees F. Take refrigerated pie dough out of the oven. Allow to warm to room temp as directed on the box.
2. On a cookie sheet in the oven, or in a skillet over medium heat, cook the bacon until just crispy. Bacon will crisp a bit upon standing. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.
3. Peels potatoes and cut into thin slices. When potatoes are thinly sliced cut slices in half, so they resemble half moons. Working in circles, arrange 1/2 of the potato slices in the pie crust, stopping to season each layer with salt and pepper, 1/2 of the minced garlic, 1/2 the chopped green onion, 1/2 the ham, 1/2 the bacon.
Starting with the other half of the sliced potatoes, repeat layering with the remaining half of the ingredients. Continue layering until the pie pan is nearly full. Top evenly with all of the cheese, combine the cream and nutmeg and gently pour cream over the entire pie, allowing it to ooze in between the potato slices. (You may not use all the cream.)
4. Cover the pie with the other layer of crust and crimp the edges closed. Brush the top and edges of the crust with the egg wash. Apply egg wash evenly; you probably will not use all the egg wash. Make a few slits in the center of the top crust, for the steam to escape.
I always put my pie pans on a baking sheet when baking. Bake until the pie crust is deep golden brown and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with strips of aluminum foil. Remove the pie from the oven and let rest at least 20 minutes before cutting into wedges and serving.