Traditional Irish Potato Pie
A comforting and rustic Irish potato pie made with layers of thinly sliced russet potatoes, sharp cheddar cheese, cream, and a flaky pie crust. Baked until golden and bubbly, this hearty dish is simple, cozy, and perfect for family dinners or gatherings.
Equipment
- 9-inch pie dish
- sharp knife or mandoline for thinly slicing potatoes
- mixing bowl
- pastry brush for egg wash
- aluminum foil to cover pie while baking
Ingredients
- 4 large russet potatoes, peeled and thinly sliced
- 1 refrigerated pie crust
- 1 cup shredded Irish cheddar cheese
- 1/2 cup heavy cream
- 2 tbsp unsalted butter, melted
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- 1 egg, beaten (for egg wash)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish so the crust doesn’t stick.
- Roll out the pie crust and gently press it into the prepared dish. Trim any excess dough around the edges.
- Layer half of the thinly sliced potatoes in the crust. Sprinkle with half of the salt, pepper, thyme, and garlic powder.
- Sprinkle half of the shredded cheddar cheese evenly over the potatoes.
- Add the remaining sliced potatoes and sprinkle with the rest of the salt, pepper, thyme, and garlic powder.
- Top with the remaining shredded cheddar cheese.
- Slowly drizzle the heavy cream over the layered potatoes and brush the melted butter across the top.
- Brush the edges of the crust with the beaten egg to help it turn golden while baking.
- Cover the pie loosely with aluminum foil and bake for 40 minutes.
- Remove the foil and bake for another 20–25 minutes until the crust is golden and the filling is bubbling. Let the pie rest for 10 minutes before slicing, then garnish with fresh parsley and serve.
Notes
Slice the potatoes thinly so they cook evenly and become tender in the oven. Sharp Irish cheddar adds the best flavor, but any strong cheddar works well. Let the pie rest for about 10 minutes before slicing so the layers hold together. You can also add sautéed onions, bacon bits, or cooked sausage between layers for extra flavor.