Cheese, Potato, Onion & Bacon Pie

Ingredients

• 1 medium Medium Onion (thinly sliced)
• 100 g Bacon (cut into small lardons)
• 1 tablespoon Vegetable Oil (neutral oil for frying)
• 500 g Potatoes (peeled, starchy (Russet or Maris Piper))
• 2 tablespoons Unsalted Butter (softened, divided (one for mash, one for greasing dish))
• 120 ml Whole Milk (room temperature)
• 1 teaspoon Dry Mustard (adds subtle tang)
• 1 large Egg (beaten)
• to taste Salt
• to taste Black Pepper
• 115 g Cheddar Cheese (grated; 2/3 mixed in, remainder for topping)

Instructions

1. Slice Onion

   Thinly slice the medium onion so it cooks evenly and becomes sticky later.

   Time: PT5M

2. Fry Onion and Bacon

   Heat the oil in a large skillet over medium heat. Add the sliced onion and bacon lardons. Fry, stirring occasionally, until the onion turns golden brown and sticky and the bacon is crisp.

   Time: PT10M

3. Boil Potatoes

   Place the peeled potatoes in a large pot, cover with cold water, bring to a boil and cook until fork‑tender (about 15 minutes).

   Time: PT15M

   Temperature: 100°C

4. Drain and Steam Potatoes

   Drain the potatoes in a colander, then return them to the pot and let sit for 5 minutes to steam off excess moisture.

   Time: PT5M

5. Mash Potatoes with Flavors

   Using a potato masher, mash the potatoes. Stir in the butter, milk, mustard, beaten egg, salt, pepper and about 75 g of the grated cheese until just combined – a few small lumps are fine.

   Time: PT5M

6. Combine with Onion‑Bacon Mix

   Fold the fried onion‑bacon mixture into the mashed potatoes until evenly distributed.

   Time: PT2M

7. Grease Baking Dish

   Lightly grease the baking dish with a small amount of butter.

   Time: PT2M

8. Assemble Casserole

   Transfer the potato mixture into the prepared dish, smooth the surface and sprinkle the remaining cheese on top.

   Time: PT3M

9. Bake

   Place the dish in a pre‑heated oven and bake at 180°C for about 40 minutes, or until the cheese is golden and the top is nicely browned.

   Time: PT40M

   Temperature: 180°C

10. Rest and Serve

    Remove from the oven and let rest 5 minutes before serving with steamed vegetables of your choice.

    Time: PT5M

Nutrition Facts

Calories

580

Protein

20 g

Carbohydrates

45 g

Fat

30 g

Fiber

4 g

Ingredient Substitutions

• Instead of Medium Onion: shallot, leek
• Instead of Bacon: smoked pancetta, ham cubes
• Instead of Vegetable Oil: olive oil, butter
• Instead of Potatoes: sweet potatoes (will change flavor)
• Instead of Unsalted Butter: margarine
• Instead of Whole Milk: cream, plant‑based milk
• Instead of Dry Mustard: Dijon mustard, spice blend
• Instead of Egg: flax egg (for veg)
• Instead of Cheddar Cheese: Gruyère, Mozzarella

Equipment Needed

• Large Skillet
• Large Pot
• Colander
• Potato Masher
• Mixing Bowl
• Baking Dish
• Oven
• Measuring Spoons
• Grater

Critical Steps — Do Not Skip

• Fry Onion and Bacon until sticky and crisp
• Mash potatoes with butter, milk, mustard, egg and cheese without over‑mixing
• Bake at 180°C until the top is golden brown

Chef Tips from the Video

• Use a sharp cheddar for a sharp flavor, or mix half cheddar with half Gruyère for extra depth
• Add a pinch of smoked paprika to the mash for a subtle smoky note
• Serve with a simple green salad dressed with vinaigrette to cut through the richness

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in oven or microwave.

Freezer: Can freeze unbaked casserole for up to 1 month. Thaw overnight in fridge and bake as directed.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Assemble the casserole up to step 8, cover tightly and refrigerate for up to 24 hours before baking
• The dish can be baked directly from frozen; add an extra 10 minutes to baking time

Frequently Asked Questions