Honey Bacon Roasted Potato Pie Recipe – Easy Savory Dinner Idea

The first time the aroma of honey bacon roasted potato pie came wafting out of my oven, my family practically stampeded to the kitchen. Imagine crispy, golden potatoes layered with smoky bacon, sweet honey, and a hint of fresh herbs—all nestled in a flaky, buttery crust. I’m not exaggerating when I say this honey bacon roasted potato pie is my go-to for potlucks and cozy weeknight dinners. It’s got that sweet-and-savory magic you just can’t resist (and trust me, I’ve tested this recipe more times than I can count—once even for breakfast with a strong cup of coffee!).

This pie recipe actually started as a happy accident during a Sunday fridge clean-out. I had leftover roasted potatoes, half a pack of bacon, and a pie crust that was begging to be used. I threw in a bit of honey for a mellow sweetness, and the result was honestly life-changing. Over time, I tweaked the seasoning, fine-tuned the cheese blend, and now, I can confidently say this honey bacon roasted potato pie is a family favorite. It’s perfect for anyone who wants a meal that feels special but doesn’t take hours. If you’re feeding a crowd, need a make-ahead brunch, or just want to shake up your weeknight dinner routine, you’re in the right place.

What I love most about this recipe is how it hits all the right notes—crispy, creamy, salty, and just the right touch of sweet. Plus, it’s endlessly adaptable (more on that later) and works for picky eaters, bacon lovers, and even those who claim they’re “not potato people.” If you’re looking for a dish that’s impressive but totally doable, this honey bacon roasted potato pie is about to become your new obsession.

Why You’ll Love This Recipe

After countless rounds of recipe testing and sharing with friends, I can say with confidence that this honey bacon roasted potato pie stands out from the crowd. Here’s why you’ll want to make it again and again:

• Quick & Easy: Comes together in just over an hour (including bake time!), so you don’t have to spend all day in the kitchen.
• Simple Ingredients: Uses pantry and fridge staples—no fancy shopping trips required.
• Perfect for Any Occasion: Whether it’s brunch, a cozy family dinner, or a potluck, this pie fits right in.
• Crowd-Pleaser: Seriously, even the pickiest eaters in my family go back for seconds (sometimes thirds!).
• Unbelievably Delicious: The combination of crispy bacon, sweet honey, and creamy potatoes in a golden crust—let’s just say it’s hard to stop at one slice.

What really sets this honey bacon roasted potato pie apart is the balance of flavors. The honey isn’t just an afterthought—it’s baked right in, giving every bite a subtle sweetness that plays off the salty, smoky bacon. The potatoes are roasted first for extra flavor and texture, and the pie crust holds it all together with a satisfying crunch. I’ve tried versions with just boiled potatoes or without honey, but honestly, nothing compares to this combo.

This pie isn’t just another potato bake. It’s got that wow factor—people will ask for the recipe, I promise. It’s also a lifesaver for busy weeknights and makes an unforgettable centerpiece for brunch. If you’re all about recipes that are just as delicious the next day, this one’s for you too (hello, leftovers!).

In the end, this honey bacon roasted potato pie is comfort food you can feel good about—hearty, satisfying, and just a little bit special. It’s the kind of dish that makes a regular dinner feel like a treat. And if you’re anything like me, you’ll find yourself sneaking into the kitchen for “just one more bite” long after dinner’s done.

What Ingredients You Will Need

This honey bacon roasted potato pie recipe uses straightforward, wholesome ingredients you probably already have on hand. Here’s everything you need to make it:

• For the Pie Crust:
  • 1 9-inch pie crust (homemade or store-bought, your call)
• For the Filling:
  • 1 1/2 lbs (680g) Yukon Gold or russet potatoes, peeled and cut into 1/4-inch slices (Yukon Gold gives a creamier texture, but russets work if that’s what you have)
  • 6 slices thick-cut bacon (about 6 oz/170g), chopped
  • 1 medium yellow onion, thinly sliced
  • 3 tbsp honey (I love local wildflower honey for extra flavor)
  • 1 cup (100g) shredded sharp cheddar cheese (adds a rich, tangy punch)
  • 1/2 cup (50g) shredded mozzarella cheese (for gooey meltiness)
  • 1/4 cup (60ml) heavy cream (can swap with whole milk for a lighter option)
  • 2 large eggs
  • 2 tbsp fresh chives or green onions, finely chopped (optional, but so good!)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika (adds a subtle, smoky depth)
  • 1/2 tsp dried thyme or Italian herbs (for a savory base)
• For the Topping:
  • Additional honey for drizzling (about 1 tbsp)
  • Extra chopped chives or green onions (for garnish)

Ingredient Tips & Substitutions:

• No pie crust? Try a puff pastry sheet for a flakier vibe or make it crustless for a gluten-free option (just grease your pie dish well).
• Potato swaps: Red potatoes work too—don’t worry if they’re a little waxier, just slice them thin.
• Dairy-free? Use your favorite cheese alternative and swap in coconut cream or plant milk for the heavy cream.
• No bacon? Cooked, crumbled turkey bacon or even sautéed mushrooms make a fantastic substitute.
• Cheese brands: I love Cabot or Tillamook sharp cheddar for the best flavor, but any good quality cheese will do.
• Want extra veggies? Add thinly sliced bell peppers or spinach to the filling for a little green boost.
• Herb note: Fresh herbs are best, but dried work in a pinch—just use half the amount.

Honestly, the beauty of this honey bacon roasted potato pie is how forgiving it is. As long as you’ve got potatoes, bacon, eggs, and some kind of cheese, you’re on your way!

Equipment Needed

You don’t need a bunch of fancy gadgets for this honey bacon roasted potato pie. Here’s what I use every time:

• 9-inch pie dish: Glass or ceramic works best for even browning. If all you’ve got is a cake pan, that’ll work too—just keep an eye on the edges.
• Large mixing bowl: For tossing potatoes with seasonings and honey.
• Sharp chef’s knife: Makes slicing potatoes and onions quick and easy (a mandoline is great if you want extra-thin, uniform slices—but watch your fingers, trust me!).
• Cutting board: Any sturdy one will do.
• Skillet or frying pan: For cooking bacon and onions until golden and crispy.
• Wooden spoon or spatula: For stirring and scraping up all those tasty brown bits in the pan.
• Measuring cups and spoons: Precision helps here, especially with honey and cream.
• Whisk: For beating eggs and cream together for that silky filling.
• Aluminum foil: Helps prevent the crust edges from over-browning during baking.

If you’re just starting out or on a budget, don’t sweat it—most of these are kitchen basics. I’ve made this pie plenty of times with a thrift-store pie dish and a well-loved frying pan. For easy cleanup, I sometimes line my pie dish with parchment (just a little trick I picked up after one too many sticky cheese situations!).

Preparation Method

1. Prep the Pie Crust:
   Preheat your oven to 400°F (200°C). If using a store-bought crust, let it come to room temperature for about 10 minutes (prevents cracking). Roll out and fit the crust into your 9-inch pie dish, crimping the edges. Prick the bottom with a fork. Pop it in the freezer while you prep the filling—this helps it stay flaky.
2. Roast the Potatoes:
   In a large bowl, toss the sliced potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange them on a parchment-lined baking sheet in a single layer. Roast for 18-20 minutes until just tender and starting to turn golden. (If your slices overlap, give them a quick stir halfway for even browning.)
3. Cook the Bacon & Onions:
   While potatoes roast, cook chopped bacon in a skillet over medium heat for 6-8 minutes until crispy. Transfer bacon to a paper towel-lined plate, but leave 2 tablespoons of bacon fat in the pan. Add sliced onion and sauté for 5-7 minutes until soft and lightly caramelized. (If onions stick, add a splash of water.)
4. Mix the Filling:
   In a large bowl, whisk together eggs, cream, honey, paprika, thyme, and remaining salt and pepper. Stir in both cheeses, half the cooked bacon, and half the onions. (Reserve the rest for the top—adds extra flavor and a pretty finish.)
5. Assemble the Pie:
   Layer half the roasted potatoes in the chilled pie crust. Top with half the remaining bacon and onions. Repeat with the rest of the potatoes, then scatter over the last of the bacon and onions. Pour the egg-cheese mixture evenly over the top, gently pressing down with a spatula to help it settle.
6. Bake:
   Place the pie dish on a baking sheet (just in case of drips). Bake at 400°F (200°C) for 15 minutes, then lower heat to 350°F (175°C) and bake another 30-35 minutes until the top is golden and the center is just set. If the edges brown too quickly, cover loosely with foil.
7. Finish & Serve:
   Let the pie cool for at least 15 minutes before slicing—this helps it hold together. Drizzle a little extra honey over the top and sprinkle with fresh chives or green onions. Serve warm or at room temp (either way, it’s delicious!).

Troubleshooting:

• Crust too brown? Cover the edges with foil halfway through baking.
• Center still jiggly after baking? Give it another 5-10 minutes; every oven is different.
• Potatoes not soft? Make sure they’re sliced thin and roasted until just tender before layering.

Personal Tip: I sometimes make the filling a day ahead and keep it covered in the fridge—makes assembly a breeze on busy mornings!

Cooking Tips & Techniques

After plenty of experiments (and a few “oops” moments), I’ve got some tried-and-true tips for getting your honey bacon roasted potato pie just right:

• Roast, don’t boil: Roasting the potatoes brings out their natural sweetness and helps them hold their shape in the pie. Boiled potatoes tend to get mushy and make the filling watery.
• Don’t skimp on seasoning: Potatoes soak up flavor, so be generous with salt, pepper, and herbs. Taste a roasted potato before assembly—better to catch a bland batch now than after baking!
• Bacon texture matters: Crisp up your bacon, but don’t let it dry out. It’ll soften a bit in the pie, so aim for just-shy-of-crunchy when it comes out of the pan.
• Layer wisely: Alternate potatoes, bacon, and onions for the best flavor in every bite. I’ve tried just mixing everything together, but the pie slices look and taste better when layered.
• Egg mixture coverage: Pour the egg mixture slowly and use a spatula to coax it into all the nooks. You want every slice to set up beautifully.
• Let it rest: This pie really benefits from a short cooling period. It’ll slice cleaner and the flavors meld together. (Impatient? I’ve been there. Even a 10-minute rest helps!)
• Multitasking trick: While the potatoes roast, prep bacon and onions. This shaves time off the whole process—you’ll thank yourself later.
• Cheese tip: Shred your own cheese if you can; pre-shredded has a coating that can affect melting.

And hey, if you ever end up with a slightly messy pie, don’t sweat it—those crispy, cheesy edges are the best part! Cooking is about flavor and fun, not perfection.

Variations & Adaptations

One of my favorite things about this honey bacon roasted potato pie? You can tweak it a dozen ways and it’s always delicious. Here are some fun ideas:

• Vegetarian Version: Skip the bacon and sauté mushrooms or zucchini with the onions. Add a pinch of smoked paprika for that “bacon-y” vibe.
• Spicy Twist: Mix in a teaspoon of chipotle powder or diced jalapeño for a kick. Pepper jack cheese works great here, too.
• Seasonal Swap: In the fall, toss in roasted butternut squash cubes with the potatoes and sprinkle with sage. In spring, add fresh spinach or asparagus tips.
• Gluten-Free: Use a gluten-free pie crust or go crustless (just grease your pan well). The filling stands on its own!
• Dairy-Free: Use your favorite dairy-free cheese and plant-based cream. The honey and bacon still shine through.
• Breakfast Pie: Add a handful of cooked breakfast sausage and swap cheddar for Swiss cheese. Serve with scrambled eggs for the ultimate brunch.
• Personal Touch: I once added caramelized apples for a sweet-savory combo—unexpected but so good!

Don’t be afraid to experiment (that’s how I landed on this recipe in the first place!). Use what’s in season, what’s in your fridge, or whatever flavors you’re craving today.

Serving & Storage Suggestions

This honey bacon roasted potato pie is best served warm, right after it’s had a little time to cool and set. I like to garnish with a drizzle of honey and a sprinkle of fresh chives for a little extra flair.

Serving ideas:

• Serve with a crisp green salad (arugula and lemon vinaigrette pairs perfectly).
• Add a bowl of tomato soup for a classic, cozy dinner.
• Brunch? Pair with fresh fruit and strong coffee for a hearty start to the day.

Storage:

• Refrigerator: Store leftovers tightly wrapped or in an airtight container for up to 4 days.
• Freezer: Slice and wrap individual pieces in foil, then freeze for up to 2 months. Thaw overnight in the fridge for best texture.

Reheating tips:

• Oven: Bake at 350°F (175°C) for 10-15 minutes for a crisp crust and gooey center.
• Microwave: Heat individual slices for 1-2 minutes, but the crust won’t be as crisp.

The flavors deepen and meld after a day or two in the fridge, so leftovers are honestly just as good—if not better!

Nutritional Information & Benefits

Here’s a rough estimate for each generous slice (1/8 of the pie):

• Calories: ~340
• Protein: 13g
• Carbohydrates: 28g
• Fat: 19g
• Fiber: 2g

This honey bacon roasted potato pie packs in potassium from the potatoes, protein from the eggs and bacon, and a dose of calcium from the cheese. The honey is a natural sweetener, so you’re skipping processed sugars. It can easily be made gluten-free or dairy-free with a few swaps.

Allergens to note: Contains eggs, dairy, and wheat (in the crust), plus pork in the bacon. If you’re looking for a hearty, filling main dish that covers all the bases, this pie is a strong contender—balanced, satisfying, and not over-the-top heavy. I love that it’s comfort food with a little wholesome edge!

Conclusion

If you’re searching for a recipe that brings people together, looks gorgeous on the table, and tastes even better than it looks, this honey bacon roasted potato pie is calling your name. Whether you stick to the classic or riff with your own twists, it’s the kind of dish that always gets requests for seconds (and the recipe!).

I love how easy it is to adapt for any season or occasion. And honestly, the leftovers have saved me more than once on busy weekdays. Give it a try, make it your own, and see why this pie has become a staple in my kitchen.

Have you made this honey bacon roasted potato pie? Drop a comment below, share your favorite adaptations, or tag me in your Pinterest photos! I can’t wait to see your creations—happy baking, and remember: the best meals are the ones shared with people you love.

Frequently Asked Questions

Can I make honey bacon roasted potato pie ahead of time?

Absolutely! You can assemble the entire pie up to a day ahead, cover tightly, and keep in the fridge. Bake just before serving, or reheat gently in the oven for best results.

What’s the best potato for this recipe?

Yukon Gold potatoes give the creamiest texture, but russets or red potatoes also work. Just make sure to slice them thin so they cook through evenly.

How do I make this pie gluten-free?

Use a gluten-free pie crust or skip the crust entirely (just grease your baking dish well). All other ingredients are naturally gluten-free.

Can I freeze leftovers?

Yes! Slice, wrap in foil, and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven for best flavor and texture.

What can I use instead of bacon?

Try turkey bacon, cooked mushrooms, or sautéed zucchini for a vegetarian or lighter twist. The honey and herbs will still give you great flavor.

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