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Meat, South and mountains

Auvergne potato and bacon pie

Auvergne potato and bacon pie is a double crust pie filled with potatoes, smoked bacon, cantal cheese and cream, serves 4, takes 1h30, is easy to make, and costs €2.60 per serving. The trick is pouring the cream through the chimney at the end of baking so it coats the whole filling without soaking the crust.

Tonight, a crispy Auvergne pie with potatoes, smoked bacon, cream and cantal cheese, with a green salad.

Auvergne potato and bacon pie
Total time
1 h 30
Difficulty
Easy
Cost per person
€2.60
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Under its golden crust, this pie hides tender potato slices, smoked bacon that has released its fat into the filling, and small cubes of cantal cheese that still stretch a little when you cut into it. The cream, poured in through the chimney right at the end, ties everything together without ever making the crust soggy. It's a hearty dish, built for the cooler evenings of fall and winter.

This is a family recipe, the kind you pull out on a Sunday night or a weeknight when you want something comforting without spending hours in the kitchen. Kids love the crunchy crust and melted cheese, adults appreciate that it's filling enough with just a salad on the side. Mon Chou suggests it for the days when the cold calls for something substantial.

The ingredients

4 people

Dairy

  • Pie crusts 2
  • Cantal cheese 150 g
  • Heavy cream 20 cl
  • Egg 1

Fruits and vegetables

  • Potatoes 700 g
  • Onion 1
  • Parsley 1 sprig
  • Green salad 1

Butcher

  • Smoked bacon 200 g

Pantry

  • Vinaigretteoften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Peel the potatoes, cut them into thin slices and precook them. 8 min

    They should be just tender.

  2. Cook the bacon and sliced onion in a skillet with no added fat. 8 min

    The bacon releases its own fat as it cooks.

  3. Line a pan with one crust, fill with potatoes, bacon, diced cantal and parsley.

    Season every layer, especially with pepper.

  4. Cover with the second crust, seal the edges, cut a chimney vent, brush with beaten egg and bake at 200°C. 45 min

    Lower the oven to 180°C if the crust browns too fast.

  5. Pour the cream through the chimney, let it rest, and serve with the seasoned green salad.

    Let it cool slightly, the pie slices more cleanly.

Our tips to get it right

  • Slice the potatoes very thin and even, they'll cook evenly and the pie will hold together better when you cut it.
  • Drain the bacon and onion well after cooking them in the pan, too much fat would make the bottom crust soggy.
  • Prick the top crust lightly before baking, in addition to the chimney vent, so steam escapes and the crust stays crisp.

The variations

  • Swap the cantal for fresh tomme or reblochon for a stretchier, more Savoie style version.
  • For a vegetarian version, skip the bacon and add sauteed button mushrooms with a bit more cheese.
  • To save time, use pre-cooked vacuum packed potatoes, you'll cut a good ten minutes off the prep.

What to serve it with

  • A well dressed green salad
  • A chilled dry cider
  • A vegetable soup starter

Storage

The pie keeps 2 to 3 days in the fridge in a sealed container. It freezes well once baked and cooled, in individual slices. Reheat it in the oven rather than the microwave so the crust crisps back up.

Questions about this dish

Can I make the pie ahead of time?

Yes, you can assemble it the day before and keep it raw in the fridge, covered with plastic wrap. Take it out fifteen minutes before baking so it cooks evenly.

What cheese can replace cantal if I can't find it?

Mountain tomme or a young comté work very well. Pick a pressed cheese that melts without turning liquid.

Why precook the potatoes before filling the pie?

Raw, they wouldn't have time to fully cook during the 45 minutes in the oven. Precooking makes them just tender, they finish cooking inside the pie.

Can I use plain bacon bits instead of smoked bacon?

Yes, but the flavor will be less pronounced. Smoked bacon gives this Auvergne recipe its signature note, it's what flavors the whole filling.

How long does it take to make an Auvergne potato and bacon pie with a green salad?

Count 1 h 30 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an Auvergne potato and bacon pie with a green salad?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an Auvergne potato and bacon pie with a green salad cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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