St. Patrick’s Day Specialties

Farmhouse Potato ‘n’ Onion Pie

4-6 servings

This is an authentic Irish recipe, which I obtained when I was visiting Ireland. The only change is using a sweet variety of onion.

  • 1 pound potatoes (about 3 medium), partially cooked, peeled, and thinly sliced (see note)
  • 3 to 4 tablespoons butter or margarine, melted
  • 2 medium sweet onions (Vidalia, Texas Sweet, Walla Walla or other sweet variety),
  • peeled and thinly sliced or coarsely chopped
  • 2 ounces (½ cup) grated or shredded sharp Cheddar cheese
  • ½ cup milk or reduced-fat or skim milk
  • Salt and freshly ground black pepper to taste


Prepare partially cooked potatoes; set aside. Sauté onions in butter in a small to medium heavy skillet over moderate heat, without browning, stirring frequently, for 1 minute. Arrange a layer of sliced potatoes in the bottom of a greased 8 to 9-inch diameter pie plate (or pie plate lightly coated with non-caloric vegetable cooking spray). Cover potatoes in pie plate with a layer of onions; top with a small sprinkling of cheese. Season lightly with salt and pepper. Continue potato, onion, and cheese layers until all are used, dividing evenly, seasoning each layer, and reserving a small amount of cheese. Pour milk over potato mixture and top with a sprinkle of cheese. Bake, uncovered, in a preheated hot oven (400 degrees F.) for 30 to 35 minutes or until top of pie is golden brown and potatoes are fork tender.


Note: Cook unpeeled potatoes in boiling salted water to cover thoroughly, covered, in a large heavy saucepan over moderate to high heat for about 15 to 18 minutes; drain thoroughly under cold running water to stop cooking action.


Variation: Add ½ to 1 cup crisp-cooked bite-size bacon pieces or cooked slices of pork sausage links to the potato/onion layers.

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