Whether hosting brunch or treating your family to something special, this potato, bacon, and cheese pastry will be a crowd-pleaser at any meal. Thinly sliced potatoes, onions, bacon and cheese all encased in a buttery and flaky puff pastry.
There’s something truly magical about the combination of crispy bacon, creamy potatoes, savory onions, and melted cheese. When these ingredients come together in a buttery, flaky potato pastry, you’ve got a dish that’s sure to impress. Whether you're hosting a brunch, serving overnight guests, or looking to treat your family to something extra special, this potato, bacon, and cheese pastry is the perfect option. The best part? It’s versatile enough to be served at any time of day – breakfast, lunch, or even dinner.
As simple as it is to assemble, this pastry fills your home with the most irresistible aroma as it bakes and puffs up in the oven. Not only will it wow your guests with its stunning presentation, but they won’t be able to resist digging in once that delicious scent fills the air. This recipe has quickly become a family favorite – my husband declared it a “keeper,” and we’ll be making it again and again. Trust me, this one’s a winner!
Potato Pastry Video
Ingredients:
(Scroll to the bottom of the page for the printable recipe with all the measurements.)
- Frozen puff pastry sheet
- Using frozen puff pastry makes this recipe quick and easy — just unroll and bake. It's the perfect shortcut for a delicious dish with minimal effort.
- Bacon
- Adds a smoky, savory flavor.
- Instead of bacon, you can use some chopped ham.
- Onion (any onion can be used, yellow onion is my usual choice)
- Provides a subtle sweetness and depth.
- Potatoes
- I prefer using gold potatoes for their creamy texture and subtle sweetness, but you can use any type of potato for this recipe. Each variety will bring its own unique flavor and texture to the dish.
- Fresh Herbs
- I usually use chives and parsley for a fresh, aromatic flavor, but you can also experiment with green onions, dill, rosemary, or thyme. Fresh herbs really elevate the dish, adding vibrant flavor and a burst of freshness.
- Grated cheese
- Melt-in-your-mouth goodness that adds creaminess and helps bind everything together.
- Any cheese that melts well can be used in this recipe. I recommend options like cheddar, mozzarella, fontina, Monterey Jack, Colby Jack, or Jarlsberg.
- salt, ground black pepper, dry herbs and spices
- Salt, pepper, and other dry herbs and spices are used to flavor the potatoes.
- One of my favorite spice blends to use is Trader Joe's Onion Salt and Simply Organic All Purpose Seasoning. You can always swap it out with other seasoning blends if you prefer.
- Egg (for egg wash) – Brushed on top of the pastry for a golden, glossy finish.
How To Make Potato and Bacon Pastry
- Preheat the oven.
- Set your oven to 350°F and line a half sheet-sized rimmed baking sheet with parchment paper. This will help prevent the pastry from sticking and make cleanup a breeze.
- Prepare the puff pastry.
- Take the frozen puff pastry out of the freezer and thaw beforehand, but be sure to keep it cold. If it starts to warm up too much, it will lose its flaky texture.
- Cover it with a damp towel or plastic wrap to prevent it from drying out while you prep everything else.
- Prep all the ingredients.
- Cut the bacon into small pieces, slice the onion, peel and slice the potatoes, and grate the cheese.
- Don’t forget to beat the egg with 1 tablespoon of water in a small bowl to make the egg wash—you'll use this later to give the pastry a golden, glossy finish.
- Cook the bacon.
- Heat a skillet over medium heat and cook the bacon until it’s crispy and golden. Scoop it out and place it on a plate lined with paper towels to absorb any excess grease.
- You can also cook the bacon in the oven, then cut into slices.
- Tip: Let the bacon cool slightly before adding it to the pastry so it doesn’t melt the cheese when baking.
- Cook the onions.
- Drain the excess bacon grease from the skillet, leaving just about ½ tablespoon. Add the onions, season with salt and pepper, and cook until they're tender and slightly golden. Be careful with the salt—the bacon grease can already add some saltiness.
- Tip: Let the onions cool down a bit before adding them to the pastry to keep everything from getting too soggy.
- Season the potatoes.
- In a large bowl, season the potatoes with salt, pepper and dry herbs. Add the parsley and chives, then mix everything together.
- As the potatoes sit, the salt will draw out moisture. Drain the liquid as much as possible before layering them on the pastry to avoid sogginess.
- Tip: You can use a paper towel to blot away any excess moisture from the potatoes.
- Assemble the pastry.
- Roll out the thawed puff pastry to approximately 12x12 inches. It doesn't have to be exact.
- Lay the potatoes on one half of the puff pastry, leaving a 1 - 1 ½-inch border around the edges.
- Top the potatoes with the cooked onions, followed by the bacon and then the grated cheese.
- Brush with egg wash.
- Carefully brush the edges of the puff pastry with the egg wash. This will help the pastry seal and get a beautiful golden color.
- Fold and seal.
- Fold the other half of the pastry over the filling. Pinch the edges together to seal, and then use a fork to crimp the edges even more. Cut a few slits in the top to let steam escape while baking. Brush the top of the pastry with more egg wash for a shiny, crisp finish.
- Bake.
- Place the pastry in the oven and bake for about 45 minutes, or until the pastry is golden brown and puffed up.
Once it’s out of the oven, let it cool for a few minutes before slicing and serving. Enjoy your delicious, golden potato and bacon pastry—perfect for brunch, dinner, or whenever you want to impress!
Be Careful with Potato Moisture
After seasoning your sliced potatoes with salt, let them sit for a bit to draw out excess moisture. When assembling the pastry, try to remove as much liquid as possible—this prevents the pastry from getting soggy.
Look how much liquid was at the bottom of the bowl!
Make a Double Batch
If you're cooking for company or have a larger family, making a double batch is a great idea! (Honestly, it’s just the 4 of us, and with my two growing boys, one pastry just isn’t enough! 😊)
Frozen puff pastry usually comes with two sheets per box, so it works perfectly for this recipe. I recommend using an extra-large rimmed baking sheet to fit both pastries comfortably. Not only will you have enough to feed a crowd, but it also makes for a gorgeous presentation when serving! Plus, extra leftovers never hurt anyone. 😉
Enjoy having more of this deliciousness on hand—it’s perfect for lunch the next day or for a quick snack!
Helpful Tips and Frequently Asked Questions
Make sure to thaw the frozen puff pastry properly but keep it cold right up until you’re ready to assemble the pastry. This helps the layers puff up nicely when baked, giving you that flaky, golden crust.
Absolutely! While I prefer golden potatoes for their creamy texture and flavor, you can use other varieties like Russet, or red potatoes. Just make sure to slice them thinly so they cook evenly in the pastry.
Yes, you can use leftover bacon and it will work well too.
Leftovers will stay fresh in the fridge for about 3 days. Simply reheat them in the oven at 375-400°F for about 5-8 minutes to get the pastry crispy again.
Serving the Potato Pastry
This potato and bacon pastry is wonderfully versatile, making it a great option for both breakfast and dinner. For a hearty breakfast, serve it alongside a fresh, vibrant fruit salad.
The sweetness of the fruit perfectly balances the savory richness of the pastry, creating a well-rounded meal. If you're looking to make it extra special, pair it with some homemade Blueberry Lemon Scones or Orange Scones. Their light, citrusy flavors complement the pastry beautifully and make for a delicious, filling start to your day.
As a dinner option, this pastry makes a fantastic main dish when served with a simple salad. A crisp green salad with a tangy Lemon Vinaigrette works wonderfully, providing a refreshing contrast to the rich, cheesy filling of the pastry. Whether you’re hosting a casual family dinner or just want something a little more special, this potato pastry fits the bill for any occasion.
Potato, Bacon and Cheese Pastry
Ingredients
- 1 frozen puff pastry sheet
- 4 slices bacon cut into small pieces
- 1 onion sliced thin
- 1 pound (2-3 small potatoes), peeled and sliced very thin
- 1 teaspoon each chives, parsley, minced
- 4 oz grated cheese (cheddar, colby jack, Jarlsberg)
- salt, ground black pepper to taste
- dry herbs and spices to taste
- 1 egg (for egg wash)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Thaw the puff pastry, but make sure it stays cold and cover it so that it doesn't dry out.
- Prep all the ingredients. Cut the bacon, slice the onion, peel and slice the potatoes and grate the cheese. Beat the egg with 1 Tablespoon of water slightly in a small bowl and set it aside.
- In a skillet, cook the bacon on medium heat until it's crisp and golden. Scoop out the bacon and place it on a plate lined with a paper towel to soak up all the extra grease. (You can also cook the bacon in the oven.)
- Meanwhile, drain all the excess bacon grease from the skillet, leaving behind only ½ Tablespoon. Add the onions to the skillet, season them with salt and ground black pepper and cook until tender and slightly golden. Be careful when adding the salt, because the bacon grease will be salty.
- Cool the bacon and onions slightly.
- Meanwhile, in a large bowl, place the potatoes and season them with ¼ teaspoon of salt and ground black pepper. Add the parsley and chives and mix to combine. As the potatoes are resting while the rest of the ingredients are cooling, the salt will draw out the moisture out of the potatoes. When you will fill the pastry with the potatoes, make sure to leave behind as much of the liquid as possible.
- Roll out the thawed puff pastry to approximately 12x12 inches. It doesn't have to be exact.
- Layer the potatoes on half of the puff pastry, leaving a 1- 1 ½ inch border. Place the onions on top of the potatoes, followed with the bacon and then the grated cheese.
- Brush the edges of the puff pastry with the egg wash. Fold the second half of the puff pastry over the filling ingredients.
- Pinch the edges of the pastry sheets together and then use a fork to seal the edges even more. Cut some slits on the top of the pastry. Brush the top of the pastry with the egg wash.
- Bake in the preheated oven for 45 minutes, or until golden brown and puffy.
Notes
Can you assemble this the night before?
Thanks for your question, Larisa. I’d recommend assembling the pastry just before baking rather than the night before. Raw potatoes can brown quickly, and they may release moisture as they sit, which could make the puff pastry soggy. Also, keeping the puff pastry cold is key to getting that perfect flaky texture, so assembling it ahead of time could impact the result.
If you’re looking to prep in advance, you could slice the potatoes and store them in water overnight to prevent browning. Then, when you're ready to assemble, just drain them and proceed as usual. You can also cook the bacon and onions ahead of times and grate the cheese in advance too.
I hope that helps, and feel free to ask if you have any other questions! 😊
Hi Olga!
Can this be served room temperature or is it much better when it’s hot from the oven? I wanted to make this and take it to one of our family gatherings but not sure if it will taste ok when it’s not hot from the oven. Thanks so much!
I recommend serving it hot or warm. In my opinion, potatoes taste better when they are warm. Try covering it on the drive to keep is as warm as possible.
Yummy