Instructions

• Preheat your oven to 400°F (200°C), making sure the air’s hot enough to crisp the puff pastry right after sealin’ your pie.
• On the stove in a skillet over medium heat, melt the butter and toss in your chopped bacon. Let it cook till it’s crispy and smells dang good.
• Add the sliced onions to that bacon butter combo and cook for about 5 minutes till they’re soft and translucent, releasing a sweet aroma.
• Grab a pie dish and layer half of those thin potato slices at the bottom evenly. This is where your pie starts comin’ together.
• Pour half of the bacon and onion mixture over your potatoes, then drizzle half of the half & half, sprinkle with dill, salt, and pepper.
• Repeat the layers: potatoes, bacon mix, half & half, and seasonings till you use ’em all up and your dish looks layered and rich.
• Take your thawed puff pastry and place it over the filled pie dish, trimming the edges and pinching or crimping ’em to seal tight so no steam escapes the pie.
• Cut slits into the top of the pastry so the steam’s got a little escape hatch, then bake the whole shebang for about 30 minutes till golden brown and smelling irresistible.
• Let it cool a bit before garnishing with chopped chives and digging in.