Irish Potato Pie

This crustless Irish potato pie is a rustic, no-fuss bake that puts diced potatoes, ham, and Swiss cheese into a rich egg custard with scallions and bell pepper. No pastry to fuss over. Just whisk, pour, and let the oven do the work.

The half and half keeps the filling creamy without being heavy, and the Swiss cheese melts into nutty pockets throughout. Baking low and slow lets the custard set gently so you get clean slices instead of a crumbly mess.

Great for brunch, supper, or feeding a crowd alongside a simple salad. It holds up well at room temperature, making it a solid choice for potlucks or holiday mornings.

Pro Tips

• Dice the potatoes small and uniform so they cook through evenly in the custard.
• Grate the Swiss cheese yourself rather than using pre-shredded. It melts smoother and blends into the egg mixture better.
• Let the pie rest for 10 minutes after baking before cutting. The custard firms up and slices cleanly.
• Check doneness by gently shaking the dish. The center should jiggle slightly but not slosh.

Variations

• Swap ham for crumbled bacon or cooked sausage for a smokier flavor.
• Use sharp cheddar or Gruyere instead of Swiss for a bolder cheese punch.
• Add a handful of fresh chives or dill stirred into the egg mixture for a brighter, herbier bite.