Start by taking an 8 or 9-inch pie dish and spraying it lightly with cooking spray. Then take your thawed puff pastry dough and fold it out across the pie pan.

Cut away any excess dough, making sure to leave approximately one inch all the way around the top of the pie plate. Pinch the edges of the crust. Place the prepared puff pastry crust in the fridge until you are ready to fillet.

Next, prepare your potatoes. If you have a mandolin slicer, you can use it to carefully slice your potatoes into thin slices. If you do not have a mandolin slicer you can use a knife and cutting board to cut your potatoes and even slices, or you can simply cut them into small pieces, or bite-size chunks. Rinse the potatoes thoroughly, then set aside.

Preheat the oven to 350°F (177°C).

In a large skillet, add the butter, in large chunks of bacon. Cook the bacon over medium heat until it is crispy.

Add the potatoes and dill to the skillet. If you are using regular onions, they can also be added at this point. Toss until they are coded in the bacon drippings. Add salt and pepper to the mixture, then sauté for 3-5 minutes over medium heat. Please note that we are not looking to completely cook the potatoes at this point, we are simply sauteing the ingredients here.

Remove your prepared pie crust from the fridge to let the pie plate warm.

After they have sauteed, transfer the mixture to the prepared pie crust. Layer together with green onions and shredded cheese, then pour the heavy cream over the top.

Bake in the preheated oven, for approximately 35-45 minutes, or until you have tender potatoes, that have turned a light golden brown and you have a crispy crust.

Remove the Irish potato pie from the oven, and top with additional green onions, and dill if desired. Then serve with sour cream as your delicious dinner.