Ingredients

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and generously grease a large 13x9 inch roasting pan with butter.

2. 2

   Grate the peeled potatoes into a large bowl. Using a cheesecloth or a fine mesh bag, squeeze the potatoes in batches to remove as much liquid as physically possible. Discard the liquid and place the dry potato pulp into a large mixing bowl.

3. 3

   In a large pot on the stove, bring the chicken broth to a rolling boil. While waiting, sauté the diced onions in a pan until translucent.

4. 4

   Once the broth is boiling, gradually pour it over the dried potato pulp while whisking vigorously. The mixture should expand and take on a gelatinous consistency.

5. 5

   Fold in the sautéed onions, crumbled bacon, half of the chives, salt, and black pepper into the potato mixture until evenly combined.

6. 6

   Pour the mixture into the prepared roasting pan, smoothing the top with a spatula.

7. 7

   Bake for approximately 1 hour and 45 minutes to 2 hours, until the top is golden brown and a crust has formed.

8. 8

   During the last 15 minutes of baking, sprinkle the shredded cheddar cheese over the top and let it melt and bubble.

9. 9

   Remove from the oven and garnish with the remaining fresh chives.

10. 10

    Let the pie rest for 10-15 minutes before cutting into squares to serve.