Bacon, Potato, Cheddar Tart


Potatoes, layered with cheddar cheese, seasoned and wrapped in bacon. Just saying this makes you hungry. It looks complicated and it taste like it took hours, but this recipe is not complicated at all. The finished result is a family sized tart that looks as great as it taste. This dish is perfect for brunch or for special gatherings.

First you will need a metal pan that can go into the oven (no plastic handles). You do not want the bacon to stick to the pan so you will line the pan with parchment paper. Now you will start on one side and place the strips of bacon side by side with the ends pointing toward the center but the other end hanging over the pan. See the video for an idea of how far it should overhang. Being careful to not create a “hunk” of bacon in the center, you will stagger the bacon strips an inch lower and an inch higher, every other strip. You are going to need two pounds of bacon to make this tart. Now, you are ready for the potatoes. You can use any type you like, but the chef suggests white baking potatoes. They are high in starch and large enough to make them easy to use. Wash the potatoes well and using a sharp knife slice the potatoes (skin intact) in the thinnest slices possible. (Don’t worry if they are thicker, you will get better with time), the next ingredient is aged cheddar cheese, shredded. Finally you will need salt and pepper.

Beginning on the outer edge place the potato slices in an even layer on top of the bacon. They can overlap a little but your goal is a single layer. Use the smaller slices for the center. Now add a layer of cheddar cheese and salt and pepper. (Note though not shown in the video some people add onion or onion powder also. That is a personal choice.) After your layer of cheese, add salt and pepper. No repeat potatoes, cheese, salt and pepper. Until you have a full pan that is a mound in the center to allow for shrinkage of the potatoes and the bacon. Now one by one, pull the strips of bacon that were hanging over the side over the mound of potatoes and cheese. Your entire pan should now be wrapped in bacon.

Place the oven safe pan on a baking sheet to catch the bacon grease and place a weight on top such as an oven save pot lid to press the mixture down as it cooks and prevent curling of the bacon.

Place the pans in the preheated oven at 350 degrees. It will need to cook for about 2 ½ hours. When finished, carefully remove the pan. Placing a plate on top invert the tart onto a plate, (remove parchment paper) then place a second plate on top, flip it again to get it right side up.

That is it. Just slice and serve. It is rich and tasty and wonderful!

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