
Potato, Bacon, and Cheddar Tart
I came across this recipe on the Food and Wine website. I mean, how could I resist a potato tart with bacon and cheese!
The recipe author is Tanya Kelly, and huge thanks to Tanya! She recommends saving the drippings for “toast, basting roasted chicken, or making cornbread.” A gravy also comes to mind!
This savory tart reminds me of the dish tartiflette, because it uses the same major ingredients. From Anthony Bourdain’s Les Halles Cookbook, about tartiflette, he writes: “Here’s more evidence that you can never have too much cheese, bacon, or starch.”
Well I can now make the same statement. This potato, bacon, and cheddar tar is delicious, hearty, and especially satisfying on a cold day.
Serve with a green salad. Or don’t!
Potato, Bacon, and Cheddar Tart
2 pounds bacon (not thick-cut), at room temperature
2 1/2 teaspoons black pepper, divided
1 3/4 cups finely chopped yellow onion
4 garlic cloves, finely chopped
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 1/2 teaspoons chopped fresh sage
1 1/2 teaspoons chopped fresh tarragon
1 pound aged white cheddar cheese, grated (about 4 cups), divided
2 1/2 pounds Yukon Gold potatoes, cut into 1/4-inch-thick slices (about 9 cups)
1 tablespoon kosher salt, divided
Preheat oven to 350°F with rack in middle position.
Place 1 bacon slice in a 10-inch cast-iron skillet so that one end starts in center of skillet and extends along bottom and up side of skillet, allowing the other end to hang over skillet edge. Repeat process using remaining bacon slices, working in a circular pattern and overlapping slices slightly to completely cover bottom and sides of skillet. To reduce the thickness of overlapped bacon in center of skillet, stagger every other slice starting 2 inches from center (creating a longer overhang). Once all bacon is in place, flatten the center using the palm of your hand, ensuring there are no gaps in bacon. Sprinkle 1 teaspoon pepper evenly over bacon.
Stir together onion, garlic, rosemary, thyme, sage, and tarragon in a medium bowl; set aside. (I only had sage and thyme but I included freeze dried parsley.)
Sprinkle about 1/2 cup cheese in an even layer over bacon in bottom of skillet.
Starting around the inside edge of skillet and working in toward the center, arrange potato slices in concentric circles, overlapping slices by about 1/3 inch, until bottom of skillet is covered with a single layer of potatoes. Sprinkle evenly with 1/4 teaspoon pepper, 1/2 teaspoon salt, and about 1/3 cup onion mixture. Repeat layering process 5 times using remaining cheese, potatoes, pepper, salt, and onion mixture. Sprinkle any remaining cheese over final layer.
After each layer of potatoes, firmly press down to compact layers. Once all layers are in place, potato mixture will be mounded above rim of skillet.
Fold overhanging bacon neatly up and over top of potato mixture, working in a circular pattern and ensuring there are no gaps.
To prevent the bacon from shrinking back during cooking, place a 5-inch parchment paper circle on center of tart; top with a small (about 6-inch) ovenproof lid. Place skillet on a rimmed baking sheet. (I did this but missed taking a photo.)
Bake tart in preheated oven until bacon is browned around edge of skillet, about 1 hour and 30 minutes. Remove parchment paper and lid. Continue baking until bacon is crisp and a wooden pick inserted in potatoes comes out easily, about 1 hour and 30 minutes, tenting with aluminum foil after 30 to 40 minutes to prevent overbrowning.
Remove tart from oven. Carefully pour off skillet drippings; discard or reserve for another use. Let tart rest in skillet 10 minutes.
Using a spatula, loosen bottom and sides of tart; invert onto a rimmed baking sheet. Pat gently with paper towels to remove excess grease. Invert tart onto a serving plate. (I simply slid out the tart onto a serving plate.)
Slice into wedges and serve hot. (I let the tart cool, removed it from the refrigerator, and sliced it cold. It was only the two of us, so I microwaved the slices before serving.)
This recipe received 4 out of 5 stars because one reviewer left 1 star and a dumb question. “Is this a main or a side dish?” One star.
It’s a 5 star dish. I’ll be making this dish again for an aprés ski party. Not that I ski….
Now this we have to try! Anything wrapped with bacon has got to be delicious. Love all the layers of cheesy goodness. I think the hardest part would be letting it set before carving into this potato bacon and cheddar tart.
I know. Pretty darn delicious!
Wow! That looks amazing!
I can’t believe I was patient enough to make it!
oh, yummmm
It was!
Wow, look at those layers! That looks amazing.
I can’t believe I had the patience for all that layering!
wow all those caramelized bacon! Definitely a winner.
I’m not a bacon freak, but this was good!
I feel I have absolutely no choice but to make this! I mean, for the bacon crust if nothing else!
Right! I know what you mean!
Looks awesome
Thanks!
That tart is work of art!!! It looks and sounds absolutely delicious! Two pounds of bacon and a pound of cheddar, this has to taste incredible! Thanks for sharing the recipe and the photos…Barb
Thanks Barb! I really had to concentrate to make this!
Well, you don’t have to ski to enjoy this, everyone will be happy just to enjoy the feast!
Definitely! It is feast worthy!
Thank goodness! I’ve tried it and I failed miserably!
I used to cross country, but downhill and I were immediately incompatible; you’re probably not supposed to spend all your time on your ass!
I moved to Park City, Utah when I was 13. All children in Utah were already pros at that time. I gave up. Besides, it was scary! I loved cross country!
It is scary, just riding the lift was enough for me!
Ha! Getting off the lift!!!
Exactly, how could anyone not enjoy a tart with potatoes, bacon and cheese :)
Indeed! It was really good!
This looks delicious! I shared you r Pasta with Leeks recipe today, and what I’m going to do is making this tart on Saturday and then share how I did – with the link back to your dish so people can see that as well…this looks SO good and I have to imagine leftovers the next day would also be terrific!
Aww thanks! This was good and it reheated well. I don’t typically make dishes that are so fiddly, but it worked!
This looks so delicious and also like real Latvian cuisine – potatoes and bacon :) All is missing is sour cram and dill!
Good to know!
Yum, that looks phenomenal.
Thanks, Gary!
Looks amazing, I’d say very tasty 😋
Well thank you! It was.
Am truly laughing! This does not exactly belong to my very, very, very ‘healthy style’ of cooking, but, oh boy does it look glorious and inviting! And, Ilze, this looks very much like Estonian cooking also (the Latvians always forget us and the Lithuanians :)!) and I do agree about the sour cream and lot and lots of dill :) !!!
No kidding! Mine, neither!
mmm, bacon, yum!!
Hahaha! Lots of bacon!
Oh my word Mimi. This looks so divinely gorgeous. Love all the herbs in it. And it just looks beautiful as well as delicious. Sadly my arteries will not go there :( nor my weight!
cheers
sherry
I completely understand!
Oops! Sent too soon! But what I must add is that this is incredibly tempting. I can’t wait to make this dish, Mimi. It’s one of those wonderfully flavorful recipes that isn’t too difficult to make, but appears elegant and has a certain WOW factor. Delicious!
If I could make this, anybody can. I am not very patient in the kitchen!!!
If there were such a thing as a Super Bowl brunch, this dish would be perfect!
You’re right!!! It would be great with eggs, too.
This looks amazing!
Thanks so much!
This could be a main course just for me! What’s not to love?
I know exactly what you mean!
Bacon and lots of it, Cheese and potato…This looks amazing and a definite keeper for when you want to impress…:)
A very hearty and satisfying dish! And not one you have every day!
Every iota of my cholesterol started tingling in the very best of ways! This looks amazing, Mimi!
Hahahahahaha! You’re funny! but Iknow what you mean….
Your Potato, Bacon, and Cheddar Tart sounds absolutely mouthwatering! The combination of crispy bacon, tender potatoes, and melted cheddar is irresistible. I love the idea of saving the bacon drippings for other delicious uses too. This tart is perfect for a cozy meal on a chilly day. Thanks for sharing such a hearty and satisfying recipe!
It is definitely in the comfort food category!
That sounds so good! Does most of the fat from the bacon drain off? It must if the bacon ends up crisp!
Yes, thank goodness it does all drain off!!!
Oh my! Oh yessss! This is a tart fit for a king!
You are so right! A king with cholesterol issues!!!
Wow, I may have to suspend my post holiday diet for this one. Looks amazing!
Oh sorry! But not sorry!
Oh this looks like the very definition of comfort food – I love it! It reminds me a little bit of a Torta Rustica with its layers upon layers upon layers of deliciousness. The flavors are different, of course, but the end result looks similar. Can’t wait to try this one!!
Well there’s nothing not to love here! Unless you hate potatoes and cheese!!!
Well, since I’ve already fallen off the restricted carb diet, I might as well just jump in and make this delicious (as you say, 5-star) recipe! Oh my gosh, I can imagine the deliciousness! Caramalized bacon, now that’s genius! Thank you Mimi!!!
I guess you’re welcome! Please don’t get mad! Honestly, it would be hard to eat more than one slice.