Bacon Cheddar Potato Tart (Michael Smith)

Total Time
3hrs 10mins
Prep 10 mins
Cook 3 hrs

This recipe is by a Canadian chef who I really like - Michael Smith. It contains only 3 ingredients (plus S & P!) and it's gorgeous to look at! Easy to make and would be great for breakfast, brunch, lunch or dinner. It's not the healthiest thing to eat - it's just good ol' comfort food. It takes a long time to cook, so plan ahead. Enjoy!

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees.
  2. Line a 6-inch non-stick fry pan with bacon slices, arranging them in a radial pattern and starting with one end of bacon in the centre of the pan and the other end draped over the edge. When the entire surface of the pan has been covered, sprinkle with pepper and add a layer of sliced potatoes to cover the bottom. Sprinkle with grated cheese, salt and pepper and repeat layers until they are slightly above the top of the pan.
  3. Fold the bacon, one slice at a time up and over the potato mound toward the centre. Carefully overlap each slice and repeat until the top is completely and neatly covered with bacon. Press down and cover with a lid.
  4. Place tart on a baking sheet, which will catch any drips during cooking. Bake for 3 hours. It has to cook low and slow so the potatoes cook and the bacon doesn't burn. The lid will eventually come down and sit on the pan as the food cooks.
  5. Turn pan over and invert tart onto a serving plate. Cut into 6 slices.

Reviews

(3)
Most Helpful

If I could give this 10 stars I would. Beyond easy! I did not use salt or pepper, I used Montreal Steak Seasoning. I used half sharp cheddar, half pepper-jack. I also added about 1/4 cup minced onion to the layers. This would be wonderful for a winters day lunch with a salad, some crusty rolls, wine and good friends-you do not need alot. Next time I plan on using applewood or pepper bacon and some sort of smoked cheese. My Husband is still raving about it! Thanks for Posting, Di ;-) EDIT: I should add I made this recipe using my small cast iron skillet.

Dib's February 12, 2010

The meat eaters in my home loved this. I used a regular casserole for this, that I greased really well. I decided to just sprinkle the cheese on without measuring, but otherwise I made it as directed. I drained the fat off and my family loved it. Thanks for the recipe.

Cilantro in Canada April 24, 2010

Very good! Next time I will add in some onions. After pulling from the oven, I drained the tart, then let it sit for about 10 minutes before inverting onto the serving plate. Worked great. Thanks!

~Bekah~ March 01, 2010

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