"A great side dish with almost any meat. My grandmother used to make this using Swiss cheese. I've found that using Fontina cheese adds better flavor without those Swiss cheese strings." — BAREFOOTBLONDE
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1 1/2 pounds
baking potatoes, peeled and sliced
1 1/4 cups
shredded fontina cheese
salt and pepper to taste
Bacon, Potatoes and Cheese. How can it be bad? The taste was great and I received a lot of compliments. Everyone loved this. I did have a couple small problems that I will keep in mind when making this again. The butter, although only 1 Tbs. is not necessary and only adds to the bacon grease that pools on the top/sides. I had to drain A LOT of grease from these before taking to the table. I didn't use 18 slices of bacon, closer to 12, but should have expected this. The baking time was approx. 20 min longer in my oven and could have stood 5 - 10 min longer but everything else was done and waiting so I just went with it. The bacon on the bottom was not crisp or brown at all. Next time, I think I will just arrange the bacon across the top. I will also add more cheese next time. The fontina got a little lost. Most of these things can be fixed easily and as much as everyone commented on these, I will definately be making them again. Thanks for sharing!
I had a little trouble with this recipe. It took way loger to cook than stated and my bacon started to burn on the edges before it was done in the center, so that I had to cover the edges with foil. Still, the flavor was really good and I think I can rig it to work. I'll update you when I try it again. Thanks for the recipe.
Like most reviews I've read on this site, this recipe was changed a little. I used cheddar instead of fontina and I poured 2 beaten eggs (mixed w/milk) over the first layer of potatoes (I customized the recipe for 2 people). It was scrumptious!
I pre-cooked and mashed the potatoes before mixing in the other ingredients (specifically the cheese) and baking. I also used HAM instead of bacon. The FLAVORS melded wonderfully. Turned out to be a genuinely nice side dish to my Porterhouse Steak (my husband's boss, his wide + 2 others) presentations.
Wow this was great. How can you go wrong with bacon and potatoes? ;) I used a throw away loaf pan which worked nicely for the bacon. It folded over the potatoes perfectly and looked beautiful when I pulled it from the oven. I thinly sliced the potatoes and sprinkled with salt, pepper, onion powder, garlic powder with a light sprinkle of parm cheese. I made to accompany steaks but this would be great with breakfast as well.
I wasn't too crazy about it however, my boyfriend loved it. The bacon cooked up beatufully and it looked terrific when it came out of the oven. I think it was the fontina I wasn't keen on. I might try it again sometime with cheddar. I would recommend using a little salt and a good amt. of pepper on the potato layers.
Simple and delicious. I just used cheddar, and it did take a little longer to cook, but I just covered it with foil and turned the temp. down for the last little bit.
I put this into a baked crust in a tart pan & served with sour cream on the side. Very, very good & a nice change from a plain old baked potato. I served this for my morther-in-law's birthday & she loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Bacon, Potato and Cheese Tart
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 316
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