Reviewed: Jan. 8, 2013

I made this last nite.It was great! A meal in Itself! I did put the beaten egg on the first layer and used cheddarjack cheese. next time I will add broccoli. No need for a anything else with it!! But do cover the top with foil.

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Reviewer:

leslie

Reviewed: Jan. 28, 2011

This was delicious! I made it with my Kitchen Aid mixer using the Slicer&Shredder attachment. SOOOOO easy!! Just slice up onions, potatoes and cheese all into one bowl and toss. Skip the butter you don't need it. I used swiss cheese too because it was what I had.

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Reviewer:

Sarah Lee

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

Reviewed: Jan. 3, 2011

Very tasty. Not for those looking for a light grease free dish though;)

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Reviewer:

eauclaire_mom

Reviewed: Dec. 27, 2010

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!

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Reviewer:

NCSU4GANNE

Cooking Level: Intermediate

Home Town: Blenheim, South Carolina, USA

Living In: Darlington, South Carolina, USA

Reviewed: Nov. 24, 2010

I decided to try this and once I did my kids went crazy over it! I have to make it at least once a week now. I do add a bit of milk to the potatoes and add onions in with the potatoes and cheese for extra flavor. I've used different kinds of cheese and think I'll try turkey bacon to try and cut down on some of the fat.

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Reviewer:

vatech90

Cooking Level: Expert

Living In: Fishersville, Virginia, USA

Reviewed: Nov. 11, 2010

Will make again, but will add some onions and will be sure to put the bacon on top so it actually cooks and the fat seeps downward.

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Reviewer:

trader33

Reviewed: Aug. 29, 2010

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!

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Reviewer:

abapplez

Cooking Level: Intermediate

Home Town: Annandale, Virginia, USA

Living In: Spotsylvania, Virginia, USA

Reviewed: May 20, 2010

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.

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Reviewer:

sweetseeker

Reviewed: May 11, 2010

I found this to be too "greasy" for my tastes when using the bacon as the tart "crust" and I wasn't able to serve it straight from the oven given the build up of the grease in the areas where the bacon edges curled away from the edge of the tart pan. On the plus side, I was pleasantly surprised that my young (picky) niece and nephew went back for 2nds of this -- hard not to like bacon and potatoes!

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Reviewer:

tnevin

Reviewed: Jan. 18, 2010

I didn't have trouble with the potatoes baking, although I did expect it. Not sure if it's the type of potatoes I used (small red potatoes) or how thinly I sliced them (I used a mandoline) but they were done in the stated hour. I did bake them covered on the bottom shelf of the oven during that hour. I used turkey bacon since that's what we have. I don't consider this a side dish--it's more of a filling main dish to me! With some veggies it's definitely a full meal. Thanks for the recipe.

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