Bacon, Potato and Cheese Tart

Bacon, Potato and Cheese Tart

22
BAREFOOTBLONDE 0

"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."
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Ingredients

1 h 15 m servings 432 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 35.1 g
  • 54%
  • Carbs:
  • 15.5g
  • 5%
  • Protein:
  • 13.4 g
  • 27%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 675 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Coat an 8 inch round baking dish with the butter. Arrange bacon in a spiral fashion in the baking dish, draping ends of the slices over the pan edge to fold over filling.
  3. Arrange 1/3 of the potatoes over bacon, and sprinkle with 1/3 Fontina cheese. Repeat layers with remaining potatoes and cheese, and season with salt and pepper. Fold bacon over filling to form the upper layer.
  4. Bake uncovered in the preheated oven 1 hour, or until potatoes are tender. Drain any drippings, and cut into wedges to serve.

Reviews

22
  1. 27 Ratings

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Most helpful positive review

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 maki...

Most helpful critical review

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 f...

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 maki...

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 custom...

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 ...

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 f...

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 ...

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 & ...

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 ...

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 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 ...