Potato and Bacon Tart

Potato And Bacon Tart Recipe

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Diana Adcock


This is a Michael Smith recipe that I have fiddled with over the years. It makes for a wonderful lunch with a Salad, a loaf of warm bread and white wine.


★★★★☆ 1 vote

40 Min
3 Hr 30 Min


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3 medium
baking potatoes, sliced thin
2 lb
applewood smoked bacon
1 lb
oka cheese
1/2 lb
cremini mushrooms, sliced
1/2 c
chopped chives
1 Tbsp
montreal steak seasoning or herbs de provence

How to Make Potato and Bacon Tart


  • 1Preheat oven to 325 degrees.
  • 2Line 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.
  • 3When the entire surface of the pan has been covered, sprinkle with seasoning of choice and add 2 layers of sliced potatoes to cover the bottom.
  • 4Sprinkle with grated cheese and repeat layers until they are slightly above the top of the pan. Make sure to layer the mushrooms in the middle of the tart.
  • 5Fold the bacon, one slice at a time up and over the potato mound toward the center.
  • 6Carefully overlap each slice and repeat until the top is completely and neatly covered with bacon. Press down and cover with a lid.
  • 7Place tart on a baking sheet, which will catch any drips during cooking.
  • 8Bake for 3 hours. It has to cook low and slow so the potatoes cook and the bacon doesn't burn.
  • 9The lid will eventually come down and sit on the pan as the food cooks.
  • 10When done, remove from over and carefully turn pan over and invert tart onto a serving plate.
  • 11Let stand for 10 minutes, cut into 1 slices and serve.

Printable Recipe Card

About Potato and Bacon Tart

Course/Dish: Casseroles
Main Ingredient: Potatoes
Regional Style: Canadian

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