Potato and Bacon Tart

Potato And Bacon Tart

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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


  • 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


  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.
  3. When 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.
  4. Sprinkle 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.
  5. Fold the bacon, one slice at a time up and over the potato mound toward the center.
  6. Carefully overlap each slice and repeat until the top is completely and neatly covered with bacon. Press down and cover with a lid.
  7. Place tart on a baking sheet, which will catch any drips during cooking.
  8. Bake for 3 hours. It has to cook low and slow so the potatoes cook and the bacon doesn't burn.
  9. The lid will eventually come down and sit on the pan as the food cooks.
  10. When done, remove from over and carefully turn pan over and invert tart onto a serving plate.
  11. Let 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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