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This Potato, Bacon, and Cheddar Tart is a show-stopping, comforting dish that combines the best of everything. Featuring tender layers of Yukon Gold potatoes, savory onions, herbs, and a cheesy richness, all wrapped in a crispy bacon crust, this tart brings rustic flavors to life. Perfect for special gatherings or cozy family dinners, this unique tart is sure to become a favorite on the table.
I knew this tart was something special when I first served it at a family gathering, and it quickly stole the show! My husband, who’s a big fan of anything with potatoes or bacon, declared it an instant classic. Even my kids couldn’t get enough of the cheesy, flavorful layers wrapped in a perfect bacon crust. It’s now a go-to for our family get-togethers and makes any occasion feel extra cozy and delicious. Nothing brings smiles to the table like this savory, hearty tart.
Why This Potato, Bacon, and Cheddar Tart?
- Crispy Bacon Crust: With an overlapping bacon layer baked to perfection, this tart offers a crisp, savory crust that’s simply irresistible.
- Herb-Infused Flavor: Fresh rosemary, thyme, sage, and tarragon elevate the taste, infusing each bite with a subtle, aromatic richness.
- Cheesy and Comforting: Generous layers of aged white cheddar bring a bold, creamy contrast to the soft potato slices.
- Perfect for Entertaining: This visually stunning tart makes an impressive centerpiece, while its familiar, comforting flavors make it a hit with everyone at the table.
Ingredients:
- 900 g (2 lbs) bacon, not thick-cut, at room temperature
- 2½ tsp black pepper, divided
- 265 g (1¾ cups) finely chopped yellow onion
- 4 cloves garlic, finely minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1½ tsp fresh sage, chopped
- 1½ tsp fresh tarragon, chopped
- 450 g (1 lb) aged white cheddar cheese, grated (about 4 cups), divided
- 1.1 kg (2½ lbs) Yukon Gold potatoes, thinly sliced (about 9 cups)
- 1 tbsp kosher salt, divided
Directions:
- Preheat Oven: Preheat your oven to 350°F (175°C) and position the rack in the middle.
- Prepare Bacon Crust: In a 10-inch cast-iron skillet, arrange a bacon slice from the center outward, extending it along the bottom and up the side, with the other end hanging over the edge. Continue this process in a circular pattern, overlapping each slice slightly, until the bottom and sides are fully covered. Stagger every other slice 2 inches from the center to reduce thickness, and press the center firmly to eliminate any gaps. Sprinkle 1 teaspoon of black pepper over the bacon.
- Prepare Onion Mixture: In a medium bowl, combine the chopped onion, garlic, rosemary, thyme, sage, and tarragon. Set aside.
- Add Cheese and Potatoes: Sprinkle about ½ cup of grated cheddar over the bacon. Begin layering the potato slices around the skillet’s inside edge, overlapping them by about 1/3 inch in concentric circles. Once the first layer is complete, sprinkle with ¼ teaspoon black pepper, ½ teaspoon kosher salt, and about ⅓ cup of the onion mixture. Repeat this layering with cheese, potatoes, pepper, salt, and onion mixture until you have five layers, ending with a layer of cheese.
- Compress Layers: Firmly press down after each potato layer to compact it. The layers should be slightly mounded above the skillet rim.
- Fold Bacon Over: Fold the overhanging bacon neatly over the top of the potato mixture, ensuring there are no gaps.
- Cover and Bake: Place a 5-inch parchment circle on the tart’s center, and place a small, oven-safe lid on top to prevent the bacon from shrinking. Place the skillet on a rimmed baking sheet.
- Bake Tart: Bake for 1 hour and 30 minutes, until the bacon around the edge is browned. Remove the parchment and lid, then bake for another 1 hour and 30 minutes, tenting with foil after 30–40 minutes to avoid over-browning. The tart is done when the bacon is crisp and a skewer inserted into the potatoes slides in easily.
- Finish and Serve: Let the tart rest for 10 minutes, then carefully drain any excess fat. Use a spatula to loosen the edges and bottom, and invert the tart onto a rimmed baking sheet. Pat with paper towels to remove any extra grease, then invert again onto a serving plate. Slice into wedges and serve hot.
Notes:
- Substitutions: You can use a blend of cheddar and Gruyère for a more complex cheese flavor.
- Herb Variations: If fresh herbs aren’t available, use dried herbs in half the quantity, or substitute with Italian seasoning.
- For a Thicker Crust: Use thick-cut bacon if you prefer a heartier crust, although the baking time may need a slight adjustment.
- Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat slices in the oven at 300°F for 10–15 minutes to keep the bacon crisp.