Potato, Bacon & Cheddar Tart

Potato, Bacon & Cheddar Tart
Adapted from Michael Smith

Serves: 4

3 baking potatoes, sliced one quarter inch thick
1 lb. of thickly sliced bacon
1 lb. of cheddar cheese, grated
Salt and pepper

Preheat oven to 325 degrees.

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. When the entire surface of the pan has been covered, sprinkle with pepper and add a layer of sliced potatoes to cover the bottom. Sprinkle with grated cheese and pepper and repeat layers until they are slightly above the top of the pan.

Fold the bacon, one slice at a time up and over the potato mound toward the centre. Carefully overlap each slice and repeat until the top is completely and neatly covered with bacon. Press down and cover with a lid.

Place tart on a baking sheet, which will catch any drips during cooking. Bake for 3 hours.

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