Recipe – Potato Bacon Cheddar Tart – 5/5 Stars

For bacon lovers only!


2 lb of bacon
8 medium standard Russet baking potatoes
8 oz aged cheddar cheese, grated
pepper (salt is optional but remember, bacon is already salted)
optional: fresh rosemary


  1. Using an oven-proof frying pan, layer the bacon in a spiral so that alternating pieces are in the center and the next slice, pull it back about an inch from the center so the center won’t become too high.
  2. Slice the potatoes thinly as possible, into disks.
  3. Create a ring of potatoes slices around the outer edge, and then fill in the center.
  4. Sprinkle with salt and pepper.
  5. Cover with shredded cheese.
  6. Repeat steps 3-5 to create four complete layers of potatoes and cheddar.
  7. Once several layers are completed, fold the strips of bacon up over the potatoes into the center, covering all layers.
  8. >

  9. Place a small oven-proof lid on top of the tart to stop the bacon edges from curling during cooking.
  10. Place the frying pan on a cookie sheet to catch the bacon grease as the tart cooks.
  11. Bake the at 350°F for 2½ hours.
  12. Drain the rendered fat from the pan onto the drip pan.
  13. Then place a dinner plate over the tart, and flip the tart over onto the plate.
  14. Using a second plate, flip the tart back upright.

Bon Appétit!

UPDATE: 03 March 2024 – FINALLY, I made one of these and here’s my first attempt. LOL!

Bacon, potato and cheese tart


1.) Using a broiler instead of a cookie sheet provides a lot more depth to collect the bacon drippings.

2.) Once you’ve removed the tart and flipped it over, be sure to keep the plate that holds the tart, on a drip pan (I used an old cookie sheet) as the tart will continue to ooze bacon drippings.

3.) Wrap your cookie sheet or broiler drip pan with tin foil to save a massive mess cleaning up.

4.) Only make this tart once you’re ready to clean your oven afterwards.

5.) In between the top tapering layers of potatoes do NOT add cheese. Else during cooking, the cheese will ooze out into the bacon drippings pan and cause the cheese to burn, creating smoke.

6.) Tastes amazing warm or cold!

Been there… done that… LOL.

Hey what do you know, my smoke detector works!


Chef Michael Smith was right!

My first attempt did not look very pretty… but… ooooooh, how heavenly it DID taste.

Michael is now my favourite chef EVER! His word it GOLD.

Usually, I would NEVER EVER serve my first attempt at making ANY recipe to guests… but… this time I did, simply because Chef Michael Smith stated that your first attempt may not look as nice as his… but that it would certainly taste awesome, and BOY, was he right!

Bacon Tart recipe

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Given my passion for genealogy, is it any wonder that I eventually wanted to publish my work? Learning to use a personal computer was a natural step once I was introduced it in the 1990s. Then the internet offered a second means to "publish" and now, here I am with a personal blog.

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