Skip to main content New this month
Get the Allrecipes magazine

Bacon, Potato and Cheese Tart

Rated as 4.5 out of 5 Stars

"A great side dish with almost any meat. My grandmother used to make this using Swiss cheese. I've found that using Fontina cheese adds better flavor without those Swiss cheese strings."
Added to shopping list. Go to shopping list.

Ingredients

1 h 15 m servings 432 cals
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Coat an 8 inch round baking dish with the butter. Arrange bacon in a spiral fashion in the baking dish, draping ends of the slices over the pan edge to fold over filling.
  3. Arrange 1/3 of the potatoes over bacon, and sprinkle with 1/3 Fontina cheese. Repeat layers with remaining potatoes and cheese, and season with salt and pepper. Fold bacon over filling to form the upper layer.
  4. Bake uncovered in the preheated oven 1 hour, or until potatoes are tender. Drain any drippings, and cut into wedges to serve.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 432 calories; 35.1 g fat; 15.5 g carbohydrates; 13.4 g protein; 66 mg cholesterol; 675 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 23
  1. 28 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Bacon, Potatoes and Cheese. How can it be bad? The taste was great and I received a lot of compliments. Everyone loved this. I did have a couple small problems that I will keep in mind when maki...

Most helpful critical review

I had a little trouble with this recipe. It took way loger to cook than stated and my bacon started to burn on the edges before it was done in the center, so that I had to cover the edges with f...

Most helpful
Most positive
Least positive
Newest

Bacon, Potatoes and Cheese. How can it be bad? The taste was great and I received a lot of compliments. Everyone loved this. I did have a couple small problems that I will keep in mind when maki...

Like most reviews I've read on this site, this recipe was changed a little. I used cheddar instead of fontina and I poured 2 beaten eggs (mixed w/milk) over the first layer of potatoes (I custom...

I pre-cooked and mashed the potatoes before mixing in the other ingredients (specifically the cheese) and baking. I also used HAM instead of bacon. The FLAVORS melded wonderfully. Turned out to ...

I had a little trouble with this recipe. It took way loger to cook than stated and my bacon started to burn on the edges before it was done in the center, so that I had to cover the edges with f...

Wow this was great. How can you go wrong with bacon and potatoes? ;) I used a throw away loaf pan which worked nicely for the bacon. It folded over the potatoes perfectly and looked beautiful ...

I didn't have trouble with the potatoes baking, although I did expect it. Not sure if it's the type of potatoes I used (small red potatoes) or how thinly I sliced them (I used a mandoline) but ...

I put this into a baked crust in a tart pan & served with sour cream on the side. Very, very good & a nice change from a plain old baked potato. I served this for my morther-in-law's birthday & ...

Simple and delicious. I just used cheddar, and it did take a little longer to cook, but I just covered it with foil and turned the temp. down for the last little bit.

I wasn't too crazy about it however, my boyfriend loved it. The bacon cooked up beatufully and it looked terrific when it came out of the oven. I think it was the fontina I wasn't keen on. I ...