Sunday, April 06, 2008

Chef Michael Smith's Potato Bacon Cheddar Tart

This was a perfect dish to serve for my Easter Brunch. It's impressive looking and tastes as delicious. I was asked for this recipe from many of my guests. It may seem intimidating, but is actually quite easy. You'll need a deeper casserole dish or even a pie plate would be fine.

Preheat oven to 325 degrees. Line a casserole dish 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 casserole has been covered, sprinkle with pepper and add a layer of sliced potatoes to cover the bottom. Sprinkle with grated cheddar cheese and add slices of onion. Add some more 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 into the centre so it looks kind of like a pinwheel. Press down and cover with a lid. Now here's the great part. You bake this tart for 3 hours at 325 degrees. Once it's done, take off the lid and let it cool for a while, then carefully put a plate over the top and turn the tart over onto the plate. It will look so cool. It will probably be a little greasy so just sop it up with some paper towels. You can reheat later on, or serve room temperature.

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