Bacon, Potato and Cheese Tart

Bacon, Potato and Cheese Tart

21 Reviews 8 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 8 servings



  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.

Share It

Reviews (21)

Rate This Recipe


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 making this again. The butter, although only 1 Tbs. is not necessary and only adds to the bacon grease that pools on the top/sides. I had to drain A LOT of grease from these before taking to the table. I didn't use 18 slices of bacon, closer to 12, but should have expected this. The baking time was approx. 20 min longer in my oven and could have stood 5 - 10 min longer but everything else was done and waiting so I just went with it. The bacon on the bottom was not crisp or brown at all. Next time, I think I will just arrange the bacon across the top. I will also add more cheese next time. The fontina got a little lost. Most of these things can be fixed easily and as much as everyone commented on these, I will definately be making them again. Thanks for sharing!



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 customized the recipe for 2 people). It was scrumptious!



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 be a genuinely nice side dish to my Porterhouse Steak (my husband's boss, his wide + 2 others) presentations.

More Reviews

Similar Recipes

Cheese and Bacon Potato Rounds

Cheese and Bacon Potato Rounds

Cream Cheese Ranch Potatoes

Cream Cheese Ranch Potatoes

Cottage Cheese Potatoes

Cottage Cheese Potatoes

Blue Cheese Potatoes Delmonico

Blue Cheese Potatoes Delmonico

Homefried Potatoes with Garlic and Bacon

Homefried Potatoes with Garlic and Bacon

Potato Salad With Bacon, Olives, and Radishes

Potato Salad With Bacon, Olives, and Radishes


Amount Per Serving (8 total)

  • Calories
  • 432 cal
  • 22%
  • Fat
  • 35.1 g
  • 54%
  • Carbs
  • 15.5 g
  • 5%
  • Protein
  • 13.4 g
  • 27%
  • Cholesterol
  • 66 mg
  • 22%
  • Sodium
  • 675 mg
  • 27%

Based on a 2,000 calorie diet



previous recipe:

Cheese and Bacon Potato Rounds


next recipe:

Blue Cheese Potatoes Delmonico