Savory Potato Bacon Tart

Apr 6, 2014

Potato tart by Laura Derr

There is no doubt this recipe is indulgent. I mean potatoes, bacon, butter, cheese, and pie. I’d be delusional if I tried to pass this off as health food. However, I’m a big believer in giving yourself a small amount of really ridiculously delicious foods with good quality ingredients and not worrying about the calories. Just go for a walk afterwards! This is a weekend brunch crowd-pleaser.

2 prepared pie crusts (Trader Joe’s has good ones or, if you want to make your own, I recommend the basic crust from Joy of Cooking—see below)
5 Yukon Gold potatoes
6 strips thick cut bacon (Trader Joe’s Applewood Smoked is great!)
1 yellow onion, chopped
2 tablespoons sugar
1 tablespoon butter
1/3 cup shredded cheese of your choice (I recommend cheddar or swiss/gruyère)
Salt and freshly ground black pepper


Bring a small pot of water to a boil with 2 teaspoons salt. Peel potatoes, cut in half, and slice into thin half-circles. Once water has boiled, add potatoes, return to a boil and let cook at boiling temp for 5 minutes. Drain and rinse with cold water. Set aside.

Preheat oven to 375º F. Press one crust into the bottom of a pie pan. Bake crust by itself for 10 minutes.

Place bacon into frying pan and cook over medium-high heat for 5-6 minutes per side. Drain on a paper towel. Chop bacon and set aside.

Pour bacon grease into a can, keeping enough in pan to coat the sides. Heat pan over medium-high heat and add 1 tablespoon butter and chopped onion. Let sauté 2-3 minutes, then add sugar. Let simmer about 5 minutes, until onions start to caramelize. Add the potatoes and bacon, and sauté on high, letting potatoes brown a bit. Season with salt and pepper to taste.

Take the pie crust out of the oven and pour in the potato mixture. Top with shredded cheese. Cut the second crust into long strips and lay it on top of the potatoes in a lattice pattern.

Bake 25-30 minutes.


Note on homemade crust:  I make my crust from the Joy of Cooking and I do it in my food processor. I haven’t sprung for a Kitchen Aid mixer and I’ve recently discovered that a food processor works quite well for pie doughs and breads that don’t need to be delicate. Start with 2 cups of flour and 3/4 teaspoon salt in the processor. Add 10 tablespoons cold, unsalted butter cut into cubes and pulse until the mixture looks like very coarse sand. Add in 6 tablespoons of ice water, 1 tablespoon at a time. Pulse after each tablespoon. Once all the water is added, the dough will come together into a ball. Take out the dough, wrap in plastic wrap, and chill for at least 30 minutes before using.

Potato tart by Laura Derr

Photo courtesy of Laura Derr


Read about Laura Derr and Laura’s Mobile Kitchen in her interview with Hometown Pasadena in “Creative Types.” Her blog is




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