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Bacon, Potato, and Cheddar Tart

Bacon, Potato, and Cheddar Tart

Renée Robinson

Bacon, Onions, and Crème Fraîche Play a Role in This Beauty.

I found myself with an abundance of big baking potatoes due to a mistake with my grocery order, so I started thinking about what to do with some of them and decided on a tart. I began by making up a batch of my all butter pie crust.

It makes 2 crusts, so I popped one in the freezer for one of my Thanksgiving pies, and let the other disc sit overnight in the fridge before rolling it out the next day. 

Wanting to use up at least 3 of the potatoes, I opted for a large 11 inch tart pan *. One disc of my pie dough was perfect for this size tart.

I’ve made potato tarts/pies in the past and my main concern is for there be plenty of interesting flavor. Potatoes have a way of soaking up seasonings to the point of blandness, so I went heavy on flavors. I first cooked up a pan of chopped bacon, sliced onions and garlic. I didn’t want the bacon to be too crisp because it can become too hard when it bakes. After draining off the oil, I added fresh thyme and rosemary, sliced scallions, a chopped chili, plenty of crème fraîche, some Dijon mustard, and a generous amount of salt and black pepper. Nothing unusual about the ingredients, but I went heavy on the amounts. 

Chopped Ingredients for Tart

I used a mandolin for slicing the potatoes because they really do need to be very thinly sliced. And yes, I always use a protective glove, and hope you do as well. I then stirred them into the other ingredients and ended up using my hands to get the potatoes evenly coated. They have a tendency to stick together and I found I needed to get right in there with my fingers in order get the job done.

After filling the shell with half the potatoes, I sprinkled on a layer of good aged white cheddar. I then added the rest of the potatoes and it was ready for the oven. As it baked I had a little spillage, but not much, so I suggest you either bake it on a sheet pan or place a piece of foil on the bottom of your oven, which is what I did.

Potato Tart Ready for Baking


Ready to be baked

When it was almost done I sprinkled on more cheese and put it back in the oven for an additional 15 minutes, until the cheese had melted and browned a little. It needs to sit and settle for about 20 minutes before removing the sides of the tart pan and serving it. I spooned on some of my Pickled Mustard Seeds, and used one of the red chilies in the mustard seeds for garnishing. I had held back the green parts of the sliced scallions and topped the tart with those. 

Slice of Bacon, Potato, and Cheddar Tart

I couldn’t be happier with the results. It’s a comforting and delicious tart. I simply served it with a lightly dressed green salad, which was a perfect compliment. I’ve had several screwups with my grocery orders in the past, and I’ve come to enjoy them. It forces me to think hard about how I can use the ingredients and I love coming up with these kinds of recipes. A bacon, potato, and cheddar tart is truly delicious. 


*Disclosure: I only recommend products I use myself and all opinions expressed here are my own. This post may contain affiliate links that, at no additional cost to you, may pay me a small commission and help support the costs of this website. Read full privacy policy here.

Bacon, Potato, and Cheddar Tart

Recipe by Renée Robinson



Here's a creamy flavor packed potato tart packed into an all butter pastry crust. It's loaded with bacon, aged cheddar, crème fraîche, onions, and scallions. Then it's topped with my Pickled Mustard Seeds. Couldn't be more delicious!

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  • 1 disc of my All Butter Pie Dough

  • 8 ounces bacon, chopped

  • 1 medium yellow onion, thinly sliced

  • 3 cloves garlic, minced

  • 1 teaspoon chopped fresh thyme leaves

  • 1 teaspoon minced fresh rosemary

  • 2 pounds russet potatoes, peeled and sliced as thinly as possible using either a knife, mandolin, or food processor

  • 1 bunch scallions, sliced, white and green parts separated

  • 1 Fresno chili, finely chopped

  • 1 1/4 cups crème fraîche

  • 2 teaspoons Dijon mustard

  • 2 teaspoons Diamond Crystal kosher salt

  • Black pepper

  • 6.5 ounces shredded aged white cheddar cheese

  • Pickled Mustard Seeds (plus one of the chilies from the mustard seeds, chopped)


  • Make my All Butter Pie Dough and use half to line an 11 inch tart pan * with a removable bottom. Chill for 30 minutes.
  • Preheat the oven with a rack in the middle to 425°.
  • Cook the bacon in a large skillet over medium heat until it is sizzling and begins rendering its fat. Add the sliced onion and continue to cook until the bacon is semi-crisp and the onion is beginning to brown, adding the garlic during the last minute of cooking. Remove from the heat and place in a fine meshed strainer, letting the fat drip out. Place the bacon mixture into a large mixing bowl. Stir in the thyme and rosemary. Set aside in order to cool a little.
  • Put the sliced potatoes into the bowl with the bacon. Stir in the crème fraîche, Dijon mustard, scallion whites, Fresno chili, 2 teaspoons kosher salt, and a generous amount of freshly ground black pepper. I found that I needed to use my hands in order to get everything well mixed.
  • Remove the tart shell from the refrigerator and fill it with half the potato filling. Sprinkle on half the cheese and cover with the rest of the potatoes, using all the filling.
  • Bake for 15 minutes. Reduce the heat to 350° and bake for 60 more minutes. Test for doneness by piercing the center with a paring knife in order to make sure the potatoes are tender. Sprinkle the remaining cheese on top and continue to bake for 15 additional minutes. Remove from the oven and place on a cooking rack. Let cool for 20 minutes, remove the sides of the baking tin and slide the tart onto a serving plate. Top with scallion greens, little spoonfuls of the pickled mustard seeds, and the chopped chili from the mustard seeds. Slice, serve, and Enjoy!


4 Responses

      1. Renee – this was wonderful! My other half said “This is great” with variations a dozen times while he dug into it. Since there are only two of us, I reduced the quantities, used an 8” tart pan, and adjusted the cooking time (checked several times to be sure the potatoes were cooked). It is a very forgiving recipe and I really didn’t do any math to adjust the quantities or cooking times. Thank you so much!

        1. You did a beautiful job with this, Indira! I’m so happy you both enjoyed it. Nothing makes me happier than to get this kind of feedback. Thanks so much!

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