Potato Bacon Cheese Torte Recipes

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POTATO-BACON TORTE



Potato-Bacon Torte image

Provided by Melissa d'Arabian : Food Network

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 10

2 sticks cold unsalted butter, cubed
2 1/4 cups all-purpose flour, plus more for dusting
1 teaspoon fine salt
4 strips bacon
1 cup heavy cream
3 sprigs thyme, plus leaves for topping (optional)
3 medium baking potatoes, peeled
Kosher salt and freshly ground pepper
1/4 cup grated gruyere cheese
1 large egg yolk

Steps:

  • Make the crust: Pulse the butter, flour and fine salt in a food processor until the mixture looks like wet sand. Add 8 to 10 tablespoons ice water, 1 tablespoon at a time, pulsing after each addition, until the dough just begins to clump together. Divide the dough between 2 resealable plastic bags and pat into disks. Refrigerate at least 30 minutes.
  • Roll out 1 disk of dough into a 10-inch round on a floured surface. Fit the dough into a 9-inch pie plate and refrigerate.
  • Make the filling: Preheat the oven to 375 degrees F. Cook the bacon in a skillet over medium heat until crisp; drain on paper towels. Let cool, then crumble.
  • Bring the cream and thyme sprigs to a bare simmer in a saucepan over low heat. Remove from the heat; let steep 5 minutes. Remove the thyme.
  • Slice the potatoes in half lengthwise, then thinly slice crosswise. Remove the pie plate from the refrigerator. Add a layer of potato slices over the dough in a circular pattern, overlapping; season with kosher salt and pepper and sprinkle with about one-quarter of the bacon. Continue layering until the pan is nearly full. Top evenly with the gruyere. Gently pour the cream over the torte, allowing it to seep down between the potato slices.
  • Roll out the remaining disk of dough into a 10-inch round on a floured surface. Lay the dough over the filling; press the edges of the 2 crusts together and crimp them closed. Beat the egg yolk with a splash of water and brush on the top crust. With a sharp knife, cut a few slits in the center of the crust to let steam escape. Put the torte on a baking sheet and bake until the crust is browned and the potatoes are cooked through, 50 minutes to 1 hour. (Cover the edges with foil if they brown too quickly.) Let rest at least 15 minutes before cutting into wedges. Top with thyme leaves.

POTATO BACON CHEDDAR TART RECIPE - (3.9/5)



Potato Bacon Cheddar Tart Recipe - (3.9/5) image

Provided by HeatherS

Number Of Ingredients 6

2 pounds or so of room temperature bacon
1 minced onion
3 minced garlic cloves
4 cups of grated aged cheddar
Five or six large unpeeled baking potatoes
A sprinkle of salt and pepper to taste

Steps:

  • 1.Preheat your oven to 350°F Carefully arrange the bacon in a radial pattern from the center of the bottom of a ten-inch, non-stick pan to the lower edge of the rim and continuing up and over it. Let the ends hang over. The slices should overlap slightly around the sides of the pan. To reduce the thickness of the bacon in the center stagger every other piece starting it two inches from the center and extending it further than the adjacent slices. With the palm of your hand, flatten the center area, leaving no gaps in the bacon. Season the bacon with pepper then sprinkle on several tablespoons of the grated cheddar. Slice the potatoes as thinly and uniformly as you can, about a quarter inch thick. Arrange a circular pattern of overlapping slices around the inside bottom edge of the pan. Continue arranging overlapping layers of the potatoes until the bottom is evenly covered. Season the potatoes with salt and pepper. Mix the onions and garlic together and sprinkle some of the mixture onto the potatoes. Continue with a layer of the grated cheese. Cover with another layer of the potato pressing it down firmly before continuing with alternate layers of the potatoes, onion mixture and cheese until the pan is full. Continue with several more layers in setting each a bit from the edge of the pan until the top is an inch or so higher than the pan's rim. Fold the overhanging bacon neatly up and over the top of the potatoes. Trim a small piece of parchment paper and place it in between an ovenproof lid and the bacon. This will prevent the bacon's ends from pulling back and shrinking during cooking. Place the tart pan on a baking sheet and bake for at least two and a half to three hours. You'll know it's done when a small thin bladed knife inserts easily. Pour off as much of the fat around the edges as possible. Let the tart stand for fifteen minutes then invert it onto a cutting surface. Slice into wedges and serve immediately. You may refrigerate any leftovers and reheat them later it in a microwave.

POTATO-BACON TORTE BY MELISSA D'ARABIAN



Potato-Bacon Torte by Melissa D'arabian image

This is a recipe that I am posting for safe keeping. I love potatoes and bacon and never thought of using them in a torte. You could also use refrigerated pre-made pie crusts, wouldn't be as good, but quicker!! You could also add in some minced garlic and/or onions to the potato layers for more flavor and you could use a different type of cheese. On the show she served this as a main dish along with a salad and applesauce granita.

Provided by diner524

Categories     < 4 Hours

Time 1h20m

Yield 1 torte/pie, 6-8 serving(s)

Number Of Ingredients 12

4 slices bacon
3 sprigs fresh thyme
2/3 cup heavy cream
3 medium baking potatoes, peeled
salt & freshly ground black pepper
1/4 cup gruyere cheese, grated
1 egg yolk, whisked with a splash of water
2 pie crusts, recipe follows
1 cup butter, cubed and chilled (2 sticks)
2 1/4-2 1/2 cups all-purpose flour
1 teaspoon salt
8 -10 tablespoons ice water

Steps:

  • Preheat the oven to 375 degrees F.
  • In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.
  • Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.
  • Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)
  • Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.
  • For the Pie Crusts:.
  • Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.
  • Yield: 2 (9-inch) pie crusts.

Nutrition Facts : Calories 922.4, Fat 63, SaturatedFat 31.7, Cholesterol 150.2, Sodium 1004.2, Carbohydrate 77.7, Fiber 4.7, Sugar 0.9, Protein 12.4

POTATO CAKE WITH CHEESE AND BACON



Potato Cake with Cheese and Bacon image

Provided by Anne Willan

Categories     Cheese     Potato     Side     Sauté     Quick & Easy     Bacon     Fall     Winter     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 6

5-ounce/140-grams piece lean bacon, cut into lardons
2 tablespoons/30 grams lard or vegetable oil
2 pounds/900 grams baking potatoes, thinly sliced
Salt and pepper
8 ounces/100 grams Cantal or Gruyère cheese, diced or cut into thin, narrow strips
10-inch/25-cm nonstick frying pan

Steps:

  • Heat the bacon lardons in a 10-inch/25-cm frying pan over medium heat until the fat runs, 2 to 3 minutes. Do not let them brown. Remove them with a draining spoon and set aside. Melt the lard in the pan, add the potatoes, and sprinkle them with pepper. The bacon may contribute enough salt. Reduce the heat to low, cover, and cook for 5 minutes. Stir in the lardons and continue to cook, uncovered, over low heat, tossing or stirring often, until the potatoes are tender and some are browned, 20 to 25 minutes. Don't worry if some of them are crushed, as they will help hold the mixture in a cake.
  • Stir in the cheese, taste, and adjust the seasoning. Press down on the potatoes to level them in the pan. Turn the heat to high and let them cook without stirring until the bottom is browned, 3 to 5 minutes. Press on the cake occasionally to hold it together. When done, it should be brown around the edges and starting to pull from the sides of the pan. Take the pan off the heat, run a knife around the edge to loosen the cake, and turn it out onto a warmed platter. Serve hot.

BACON CHEESE POTATOES



Bacon Cheese Potatoes image

I received this recipe from a friend who's a wonderful cook. This goes great with any main course, but it's especially good with ham. -Bertha Jensen, Mooresville, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 10 servings.

Number Of Ingredients 8

3 pounds potatoes (about 6 medium), peeled and cubed
1/2 cup finely chopped onion
1 pound cubed Velveeta
1 cup mayonnaise
1/2 pound sliced bacon, cooked and crumbled
3/4 cup sliced ripe olives
Chopped fresh parsley, optional
Paprika, optional

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. In a large bowl, mix potatoes with onion, cheese and mayonnaise., Transfer to an ungreased 13x9-in. baking dish. Sprinkle with bacon and olives. Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with parsley and paprika if desired.

Nutrition Facts : Calories 430 calories, Fat 32g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 891mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein.

CHEESY CHEDDAR POTATO CASSEROLE WITH BACON



Cheesy Cheddar Potato Casserole with Bacon image

Are you a fan of cheesy, smoky baked potatoes? Then you'll like this easy potato casserole with shredded cheddar and crumbled bacon.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 12 servings

Number Of Ingredients 9

2-1/2 lb. baking potato es (about 7)
1/4 cup butter
1 small onion, chopped
1/4 cup flour
2-1/2 cups milk
1-3/4 cups KRAFT Shredded Cheddar Cheese, divided
2 Tbsp. GREY POUPON Dijon Mustard
1/4 cup KRAFT Grated Parmesan Cheese
6 slices OSCAR MAYER Bacon, cooked, crumbled

Steps:

  • Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
  • Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups cheddar; cook and stir 1 min. or until melted. Stir in mustard.
  • Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
  • Bake 25 to 30 min. or until heated through. Top with remaining cheeses and bacon; bake 5 min. or until cheddar is melted.

Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 340 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 5 g, Protein 9 g

BACON-CHEDDAR POTATO CROQUETTES



Bacon-Cheddar Potato Croquettes image

Instead of throwing out leftover mashed potatoes, use them to make this potato croquette recipe. The little baked balls are yummy with ranch dressing, barbecue sauce or Dijon mayonnaise for dipping. -Pamela Shank, Parkersburg, West Virginia

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield about 5 dozen.

Number Of Ingredients 12

4 cups cold mashed potatoes (with added milk and butter)
6 bacon strips, cooked and crumbled
1/2 cup shredded cheddar cheese
2 large eggs, lightly beaten
1/4 cup sour cream
1 tablespoon minced chives
1/2 teaspoon salt
1/4 teaspoon pepper
40 Ritz crackers, crushed
1/4 cup butter, melted
1 teaspoon paprika
Barbecue sauce, Dijon-mayonnaise blend or ranch salad dressing

Steps:

  • In a large bowl, combine the first 8 ingredients. Shape mixture by tablespoonfuls into balls. Roll in cracker crumbs. Place on parchment-lined baking sheets. Cover and refrigerate for 2 hours or overnight., Combine butter and paprika; drizzle over croquettes. Bake at 375° until golden brown, 18-20 minutes. Serve with dipping sauce of your choice. Freeze option: Prepare croquettes as directed, omitting chilling step. Transfer to waxed paper-lined baking sheets. Prepare butter mixture; drizzle over croquettes. Cover and freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake croquettes as directed, increasing time to 20-25 minutes. Serve with dipping sauce.

Nutrition Facts : Calories 46 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 112mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

CHEESE AND BACON POTATO ROUNDS



Cheese and Bacon Potato Rounds image

Potatoes, cheese and bacon--a great combination! Serve with sour cream if you so desire.

Provided by Michele O'Sullivan

Categories     Side Dish     Potato Side Dish Recipes

Time 1h

Yield 4

Number Of Ingredients 5

4 baking potatoes, cut into 1/2 inch slices
¼ cup melted butter
8 slices bacon - cooked and crumbled
8 ounces shredded Cheddar cheese
½ cup chopped green onions

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the preheated 400 degrees F (200 degrees C) oven for 30 to 40 minutes or until lightly browned on both sides, turning once.
  • When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted

Nutrition Facts : Calories 805.5 calories, Carbohydrate 39.7 g, Cholesterol 152.5 mg, Fat 54.2 g, Fiber 5 g, Protein 39.8 g, SaturatedFat 27.1 g, Sodium 1760.7 mg, Sugar 2.3 g

BACON CHEDDAR POTATO TART (MICHAEL SMITH)



Bacon Cheddar Potato Tart (Michael Smith) image

This recipe is by a Canadian chef who I really like - Michael Smith. It contains only 3 ingredients (plus S & P!) and it's gorgeous to look at! Easy to make and would be great for breakfast, brunch, lunch or dinner. It's not the healthiest thing to eat - it's just good ol' comfort food. It takes a long time to cook, so plan ahead. Enjoy!

Provided by Nif_H

Categories     Breakfast

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 4

3 baking potatoes, sliced one quarter inch thick
1 lb bacon, thickly sliced
1 lb cheddar cheese, grated (orange coloured)
salt and pepper

Steps:

  • Preheat oven to 325 degrees.
  • Line a 6-inch non-stick fry pan 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 pan has been covered, sprinkle with pepper and add a layer of sliced potatoes to cover the bottom. Sprinkle with grated cheese, salt and 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 toward the centre. Carefully overlap each slice and repeat until the top is completely and neatly covered with bacon. Press down and cover with a lid.
  • Place tart on a baking sheet, which will catch any drips during cooking. Bake for 3 hours. It has to cook low and slow so the potatoes cook and the bacon doesn't burn. The lid will eventually come down and sit on the pan as the food cooks.
  • Turn pan over and invert tart onto a serving plate. Cut into 6 slices.

BACON, POTATO AND CHEESE TART



Bacon, Potato and Cheese Tart image

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.

Provided by BAREFOOTBLONDE

Categories     Side Dish     Potato Side Dish Recipes

Time 1h15m

Yield 8

Number Of Ingredients 5

1 tablespoon butter
18 slices bacon
1 ½ pounds baking potatoes, peeled and sliced
1 ¼ cups shredded fontina cheese
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • 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.
  • 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.
  • Bake uncovered in the preheated oven 1 hour, or until potatoes are tender. Drain any drippings, and cut into wedges to serve.

Nutrition Facts : Calories 432.5 calories, Carbohydrate 15.5 g, Cholesterol 66.2 mg, Fat 35.1 g, Fiber 1.9 g, Protein 13.4 g, SaturatedFat 13.6 g, Sodium 675.1 mg, Sugar 0.9 g

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CHEESY POTATOES WITH BACON RECIPE - THESE OLD COOKBOOKS
2019-09-07 Boil washed, peeled and sliced potatoes in water until just fork tender; drain. Add back to the pan, and add diced Velveeta, Miracle whip, salt and pepper. Stir gently to combine. Pour into a greased 9x13 inch pan; layer uncooked bacon on top of potatoes. Bacon can be cut into small bite-sized pieces.
From theseoldcookbooks.com
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SPRINGFORM PAN RECIPES | ALLRECIPES
10 Lemon Chicken Soup Recipes That Are Full of Citrus Flavor Lemon juice adds bright flavor to these comforting chicken soups. In this collection of our best lemon chicken soup recipes, you'll find traditional favorites (such as Greek avgolemono soup, which is thickened to velvety perfection with egg yolks) and fun new ideas (from restaurant-inspired copycats to shortcut ideas made …
From allrecipes.com
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CHEESY BACON POTATO CASSEROLE (EASY + THE BEST!( - JOYOUS ...
2018-05-24 Cut bacon into 1-inch slices and cook bacon. Drain bacon grease. Preheat oven to 350. In a large mixing bowl, combine potatoes, bacon, condensed cream of chicken soup, cheddar, sour cream, garlic powder and onion powder. Mix well. Pour into a 9×13 rectangular casserole dish. Drizzle melted butter onto dish.
From joyousapron.com
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Top Asked Questions

How to cook cheesy potatoes and bacon in oven?
Cheesy Potato Recipe COOK THE BACON: Spread the bacon strips out across a large rimmed baking sheet pan and place on the middle rack of a COLD oven. Set the temperature to 400 degrees. COOK THE POTATOES: While the bacon is cooking, peel and chop the potatoes. Transfer the bacon to a paper towel-lined plate to drain.
How do you cook a baked potato torte?
Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes.
What is in a bacon cheddar potato casserole?
Bacon cheddar potato casserole is one you will return to again and again even if you are just making for family at home. Put potatoes in a large mixing bowl, add cooked bacon, mayonnaise, 1 3/4 cups shredded cheddar cheese, chopped onion, black pepper, salt, garlic, and sour cream.
How do you cook bacon lardons and potatoes?
Cut the cheese into small cubes. Heat a large frying pan to hot but not burning. Dry fry (fry without any fat) for about 5 minutes until the bacon lardons are crisp and golden. Drain on kitchen paper. Place half the potatoes neatly into the dish, sprinkle over the bacon, then top with half the cheese followed by the remaining potatoes.

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