Potato and Bacon Tart

• 2 – 12 oz. packages of center cut bacon
• 4 medium potatoes
• 12 ounces shredded sharp cheddar cheese
• Salt
• Pepper
• Onion powder

Here is a dish for those who don’t like cabbage to celebrate St. Patrick’s Day.  Any other time it would also be delicious.  I was a little worried that it would make a mess in the oven, but it didn’t.  Nor did it smoke up the house, which I have heard some people claim to be a problem when they put bacon in the oven. 

Fan slices of bacon around a glass deep dish pie plate.
Sprinkle a layer of cheese over it.
Slice potatoes thinly and put a layer on top of the bacon.
Sprinkle with onion powder, salt and pepper.
Repeat steps 2-4 two more times, using up all the potatoes. 

Sprinkle the rest of cheese over the layers.
Flip the bacon ends up over the mixture and fan it all the way around the tart. 

Set the oven rack mid-oven height and bake for 2 hours on 325 degrees.  No need to preheat the oven.

Remove dish and blot the top of tart with paper towels to absorb some of the drippings. 

Let sit for 5 minutes. 

Put a plate on top and flip the tart onto it. 

Blot the top of it again with paper towels to absorb the drippings.

Let sit a few minutes. 

Repeat 2 more times the flipping between plates and blotting to absorb as many drippings as possible.

Sprinkle onion powder, salt, and pepper over the layer of potatoes. 

Slice into wedges and serve. 

Enjoy.