While I wanted to make one of her yummy desserts, I decided to go with a savory dish since this month will be filled with cookie making. Of course, once I decided on a savory dish I immediately went to the pasta and potatoes section. I came across a potato tart with bacon and cheese that looked interesting.
Peeling and slicing the potatoes took forever. If you have a food processor that slices or a mandolin, I suggest you use it for this. The potatoes need to be very thinly sliced. In addition to the gruyere cheese I added in some mozzarella too. I also sauteed a few onions with some garlic and added it to the dish as well. The result was really tasty. The potatoes on top were crispy and the dish was cheesy and delicious. I liked the way the pie crust kept it all together and made it easy to serve. This would be a great dish to make for company.
Potato Tart with Bacon, Gruyere, Mozzarella, and Rosemary (adapted from Fifteen Spatulas )
Pie crust (I used Pilsbury refrigerated pie crust)
3 large russet potatoes
6 slices bacon
½ c. Gruyere cheese, grated
½ c. mozzarella cheese, shredded
½ onion, diced
2 garlic cloves
1 t. dried rosemary
2 t. salt
1 T. olive oil
1. Cook the bacon in a skillet over medium high heat until it is crispy. Remove from pan and drain on a paper towel. Allow to cool and then crumble and set aside.
2. Preheat the oven to 375 degrees. Put the pie crust into a pie pan and flute the edges.
5. Repeat 3 more times, until there are 4 layers of potatoes. Drizzle the olive oil on top of the potatoes.
6. Bake for 45 minutes to 1 hour or until the potatoes are golden brown. Remove from oven and allow to cool 5 minutes before cutting. Serve while hot.