Potato Bacon Cheddar Tart
2 lb. 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
Preheat oven to 350 degrees F. Carefully arrange bacon in a radial pattern from center of bottom of a 10-inch, non-stick pan to the lower edge of the rim and continuing up and over it. Let ends hang over. Slices should overlap slightly around sides of pan. To reduce thickness of the bacon in center, stagger every other piece starting it 2 inches from center and extending it further than the adjacent slices. With palm of your hand, flatten center area, leaving no gaps in bacon. Season bacon with pepper then sprinkle on several tbsps of grated cheddar.
Slice potatoes as thinly and uniformly as you can, about Â¼ inch thick. Arrange a circular pattern of overlapping slices around the inside bottom edge of pan. Continue arranging overlapping layers of potatoes until bottom is evenly covered. Season potatoes with salt and pepper. Mix onions and garlic together and sprinkle some of the mixture onto potatoes. Continue with a layer of grated cheese. Cover with another layer of potato, pressing it down firmly before continuing with alternate layers of potatoes, onion mixture and cheese until pan is full. Continue with several more layers insetting each a bit from edge of pan until top is an inch or so higher than the panâ€™s rim. Fold overhanging bacon neatly up and over the top of potatoes. Trim a small piece of parchment paper and place it in between an ovenproof lid and bacon. This will prevent baconâ€™s ends from pulling back and shrinking during cooking.
Place tart pan on baking sheet and bake for at least 2-Â½ to 2 hours. Youâ€™ll know itâ€™s done when a small thin bladed knife insert easily. Pour off as much of fat around edges as possible. Let tart stand for 15 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 microwave.
Serve with sour cream, if desired.