Potato-Bacon Torte Recipe -French Special
A Potato-Bacon Torte is a savory, comforting dish that combines crispy bacon, tender layers of potatoes, and a rich, creamy filling all encased in a buttery, flaky crust. Perfect for brunch, a light dinner, or as a show-stopping side dish, this torte brings together the irresistible flavors of crispy bacon, melted cheese, and seasoned potatoes in a beautifully layered presentation. It’s simple to make yet feels indulgent, offering a hearty meal that’s sure to satisfy any crowd.
- Prep Time45 min
- Cook Time45 min
- Total Time1 hr 30 min
For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup cold unsalted butter (cubed)
- 2-3 tbsp ice water
For the filling:
- 6-8 medium potatoes (Yukon Gold or Russet), peeled and thinly sliced
- 6 slices of bacon, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup Gruyère cheese (or Swiss cheese), grated
- 1/4 cup sour cream
- 1 tbsp fresh thyme (or 1 tsp dried thyme)
- 2 large eggs
- 1/2 cup heavy cream
- Salt and pepper, to taste
Make the crust:
In a bowl, mix flour and salt. Add cold cubed butter and rub it into the flour with your fingers or a pastry cutter until the mixture looks like coarse crumbs.
Add ice water, 1 tbsp at a time, until dough comes together.
Wrap dough in plastic and chill for 30 minutes.
Cook the bacon:
In a skillet, cook chopped bacon until crispy. Remove and drain on paper towels. Set aside.
Sauté onions and garlic:
In the same skillet, sauté chopped onion and garlic in the leftover bacon fat until softened, about 5 minutes. Set aside.
Parboil the potatoes:
Boil potato slices in salted water for 5-7 minutes, until slightly softened but still firm. Drain and cool.
Assemble the torte:
Preheat oven to 375°F (190°C). Roll out dough on a floured surface and fit it into a 9-inch tart or pie pan. Trim excess dough.
Layer potatoes in the crust, slightly overlapping. Top with bacon, sautéed onions, and garlic.
In a bowl, whisk eggs, cream, grated cheese, thyme, salt, and pepper. Pour over the potato-bacon layer.
Bake the torte:
Bake for 35-45 minutes until the top is golden and filling is set. Cool for 10 minutes before slicing.
Serve:
Garnish with fresh parsley, if desired. Serve warm or at room temperature.
Recipe Notes:
Crust Tip:If you prefer a buttery, flakier crust, you can blind-bake it (partially bake) for 10-15 minutes at 375°F before adding the filling.
Potato Tip:If you want to save time, use pre-cooked or leftover potatoes for the filling. Just slice them and layer them.
Cheese Tip:Gruyère gives a nice nutty flavor, but Swiss, cheddar, or even mozzarella can be used.
Make-Ahead:This torte can be assembled ahead of time and stored in the fridge. Just bake when you’re ready to serve.
Serving Idea:Serve with a side salad or as part of a brunch spread.
