Potato Bacon Torte by Melissa D Arabian
Indulge in the rich, savory flavors of the Potato Bacon Torte by Melissa D’Arabian, a comforting blend of hearty ingredients encased in golden, flaky pie crust. This crowd-pleasing dish starts with layers of tender russet potatoes, crispy thick-cut bacon, caramelized onions, and creamy shredded Gruyère cheese, all seasoned with a touch of fresh thyme for an herby aroma. A luxurious mixture of heavy cream and egg binds the layers together, while the double-crust seals in all the goodness, baking to a beautifully golden finish. Perfect for brunch, dinner, or special occasions, this torte is a delightful twist on classic comfort food that balances creamy, smoky, and cheesy flavors in every bite. Whether you're searching for a centerpiece recipe or a versatile dish to impress guests, this potato bacon torte is a surefire standout.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 8 slices Thick-cut bacon
- 1 large Onion
- 2 cups Shredded Gruyère cheese
- 2 sheets Refrigerated pie crusts
- 1 teaspoon Fresh thyme leaves
- 0.5 cup Heavy cream
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat the oven to 375°F (190°C).
Peel the potatoes and slice them thinly, about 1/8-inch thick. Set aside in a bowl of cold water to prevent browning.
In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and set it aside on a plate lined with paper towels. Reserve 2 tablespoons of the bacon grease in the skillet.
Thinly slice the onion and add it to the skillet with the bacon grease. Cook over medium-low heat, stirring occasionally, until the onions are golden and caramelized, about 15-20 minutes. Remove from heat.
Shred the Gruyère cheese and crumble the cooled bacon into small pieces.
Unroll one sheet of pie crust and fit it into a 9-inch pie pan, leaving the edges hanging over the sides.
Drain the potato slices and pat them dry with a clean kitchen towel.
Begin layering the ingredients in the pie crust: start with a layer of potatoes, followed by a sprinkle of thyme, a handful of cheese, a few crumbles of bacon, and a spoonful of caramelized onions. Repeat the layers until all the ingredients are used, finishing with a layer of cheese on top.
In a small bowl, whisk together the heavy cream, egg, salt, and black pepper. Pour the mixture evenly over the layered ingredients.
Place the second sheet of pie crust over the top of the torte. Trim the edges of both crusts, leaving about 1 inch hanging over the side. Fold the edges together and crimp to seal.
Cut a few small slits in the top crust to allow steam to escape during baking.
Bake the torte in the preheated oven for 60-75 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust are browning too quickly, cover them with aluminum foil.
Remove the torte from the oven and let it cool for at least 15 minutes before slicing and serving.
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 15.3 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1003 mg | 44% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 2.6 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 277 mg | 21% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 623 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
