Side Dishes
This bacon potato tart recipe delivers the perfect balance of crispy lattice crust and smoky, cheesy potato filling—every bite combines flaky layers with rich, savory goodness. The secret lies in layering thinly sliced potatoes with crispy bacon and melted cheese, then baking until golden and bubbly.
I've perfected this technique to ensure the crust stays crisp while the filling remains tender and flavorful, making it a showstopper side dish for any meal.
The lattice crust adds both visual appeal and textural contrast, with its intricate pattern creating pockets of airy crispness. This recipe uses a simple pie crust base (or puff pastry for extra flakiness) that transforms into a stunning golden crown when baked.
The filling combines creamy potatoes, smoky bacon, and sharp cheddar, all bound together with a touch of creaminess that makes every forkful irresistible.
What sets this tart apart is the balance of textures—crispy crust, tender potatoes, and crispy bacon—all held together by a rich, cheesy sauce. The lattice design not only looks impressive but also ensures each slice has the perfect ratio of filling to crust.
Whether you're serving it as a side for roasted meats or making it the star of a vegetarian spread, this tart delivers restaurant-quality results with minimal effort.
Ready in under an hour, this recipe is perfect for special occasions or weeknight dinners when you want something impressive without the fuss.
The key is patience during baking—let it bake long enough for the crust to turn golden and the filling to set, then enjoy the satisfying contrast of textures and flavors. Here's how to make it happen!
Ingredients for bacon potato tart
Six ingredients transform into a golden, smoky masterpiece—crispy lattice crown over creamy, bacon-loaded potato heaven.
| Ingredient | Amount | Notes |
|---|---|---|
| Pie Crust (Store-Bought or Homemade) 🥧 | 1 sheet | Thawed if frozen, rolled out |
| Puff Pastry (Optional for Extra Flakiness) 🥧 | 1 sheet | Thawed if frozen, rolled out |
| Russet Potatoes 🥔 | 3 lbs | Thinly sliced, peeled if preferred |
| Thick-Cut Bacon 🥓 | 12 oz | Cooked until crispy, chopped |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, full-fat preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Butter 🧈 | ½ cup | Unsalted, melted |
| All-Purpose Flour 🌾 | 1 cup | For lattice crust |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Garlic Powder 🧄 | ½ tsp | For extra depth |
| Fresh Chives 🌿 | ¼ cup | Chopped, for garnish |
The bacon is non-negotiable here—thick-cut from Costco gives you that perfect crunch. Cook it low and slow until it’s crispy, then chop it fine so it melts into the filling. For the potatoes, Russets are your best bet—they’re starchy enough to hold their shape but creamy when baked. If you’re using store-bought pie crust, grab the Pillsbury refrigerated kind—it’s foolproof. Puff pastry? Trader Joe’s has a great frozen option that’s worth the splurge for that extra flakiness. The cheddar? Sharp, full-fat is a must—none of that pre-shredded stuff (it gets gummy).
No puff pastry? Double up on pie crust—just brush it with egg wash before baking. Running out of chives? Green onions work in a pinch, but they’re not the same. The heavy cream can be swapped for half-and-half if you’re watching fat**, but trust me on the full-fat version. Potatoes too watery after slicing? Pat them dry with a towel—this is key for crispiness. And if you’re making this ahead, cook the bacon and prep the filling first, then assemble right before baking so everything stays crisp.
This tart is all about timing—bake it just until the crust is golden and the filling is bubbly. Let it rest 15 minutes before slicing, or the filling will spill out like a molten lava lamp. Keeps well in the fridge for 3-4 days (though it’s rarely around that long), and reheats beautifully in the oven. For parties, assemble it ahead and bake straight from the fridge—just add 10 minutes to the baking time. The lattice crust? Cut strips before baking, then weave them like a basket—it’s easier than it looks, I promise.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe on days when I’d rather not scrub a sink. Peel, slice, bake—done. The bacon renders right on top while the potatoes soften, and that crispy cheddar edge? Zero extra effort.
- Crispy-Creamy Balance: That first bite of flaky crust under melted chedddar, followed by buttery potato and smoky bacon? It’s like a hug for your taste buds. The sharp cheddar cuts through the richness, and the puff pastry (if you use it) adds a buttery crunch that’s impossible to resist.
- Weeknight Workhorse: I make this for lazy Sundays, potlucks, or when my college-aged kid texts, "What’s for dinner?" It reheats beautifully, feeds four with leftovers, and even holds up in the fridge for a few days. (Yes, even my picky roommate requests seconds.)
- Budget Breakfast Hack: Honestly, this is my go-to when I’m broke but craving something hearty. Russets are cheap, bacon stretches far, and a store-bought crust saves money. Plus, the leftovers? Perfect for breakfast hash the next morning—just chop it up and fry it in a pan.
Step-by-step instructions for bacon potato tart
Here's how to build that perfect golden lattice crown over smoky, cheesy potato filling.
Prepare the Potato Filling
Peel and thinly slice the 3 lbs russet potatoes into ⅛-inch thick rounds using a mandoline or sharp knife. I like to soak them in cold water for 5 minutes first to remove excess starch—this keeps the filling from getting gummy. Drain well and pat completely dry with paper towels.
In a large skillet, cook the 12 oz thick-cut bacon over medium heat until crispy (about 12-15 minutes). Drain on paper towels, reserving 2 tablespoons of the bacon fat. Chop the bacon into ¼-inch pieces—you'll need every bit for flavor. In the same skillet, melt the 0.5 cup butter with the reserved bacon fat over medium heat. Add the drained potatoes and cook for 8-10 minutes, stirring occasionally, until they begin to soften.
Build the Cheese Swirls
Transfer the cooked potatoes to a large bowl and stir in the 0.5 cup heavy cream, 2 cups shredded sharp cheddar cheese, 1.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp garlic powder. Mix gently but thoroughly—you want the cheese to melt into the potatoes without overworking the filling. The mixture should be thick but still pourable.
Spread half of the potato mixture evenly into the rolled-out pie crust (or puff pastry if using) in the tart pan, creating a ¼-inch thick layer. Use the back of a spoon to smooth the surface. Then, create 4-5 swirls of the remaining potato mixture on top, twisting the spoon as you add it to create those beautiful cheese ribbons. This isn't just decoration—it ensures every bite has that perfect cheesy pull.
Create the Lattice Crust
Roll out the remaining 1 sheet pie crust (or puff pastry) to ⅛-inch thickness. Cut the crust into 1-inch wide strips, leaving a ½-inch border around the edge of the tart pan. Weave the strips over the potato swirls in a classic lattice pattern, starting with a horizontal strip across the top. Crimp the edge of the lattice to seal it to the tart pan's edge, pressing firmly to create a tight seal.
Brush the lattice with a beaten egg wash (1 egg + 1 tablespoon water) for extra shine and crispiness. The lattice should cover the filling completely, leaving no gaps—this prevents the cheese from bubbling out during baking. If you're using puff pastry, brush it with melted butter instead of egg wash for that extra flaky magic.
Bake to Golden Perfection
Preheat your oven to 375°F. Place the tart on a parchment-lined baking sheet to catch any drips. Bake for 45-50 minutes until the lattice is deep golden brown and the filling is bubbling through the slats. The cheese should be melted but not runny—if it looks too liquid, tent with foil for the last 10 minutes to prevent over-browning.
Remove from the oven and let rest for 15 minutes before slicing. This resting time is crucial—it lets the filling set slightly so it holds its shape when you cut into it. Garnish with 0.25 cup chopped fresh chives just before serving for that bright, herby contrast against the rich filling.
Pro Tips For Making Bacon Potato Tart
- PREHEAT THE CRUST: I learned this the hard way—skipping this step means a soggy bottom. Press the pie crust into the pan, then bake it unfilled for 8-10 minutes at 375°F (375°F is non-negotiable here) until it’s just starting to golden. This creates a barrier so the potatoes don’t turn to glue when they steam.
- CUT BACON IN HALF: Thick-cut bacon takes forever to crisp, and undercooked edges ruin the whole dish. Slice each strip in half crosswise before cooking—this speeds up rendering while keeping the texture crispy. Use a sharp knife and work quickly; cold bacon is harder to cut cleanly.
- DRY POTATOES THOROUGHLY: Wet potatoes steam instead of crisp. After boiling, drain them and spread them on a baking sheet for 10 minutes while still hot. This drives off excess moisture so they brown properly and don’t make the crust soggy. (Yes, even if you’re impatient like me.)
- LAYER CHEESE LAST: If you add shredded cheddar too early, it’ll melt into a greasy mess before the potatoes are done. Tuck it into the top layer right before the final 10 minutes of baking—just enough time to melt and bubble, not turn into a sad, oily puddle.
Creative variations of this bacon potato tart
Smoky Blue Cheese Twist
Swap the cheddar for a mix of sharp cheddar and crumbled blue cheese—about 1.5 cups cheddar and ½ cup blue cheese. The blue cheese adds a tangy depth that cuts through the richness of the bacon and potatoes.
I like to use Gorgonzola Dolce for its creamy texture. Add 1 tbsp balsamic glaze to the filling before baking for an extra layer of complexity. 🧀
Spicy Jalapeño Kick
For a fiery version, add 2-3 thinly sliced jalapeños to the potato filling along with ½ tsp smoked paprika and ¼ tsp cayenne pepper. The jalapeños caramelize beautifully during baking, adding a sweet-spicy contrast.
Serve with a dollop of sour cream or cooling chipotle crema on the side. Trust me, the heat is worth it! 🌶️
Breakfast Bacon Tart
Transform this into a breakfast showstopper by adding crumbled sausage (about ½ lb cooked breakfast sausage) to the filling. Top with a fried egg on each slice before serving—runny yolk and all.
For extra flair, sprinkle with crispy fried onions and a pinch of hot sauce. This version is perfect for brunch or a hearty weekend morning. 🍳
Herb-Infused Potato Filling
Elevate the filling with fresh herbs like 1 tbsp chopped thyme and 1 tbsp chopped rosemary mixed into the potato mixture. The herbs add an earthy aroma that pairs beautifully with the smoky bacon.
For a brighter twist, stir in 1 tbsp lemon zest along with the heavy cream. Garnish with extra herbs before serving for a pop of color. ✨
Sweet Potato Swap
Replace russet potatoes with 3 lbs sweet potatoes for a caramelized twist. Peel and slice them thinly, then roast at 400°F for 15 minutes before mixing into the filling. The natural sweetness balances the smoky bacon perfectly.
Add ½ tsp cinnamon and ¼ tsp nutmeg to the filling for warmth. This version is a crowd-pleaser, especially with a drizzle of maple syrup before serving. 🍠
Air-Fryer Shortcut
For a quicker (but still crispy) version, bake the tart in an air fryer. Preheat to 350°F and bake for 25-30 minutes, checking frequently to avoid over-browning. The air fryer creates a crispy lattice without needing a full oven bake.
This is perfect for small gatherings or when you're short on time. Just be sure to use a tart pan that fits your air fryer basket! ⚡
Nutrition facts
Frequently asked questions
Can I make this tart with store-bought puff pastry?
Puff pastry creates an extra-flaky, golden lattice that's perfect for this dish. Just thaw it completely, roll it out to ⅛-inch thickness, and brush with melted butter instead of egg wash before baking. The key is to cut the strips slightly wider (1.25 inches) since puff pastry is less sturdy than pie crust.
How do I prevent a soggy bottom crust?
Prevent sogginess by ensuring your potato filling is completely dry before assembly. Pat the sliced potatoes thoroughly after draining, and pre-cook them in bacon fat until just tender—not mushy. For extra insurance, blind-bake the crust for 5 minutes at 375°F before adding filling. A sprinkle of flour on the crust bottom also helps absorb moisture.
What's the best way to reheat leftovers?
Reheat slices in a 350°F oven for 10-12 minutes on a baking sheet until warmed through. For the microwave, cover with a damp paper towel and heat in 30-second bursts—this keeps the lattice crispy. Avoid reheating in air fryers as it can make the crust rubbery. The tart reheats best when served within 2 days of baking.
Can I make this tart ahead of time?
Yes! Assemble the tart (unbaked) up to 24 hours ahead and refrigerate. Bake straight from the fridge, adding 10-15 minutes to the baking time. For make-ahead baking, wrap the assembled tart tightly in plastic and freeze it. Thaw overnight in the fridge before baking as directed. The lattice will still crisp beautifully.
What's the secret to perfect cheese swirls?
The secret is using a spoon with a slightly tapered end (or a butter knife) and working quickly. Start with a small mound of potato mixture, then twist the spoon as you drag it through the filling to create clean, defined swirls. For extra drama, use a piping bag with a star tip if you're feeling fancy! The swirls should be ½-inch wide for the best visual effect and even cheese distribution.