Potato. Po-tarrr-to. However you say it (and just for the record unlike tomato that I say differently to you guys I do pronounce potato the same. I mean, who says po-tarrto?!) they’re cheap, delish, easy to cook and plentiful right now. So I asked for recipes. Wowsers! I called; you answered so this week we’re doing potato recipes. Get ready to chop, freeze and serve up a bunch of yumminess for dinner. Thanks to Jill for today;’s serving which sounds delish!
Potato, Caramelized Onion, and Bacon Tart – Makes 8 servings
Recipe Origin: A magazine, but I have changed it a little
2 frozen pie crusts
1/2 lb. small potatoes, cut into 1/4″ thick coin rounds
1 sprig fresh rosemary
1 clove garlic, peeled
1 t. salt
6 slices bacon, cooked crisp and crumbled
1 bl sweet onions, thinly sliced
4 large egg yolks
1 t. fresh thyme leaves
1/4 t. freshly ground pepper
Pinch of nutmeg
1 cup heavy or whipping cream
1/4 cup milk
1. Defrost both of the pie crusts. Roll both into one big ball and then roll out into a 12-inch circle. Fit into a 9-inch tart pan with removable bottom.
2. Preheat oven to 400 degrees.
3. In a large saucepan, combine potatoes, rosemary, garlic, salt, and enough cold water to cover; bring to a boil. Boil 5 minutes, or just until potatoes are tender. Drain; let cool. Discard rosemary and garlic clove.
4. Spoon bacon drippings (start with 1 Tbsp, then add as needed) into a skillet and add onions and cook, stirring occasionally, 10 minutes, or until golden brown. Set aside.
5. In a bowl, whisk egg yolks, thyme, salt, pepper and nutmeg. Whisk in cream and milk.
6. Spread potatoes in the bottom of the tart shell, evenly and without layering. Layer top with crumbled bacon and then onion mixture. Pour cream mixture over top. Bake 40 minutes, or until center is set. Let stand 30 minutes before serving.