Potato Bacon Torte

I made this last night for dinner. I saw Melissa D'Arabian make this on her new show on Food Network. My kids liked it, and Bethanie doesn't like potatoes. I will post her FABULOUS pie crust recipe separately.
I did use whole milk instead of cream, because I had some and it sounded a TINY bit better for us. I didn't have Gruyere cheese, so I just put what I had with it. I also added a few slices on onion. YUM!

4 strips bacon
3 sprigs fresh thyme
2/3 cup heavy cream
2 Pie Crusts, recipe follows
3 medium baking potatoes, peeled
Salt and freshly ground black pepper
1/4 cup grated Gruyere cheese
1 egg yolk, whisked with a splash of water
Preheat the oven to 375 degrees F.

In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.

Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.

Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)

Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.

This served our family with a few sides for dinner. I think next time I might just make a second pie, because people would have eaten more if we had it! This would be great for a lunch with friends.


  1. This sounds decadent -- how do you think it would be with just one (or no) pie crust, Amy?

  2. Sounds fabulous. Did either of you watch The Next Food Network Star? I did (I know, I know. I'm a sinner watching tv on Sunday.)I was glad she won.

  3. I did watch it! She was my favorite from the beginning. This recipe was on her first show. I think she is great.
    I am sure you could do it without the pie crust, Danielle, but it is so fabulous with it! It would also be really good with corn in it.