Yield: 4 servings.
2 strips excellent quality smoked bacon
2 russet potatoes (8-oz.)
as needed, Wisconsin Gruyere cheese, shredded
4 baked tart shells, about 4" wide
to taste, salt and pepper
11/2 cups port wine
Julienne the bacon strips, saute to cook through, and drain. Preheat oven to 400°