Wisconsin Gruyere, Smoked Bacon and Potato Tart

Wisconsin Gruyere, Smoked Bacon and Potato Tart

DeviceCMYK 8 bits

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
1
1/2 cups port wine

Julienne the bacon strips, saute to cook through, and drain. Preheat oven to 400°

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