Delectable Potato Bacon Torte Recipe

I have to admit, everything I see on the Food Network, I want to make. So, when Melissa D’Arabian’s new show called “Ten Dollar Meals” debuted I was super excited to check it out.

To Die For Potato Bacon Torte Recipe text on an image of a sliced potato bacon torte on a stone plate
This potato bacon torte is to die for delicious!

Let’s make a super delectable potato bacon torte recipe

Two nights ago, I decided to make her Potato Bacon Torte. Let me tell you, it is to die for. Even if you don’t make the torte, you have to check out the recipe for pie crust. It is hands down the most delicious and flaky pie crust I have ever made. I used my food processor so it made it SUPER easy. You’ll love it too, I guarantee it!

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Here is the recipe, from the Food Network Site!

delectable potato bacon torte recipe Ingredients

Pie Crust Ingredients

  • 1 cup butter (2 sticks), cubed and chilled
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 8 to 10 tablespoons ice water

Potato Bacon Filling Ingredients

  • 4 strips bacon
  • 3 sprigs fresh thyme (or sub out 1 or 2 tsp of dried thyme-Kristen’s substitution)
  • 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 (or sub out Monterrey Jack-Kristen’s substitution)
  • 1 egg yolk, whisked with a splash of water

Steps in making the pie crust

Step 1

Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand.

Step 2

Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps.

Step 3

Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes.

Step 4

Remove 1 of the disks from the bag to a flour-coated surface. Using a rolling pin, roll the dough out to a 10-inch round.

Step 5

Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.

Directions in making delectable potato bacon torte recipe

Step 1

Preheat the oven to 375F.

Step 2

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

Step 3

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.

Step 4

Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes.

Step 5

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.

Step 6

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.)

Step 7

Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed.

Step 8

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.

Step 9

Bake the torte until the crust is browned and crispy and the potatoes are cooked for about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil.

Step 10

Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.

Yield: 2 9-inch pie crusts

Delectable Potato Bacon Torte Recipe

Delectable Potato Bacon Torte Recipe

The Food Network ALWAYS inspires me to try the recipes their channel shows, so here's one of them! This potato bacon torte recipe is to die for! It is so delectable, satisfying and has all the adjectives you can think of! Dig in to the recipe and make one of these potato bacon torte!

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

Pie Crust Ingredients

  • 1 cup butter (2 sticks), cubed and chilled
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 8 to 10 tablespoons ice water

Potato Bacon Torte Filling Ingredients

  • 4 strips bacon
  • 3 sprigs fresh thyme (or sub out 1 or 2 tsp of dried thyme-Kristen’s substitution)
  • 2/3 cup heavy cream
  • 2 Pie Crusts
  • 3 medium baking potatoes, peeled
  • 1/4 cup grated Gruyere cheese (or sub out Monterrey Jack-Kristen’s substitution)
  • Salt and freshly ground black pepper
  • 1 egg yolk, whisked with a splash of water

Instructions

Pie Crusts Instructions

  1. Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand.
  2. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps.
  3. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes.
  4. Remove 1 of the disks from the bag to a flour-coated surface. Using a rolling pin, roll the dough out to a 10-inch round.
  5. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.

Potato Bacon Torte Instructions

  1. Preheat the oven to 375 degrees.
  2. In a skillet over medium heat, cook the bacon until just crispy. Drain on a paper towel-lined plate and set aside. Crumble the bacon when cool to the touch.
  3. 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.
  4. Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes.
  5. 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.
  6. 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.
  7. Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed.
  8. 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.
  9. Bake the torte until the crust is browned and crispy and the potatoes are cooked for about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil.
  10. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.


Have you tried this super delectable potato bacon torte recipe? How did it turn out?

One Comment

  1. Ida Red (aka) Richele says:

    WOW..that sounds awesome! I may have to make that for Thanksgiving!

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