Chef Michael Smith prepares a potato bacon cheddar tart with the potatoes from RA Rose & Sons Farm in North Lake, Prince Edward Island.
- 2 pounds (1 kg) of room-temperature bacon
- Lots of freshly ground pepper
- 4 cups (1L) of shredded aged cheddar
- 5 or 6 large baking potatoes (unpeeled)
- A sprinkle or two of sea salt and freshly grated pepper
- 1 onion, minced
- 4 cloves of garlic, minced
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