Potato Tart with Bacon, Gruyere, and Rosemary

This heavenly Potato Tart layers thin slices of russet potatoes, bacon, gruyere, and rosemary in a flaky pie crust. It's a special recipe that's perfect for brunch!
Course Brunch
Cuisine American
Keyword potato tart
Prep Time 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings 8
Calories 675kcal


For the tart:

  • 1 prepared pie crust pressed into a 10" tart shell
  • 12 oz package center cut bacon
  • 4-5 large russet potatoes
  • 1 cup grated gruyere cheese
  • 2 tsp chopped fresh rosemary
  • 1 tbsp extra virgin olive oil
  • salt and pepper


  • Cook the bacon in a skillet over medium heat until it’s nice and crispy (about 10 minutes). Drain the bacon strips on a paper towel, and pat the excess grease off. Crumble or chop your bacon up into small bits.
  • Preheat the oven to 375 degrees F.
  • Peel the potatoes, then slice them into 1/16″ thick rounds using a mandolin or a knife.
  • Line the potato slices up side by side in one even layer inside the unbaked tart shell. Season with salt and pepper, then sprinkle over 2 tbsp of bacon, 3 tbsp gruyere, and a pinch of rosemary.
  • Repeat 3 more times, until you have 4 layers of potatoes. Drizzle 1 tbsp of extra virgin olive oil on top, and if you are using a tart pan with a removable bottom, place the tart on a sheet pan so butter doesn’t drip out from the bottom and burn in your oven.
  • Bake for 45 minutes. Enjoy!


Note: if you don’t want to do bacon, thinly sliced ham is amazing in here too!  Just layer it in.


Calories: 675kcal | Carbohydrates: 70g | Protein: 19g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 77mg | Sodium: 805mg | Fiber: 4g | Sugar: 3g