Best Potato Bacon Torte By Melissa Darabian Recipes

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POTATO-BACON TORTE



Potato-Bacon Torte image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h50m

Yield 4 servings plus leftovers

Number Of Ingredients 12

4 strips bacon
3 sprigs fresh thyme
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
1 egg yolk, whisked with a splash of water
1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water

Steps:

  • Preheat the oven to 375 degrees F.
  • In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.
  • 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.
  • Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. 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. 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.)
  • Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. 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. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.
  • Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. 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. 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. 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. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.

POTATO-BACON TORTE BY MELISSA D'ARABIAN



Potato-Bacon Torte by Melissa D'arabian image

This is a recipe that I am posting for safe keeping. I love potatoes and bacon and never thought of using them in a torte. You could also use refrigerated pre-made pie crusts, wouldn't be as good, but quicker!! You could also add in some minced garlic and/or onions to the potato layers for more flavor and you could use a different type of cheese. On the show she served this as a main dish along with a salad and applesauce granita.

Provided by diner524

Categories     < 4 Hours

Time 1h20m

Yield 1 torte/pie, 6-8 serving(s)

Number Of Ingredients 12

4 slices bacon
3 sprigs fresh thyme
2/3 cup heavy cream
3 medium baking potatoes, peeled
salt & freshly ground black pepper
1/4 cup gruyere cheese, grated
1 egg yolk, whisked with a splash of water
2 pie crusts, recipe follows
1 cup butter, cubed and chilled (2 sticks)
2 1/4-2 1/2 cups all-purpose flour
1 teaspoon salt
8 -10 tablespoons ice water

Steps:

  • Preheat the oven to 375 degrees F.
  • In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.
  • 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.
  • Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. 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. 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.)
  • Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. 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. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.
  • For the Pie Crusts:.
  • Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. 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. 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. 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. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.
  • Yield: 2 (9-inch) pie crusts.

Nutrition Facts : Calories 922.4, Fat 63, SaturatedFat 31.7, Cholesterol 150.2, Sodium 1004.2, Carbohydrate 77.7, Fiber 4.7, Sugar 0.9, Protein 12.4

POTATO-BACON TORTE



Potato-Bacon Torte image

Provided by Melissa d'Arabian : Food Network

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 10

2 sticks cold unsalted butter, cubed
2 1/4 cups all-purpose flour, plus more for dusting
1 teaspoon fine salt
4 strips bacon
1 cup heavy cream
3 sprigs thyme, plus leaves for topping (optional)
3 medium baking potatoes, peeled
Kosher salt and freshly ground pepper
1/4 cup grated gruyere cheese
1 large egg yolk

Steps:

  • Make the crust: Pulse the butter, flour and fine salt in a food processor until the mixture looks like wet sand. Add 8 to 10 tablespoons ice water, 1 tablespoon at a time, pulsing after each addition, until the dough just begins to clump together. Divide the dough between 2 resealable plastic bags and pat into disks. Refrigerate at least 30 minutes.
  • Roll out 1 disk of dough into a 10-inch round on a floured surface. Fit the dough into a 9-inch pie plate and refrigerate.
  • Make the filling: Preheat the oven to 375 degrees F. Cook the bacon in a skillet over medium heat until crisp; drain on paper towels. Let cool, then crumble.
  • Bring the cream and thyme sprigs to a bare simmer in a saucepan over low heat. Remove from the heat; let steep 5 minutes. Remove the thyme.
  • Slice the potatoes in half lengthwise, then thinly slice crosswise. Remove the pie plate from the refrigerator. Add a layer of potato slices over the dough in a circular pattern, overlapping; season with kosher salt and pepper and sprinkle with about one-quarter of the bacon. Continue layering until the pan is nearly full. Top evenly with the gruyere. Gently pour the cream over the torte, allowing it to seep down between the potato slices.
  • Roll out the remaining disk of dough into a 10-inch round on a floured surface. Lay the dough over the filling; press the edges of the 2 crusts together and crimp them closed. Beat the egg yolk with a splash of water and brush on the top crust. With a sharp knife, cut a few slits in the center of the crust to let steam escape. Put the torte on a baking sheet and bake until the crust is browned and the potatoes are cooked through, 50 minutes to 1 hour. (Cover the edges with foil if they brown too quickly.) Let rest at least 15 minutes before cutting into wedges. Top with thyme leaves.

POTATO-BACON TORTE BY MELISSA D'ARABIAN



Potato-Bacon Torte by Melissa D'arabian image

This is a recipe that I am posting for safe keeping. I love potatoes and bacon and never thought of using them in a torte. You could also use refrigerated pre-made pie crusts, wouldn't be as good, but quicker!! You could also add in some minced garlic and/or onions to the potato layers for more flavor and you could use a...

Provided by Lynn Dine

Categories     Savory Pies

Time 1h25m

Number Of Ingredients 13

4 slices bacon
3 sprigs fresh thyme
2⁄3 cup heavy cream
3 medium baking potatoes, peeled
salt and pepper to taste
1⁄4 cup gruyere cheese, grated
1 egg yolk, whisked with a splash of water
2 pie crusts, recipe follows
PIE CRUSTS
1 cup butter, cubed and chilled (2 sticks)
2 1⁄4-2 1⁄2 cups all-purpose flour
1 teaspoon salt
8 -10 tablespoons ice water

Steps:

  • 1. Preheat the oven to 375 degrees F.
  • 2. In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.
  • 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.
  • 4. Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. 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. 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.)
  • 5. Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. 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. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.
  • 6. For the Pie Crusts: Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. 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. 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. 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. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.

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