Potato-Bacon Torte

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My family loves this dish and it easy to make.

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Since I'm pastry dough impaired I used store bought crust. A mandoline is a must, I used 2X the bacon & subbed a combo of 60/40 mozzarella/provolone because my family won't do Gruyere. Everyone loved it & I've also brought this to brunches & other things with raves. Everything I've made of Melissa's has turned out great, her show is great as she explains things so well.

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This was so dry need more sauce

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This was really good. I made the crust which was my first ever. It helped to watch the show to see exactly what the texture of the dough should look like. I added chopped sweet onion to the bacon drippings after removing the bacon. I just let them cook long enough to soften and caramelize. So good. I also made the salad and baked apples. Lovely dinner. Thank you Melissa.

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I made this for the first time tonight. I used pre-made refrigerated crust and forgot to season the layers of potatoes with salt and pepper. I thought this spelled disaster, but somehow it still turned out great. I used double the amount of gruyere layering it halfway through and again on top layer of potatoes. I used 5 strips of bacon instead of 4. I also infused the cream with one sprig of rosemary. The only other thing I did was sprinkle the top of the crust with some salt and pepper as soon as I pulled it out of the oven.

Perhaps those alterations saved the dish, who knows! Or maybe this is just one of those dishes that is hard to ruin. :

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I've made this over a dozen times now for family and company. My kids ask for it regularly. My only change is to leave the fresh thyme in the sauce when I add it to the pie. Consistency in potato slices is critical to the success of the dish - don't try to be a hero - use a mandoline!

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This is one of my all time favorite recipes. It's one of those special treats for my family and a great dish to bring to a party. The dough is such a good recipe.

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Delicious!! The Gruyere is a must. Center Cut Bacon. I took this to a small get together and it was gone in 20 minutes. Simple and Loaded with flavor even the finicky eater ate seconds.
Thank You Melissa.

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If I could put 100 stars on this dish I would Form the crust to the last crumb this thing is phenomenal. I make this at least once every month or so now. Its absolutley delicious. It really is a easy thing to make just alot of steps.The crust is like a different version of a puff pastry and just so damn good. The only thing is this thing, unless you have all teh ingredients in your home already, cost me well over $20.00 to make. The Gruyere alone is $7.00 for the amount needed. Then add in the bacon, the heavy cream, potatoes, thyme,butter and the other ingredients and it is about 20.00 But so woth the price. i ahev made a few of her things and each one is DELICIOUS,. This one though is one of my absolute favorite recipes EVER!!! Thank you Melissa.

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Wonderful. I was also able to make this gluten free super easily!!! Thus is now my go to pie crust recipe for anything. Thanks soooooooooo much!!!!