Potato-Bacon Torte

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The pie crust in this recipe is heavenly, buttery and flakey. I've used it over and over again and it has not failed.

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absolutely delicious. I did not add the bacon because I am vegetarian and made it with store bought pastry and it was scrumptious

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This was pretty good. I cooked the cream with chopped leaks and onions to give a little more flavor (and because I love leeks! which turned out very nice. I would agree with others who have said to cook longer than the 60 minutes, I cooked mine for about 70 and the potatoes could have used another 10 minutes or so.

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Oh my gosh! This pie was fabulous! Absolutely delish! My family gobbled it up so no leftovers for us!! I used a bit more cheese than called for, but then we're real cheese lovers. Thanks so much for the recipe, Melissa! We love your show!

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Excellent. I've made it multiple times and kicked up the seasoning to make it even better.

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Roast your potatoes first with butter then add to the crust, it will cut down your cooking time and your potatoes will be so yummie.

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For the pie crust recipe alone, this recipe is a five-star wonder. I always considered pie crust to be something "special", heavy on the technique and not for the faint of heart to attempt. Oh, how wrong I was - one cheap food processor and a dollar's worth of ingredients, and even I can turn out a crust that is perfectly flakey and delicious.

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Excellent just as the recipe is written. However, when I made it again this week, I sauteed 1/2 lb or less of lean ground beef with a little diced onion and incorporated that into the layers as well.

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Very yummy! The only reason I didn't give it 5 stars, is because it is a little dry. Next time I will add more goo.

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This was really easy to make and the pie crust tasted so buttery and good. I cut my potatoes a little too thick and they weren't fully cooked even after 60 mins. of cooking. When she says "finely" sliced she means it. They need to be sliced very thin.