On Saturday, we celebrated Father’s Day early. I asked the Husband if he wanted to bbq and we could have my parents over. I told him to see if his Mom and his brother and sis-in-law wanted to come too. It has been really lovely weather lately so I figured we could eat outside and enjoy the long evenings. I didn’t give the menu too much thought until a few days before. We decided to bbq some flank steak, jumbo prawns and I would take advantage of the grill and grill some fresh veggies. I also decided to make a green salad and, of course, we needed some kind of carb…okay I needed some kind of carb, so I made a crispy potato tart. A little time consuming but the reward for the hard work is A-M-A-Z-I-N-G!
What you will need:
8-10 Idaho russet potatoes
1/2 yellow onion, thinly sliced
1 stick of unsalted butter
1/4 c olive oil
4-6 fresh thyme sprigs
5 slices of bacon
Salt and Pepper
8-9 inch round baking dish
Sour cream (optional)
What you will do:
1. Pre-heat oven to 375 degrees F. Wash, peel and slice potatoes very thin (I used the 1/16 on my mandolin setting). In a large bowl, soak the slices in cold water as you slice them and set aside. Slice the onion very thinly and set aside.
2. Melt butter in microwave (about 1 + minutes). Once melted, add the olive oil and set aside. Drain the potatoes. Using a salad spinner, remove as much of the water as possible. Brush a little of the butter/oil mixture in your baking dish. Be sure to get the entire bottom and sides. Take your potato slices and arrange around the dish -upright (like picture). Put the onion slices in between the potatoes (doesn’t have to be every one).
3. Once you have all the potatoes and onions in the baking dish, brush with more of the butter/oil mix. Be sure to get some in each little crevice. Top with salt and pepper.
4. Bake for 90 minutes. Check about halfway through and brush with a little more butter/oil mix. Meanwhile, cut and cook bacon pieces, drain on kitchen towel. After 90 minutes of baking top with bacon, and thyme sprigs. Brush potatoes more, if needed. Cook for another 30 minutes.
5. After 2 hrs of cooking time, remove and let cool or serve straight away. Top with a little sour cream (optional).
This was the first time I made a potato tart and it turned out beyond my expectations! It was a huge hit with our dinner guests and there was even leftovers that I have been enjoying today. YUM!
Though this dish is time consuming it is SOOOO worth it!!!!!
Cheers and happy eating!