Bacon, Gruyere & Potato Tart

This is delicious and addictive.  I ate two slices.

Ingredients:  Good quality thin sliced lean bacon trimmed of excess fat; 2 baking potatoes (russet); 1/2-1 cup of grated Gruyere cheese;  1 teaspoon savory & some  black pepper.  There is no added salt in this recipe.  The bacon & cheese had plenty.

Preheat Oven to 425 and get out a pie pan.

Arrange the bacon slices in a circle from the center of the pie pan going out.  leave the ends hanging over the edge of pan.

On top of the bacon create a layer of over lapping potato slices.  Make sure the slices are pretty thin.  I left the skin on mine, but you can peel yours if you like.

 On top of the potato layer sprinkle a bit of grated Gruyere cheese and season with 1/2 a teaspoon of savory and some black pepper.  Add another layer of potatoes, cheese and seasoning and top with a final layer of potatoes.

Wrap the bacon over the potatoes and bake in the oven at 425 for about 45-55 minutes.  The bacon should be crisp and the potatoes will be cooked fully through. 

Slice into wedges and serve.  I plated my tart up with a light salad of butter lettuce, radishes, cucumber & carrot.  I also made some steamed asparagus and broccoli & garlic toast.