Old MacDonald's Potato Box Recipes
Potato, Bacon And Cheddar Tart with Crème Fraiche Ingredients The Potato Tart 2 lb. room temperature bacon 1 onion 3 minced garlic, cloves 2 tbsp minced thyme 3 cup grated aged cheddar cheese 6 large high-starch baking potato salt, to taste pepper, to taste The Crème Fraiche 1 cup heavy cream 1 tbsp buttermilk The Spinach Salad · 1/2 cup extra virgin olive oil · 1/4 cup red wine vinegar · 2 tbsp whole grain mustard · 8 oz cleaned and dried spinach, leaves · salt, to taste · pepper, to taste Directions 1.Line a cast iron skillet with parchment paper. Spray it with a light coating of vegetable oil. Trim the papers edges so that it just clears the top edge of the pan. 2.Carefully arrange the bacon in a radial pattern from the center of the pan to the lower edge and then up and over the rim. Let the ends hang over the rim. The slices should overlap slightly around the sides of the pan and the bacon will be thicker in the center of the pan. To reduce the thickness of the bacon in the pan’s center, stagger every other piece starting it two inches from the center and extending it further than the adjacent slices. With the palm of your hand, flatten the center area, leaving no holes through the bacon. Grind some pepper onto the bacon and then sprinkle on several tablespoons of the grated cheddar. 3.Without peeling the potatoes slice them thinly. The slices should be uniform and about ¼ inch thick. Use a mandolin if you have one. 4.Arrange a circular pattern of overlapping slices around the inside bottom edge of the pan on the bacon. Continue arranging, overlapping layers of the potatoes until the bottom is evenly covered. 5.Season each layer of the potatoes with salt and pepper. 6.In a bowl mix together the onions, garlic and thyme. Sprinkle some of the mixture onto the potatoes. Continue with a layer of the grated cheese. Cover with another layer of the potato pressing it down firmly before continuing to alternate layers of the potatoes, onion mixture and cheese until the pan is full. 7.When the layers reach the top of the pan keep layering several more until they stick up above the pans edge. Inset the final few layers an inch or so from the previous layer. 8.Taking one slice at a time fold the overhanging bacon neatly up and over the top of the tart. Continue folding until all the bacon is folded over. Trim a small piece of paper and place it in between an oven-proof lid and the bacon. This will prevent the bacons ends from pulling away and shrinking during cooking. 9.Place the tart on a baking sheet and bake it in a 350 degree oven for 2 ½ to 3 hours until it is done. Use a small thin bladed knife to check for doneness, insert into the tart judging resistance. It should insert easily when the tart is done. Pour off any accumulated fat around the edges. 10.Let the tart stand for a few minutes then invert it onto a cutting surface. Slice it into wedges. Serve it immediately or reheat it in a microwave. The Crème Fraiche 1.Mix the cream and buttermilk together and then pour them into a clean container. Let them rest covered overnight (a minimum of 12 hours) as the mixture thickens then place it in a refrigerator to thicken further. The Spinach Salad 1.Mix the olive oil, red wine vinegar, mustard and seasonings together. 2.Dress the spinach with the vinaigrette by tossing it gently to coat the leaves. The Plate! 1.Make the spinach salad. Place a pile of it on a service plate. 2.Place a slice of the tart on the salad and top with a spoonful of the crème fraiche. Serve with a shout!

Old MacDonald's Potato Box Recipes

Potato, Bacon And Cheddar Tart with Crème Fraiche

Ingredients

The Potato Tart
2 lb. room temperature bacon
1 onion
3 minced garlic, cloves
2 tbsp minced thyme
3 cup grated aged cheddar cheese
6 large high-starch baking potato
salt, to taste
pepper, to taste

The Crème Fraiche
1 cup heavy cream
1 tbsp buttermilk

The Spinach Salad
· 1/2 cup extra virgin olive oil
· 1/4 cup red wine vinegar
· 2 tbsp whole grain mustard
· 8 oz cleaned and dried spinach, leaves
· salt, to taste
· pepper, to taste

Directions

1.Line a cast iron skillet with parchment paper. Spray it with a light coating of vegetable oil. Trim the papers edges so that it just clears the top edge of the pan.
2.Carefully arrange the bacon in a radial pattern from the center of the pan to the lower edge and then up and over the rim. Let the ends hang over the rim. The slices should overlap slightly around the sides of the pan and the bacon will be thicker in the center of the pan. To reduce the thickness of the bacon in the pan’s center, stagger every other piece starting it two inches from the center and extending it further than the adjacent slices. With the palm of your hand, flatten the center area, leaving no holes through the bacon. Grind some pepper onto the bacon and then sprinkle on several tablespoons of the grated cheddar.
3.Without peeling the potatoes slice them thinly. The slices should be uniform and about ¼ inch thick. Use a mandolin if you have one.
4.Arrange a circular pattern of overlapping slices around the inside bottom edge of the pan on the bacon. Continue arranging, overlapping layers of the potatoes until the bottom is evenly covered.
5.Season each layer of the potatoes with salt and pepper.
6.In a bowl mix together the onions, garlic and thyme. Sprinkle some of the mixture onto the potatoes. Continue with a layer of the grated cheese. Cover with another layer of the potato pressing it down firmly before continuing to alternate layers of the potatoes, onion mixture and cheese until the pan is full.
7.When the layers reach the top of the pan keep layering several more until they stick up above the pans edge. Inset the final few layers an inch or so from the previous layer.
8.Taking one slice at a time fold the overhanging bacon neatly up and over the top of the tart. Continue folding until all the bacon is folded over. Trim a small piece of paper and place it in between an oven-proof lid and the bacon. This will prevent the bacons ends from pulling away and shrinking during cooking.
9.Place the tart on a baking sheet and bake it in a 350 degree oven for 2 ½ to 3 hours until it is done. Use a small thin bladed knife to check for doneness, insert into the tart judging resistance. It should insert easily when the tart is done. Pour off any accumulated fat around the edges.
10.Let the tart stand for a few minutes then invert it onto a cutting surface. Slice it into wedges. Serve it immediately or reheat it in a microwave.
The Crème Fraiche
1.Mix the cream and buttermilk together and then pour them into a clean container. Let them rest covered overnight (a minimum of 12 hours) as the mixture thickens then place it in a refrigerator to thicken further.
The Spinach Salad
1.Mix the olive oil, red wine vinegar, mustard and seasonings together.
2.Dress the spinach with the vinaigrette by tossing it gently to coat the leaves.
The Plate!
1.Make the spinach salad. Place a pile of it on a service plate.
2.Place a slice of the tart on the salad and top with a spoonful of the crème fraiche. Serve with a shout!