It’s crucial to use thinly sliced bacon here to achieve a uniformly crisp crust. Seek out new crop potatoes for this recipe; they cook more evenly than potatoes that have been in storage. Plus, this tart can be assembled and refrigerated overnight before baking.

Ingreadients:

• 2 pounds bacon (not thick-cut), at room temperature
• 2 1/2 teaspoons black pepper, divided
• 1 3/4 cups finely chopped yellow onion
• 4 garlic cloves, finely chopped
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 1/2 teaspoons chopped fresh sage
• 1 1/2 teaspoons chopped fresh tarragon
• 1 pound aged white cheddar cheese, grated (about 4 cups), divided
• 2 1/2 pounds Yukon Gold potatoes, cut into 1/4-inch-thick slices (about 9 cups)
• 1 tablespoon kosher salt, divided

Direction

1. Preheat oven to 350°F with rack in middle position. Place 1 bacon slice in a 10-inch cast-iron skillet so that one end starts in center of skillet and extends along bottom and up side of skillet, allowing the other end to hang over skillet edge. Repeat process using remaining bacon slices, working in a circular pattern and overlapping slices slightly to completely cover bottom and sides of skillet. To reduce the thickness of overlapped bacon in center of skillet, stagger every other slice starting 2 inches from center (creating a longer overhang). Once all bacon is in place, flatten the center using the palm of your hand, ensuring there are no gaps in bacon. Sprinkle 1 teaspoon pepper evenly over bacon.
2. Stir together onion, garlic, rosemary, thyme, sage, and tarragon in a medium bowl; set aside.
3. Sprinkle about 1/2 cup cheese in an even layer over bacon in bottom of skillet.
4. Starting around the inside edge of skillet and working in toward the center, arrange potato slices in concentric circles, overlapping slices by about 1/3 inch, until bottom of skillet is covered with a single layer of potatoes. Sprinkle evenly with 1/4 teaspoon pepper, 1/2 teaspoon salt, and about 1/3 cup onion mixture. Repeat layering process 5 times using remaining cheese, potatoes, pepper, salt, and onion mixture (sprinkle any remaining cheese over final layer).
5. After each layer of potatoes, firmly press down to compact layers. Once all layers are in place, potato mixture will be mounded above rim of skillet.
6. Fold overhanging bacon neatly up and over top of potato mixture, working in a circular pattern and ensuring there are no gaps.
7. To prevent the bacon from shrinking back during cooking, place a 5-inch parchment paper circle on center of tart; top with a small (about 6-inch) ovenproof lid. Place skillet on a rimmed baking sheet.
8. Bake tart in preheated oven until bacon is browned around edge of skillet, about 1 hour and 30 minutes. Remove parchment paper and lid. Continue baking until bacon is crisp and a wooden pick inserted in potatoes comes out easily, about 1 hour and 30 minutes, tenting with aluminum foil after 30 to 40 minutes to prevent overbrowning.
9. Remove tart from oven. Carefully pour off skillet drippings; discard or reserve for another use. Let tart rest in skillet 10 minutes. Using a spatula, loosen bottom and sides of tart; invert onto a rimmed baking sheet. Pat gently with paper towels to remove excess grease. Invert tart onto a serving plate. Slice into wedges and serve hot.