Irish Cheese and Potato Tart

Travel all the way to Ireland without ever leaving home with the flavor of this Irish Cheese and Potato Tart. It will soon become an annual tradition.

While this cheesy Irish side dish may take a bit of time and effort to prepare, I think you'll agree that the superb flavor is worth every moment spent!

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Jump to:

• The ingredient list:
• Kitchen tools and equipment needed:
• Time to shake things up a bit!!
• What is Dubliner cheese and what does it taste like?
• How long does this Irish potato tart take to make from start to finish?
• Can store-bought pie dough be used in place of homemade?
• Can leftover baked potatoes be used in this recipe?
• Can another cheese be swapped out for the Dubliner cheese?
• The step-by-step photo instructions for making an Irish Cheese and Potato Tart:
• Additional Irish recipes:
• Printable Recipe Card
• Irish Cheese and Potato Tart

The ingredient list:

• pie dough (homemade or store-bought) (flour, butter, salt)
• Dubliner cheese (or sharp cheddar)
• butter
• russet potatoes
• bacon
• onion
• garlic
• eggs
• milk
• wholegrain mustard
• Salt and Pepper

Kitchen tools and equipment needed:

• food processor or pastry blender
• plastic wrap
• 9" tart pan or pie pan
• large skillet
• measuring cups and spoons
• wooden spoon or spatula
• cooking spray
• whisk
• rolling pin
• pie weights (optional)
• parchment paper (optional)
• baking sheet
• cooling rack
• small bowl

Time to shake things up a bit!!

Every year for St. Patrick's day I used to make corned beef and cabbage.

It's something I'd been doing since my husband and I first got married, and it's something my mom did every year while I was growing up.

Sometime's I made it on the stovetop and sometimes I make it in the slow-cooker.

That said, thankfully I've branched out when it comes to Irish recipes.

Let's face it, if I were bringing you the same old recipe for corned beef and cabbage year after year it would probably be pretty boring by now, right?

That said, today must be your lucky day, because I'm bringing you my recipe for Dubliner Cheesy Potato Tart, and boy is it delicious!

What is Dubliner cheese and what does it taste like?

Making this tart was the first time I've ever worked (or tasted) Dubliner cheese so I didn't quite know what to expect.

Dubliner cheese is an aged cow's milk cheese and can be purchased in the specialty/International cheese area of most grocery stores.

It will come encased in a wax coating that needs to be removed before preparation or eating.

Dubliner cheese has a strong, nutty, and sharp flavor. For example; If you imagine Swiss and an aged sharp cheddar coming together to become one, that's how I would describe Dubliner cheese.

How long does this Irish potato tart take to make from start to finish?

I'm not going to fool you here, making this Irish cheese and potato tart does take a bit of time, and effort from start to finish.

It will take approximately 90 minutes (if making your own pie dough).

None of it is hard to do, but there are quite a few steps involved with this recipe and fitting the crust into the tart shell does take a small bit of finesse...but you can do this!

Can store-bought pie dough be used in place of homemade?

Yes. Always!

If you'd like to skip making your own pie crust and use the store-bought frozen pie dough and if you'd like to make this in a pie pan rather than a tart shell... by all means, go for it. I'll never tell!

Roll out one circle of thawed store-bought pie dough (to 2" larger than the pan you're using), and follow my recipe where it picks up after placing the dough in the pan.

From there everything else goes according to the recipe.

Can leftover baked potatoes be used in this recipe?

Sure!

It's always a good idea to use leftovers if you have them.

Can another cheese be swapped out for the Dubliner cheese?

Yes, of course.

Use what you have on hand. Cheddar, Swiss, Gruyere...you name it. They'll all work.

However, instead of crumbling the cheese you may need to shred the cheese depending on the kind you're using.

The step-by-step photo instructions for making an Irish Cheese and Potato Tart:

• Instructions for making homemade tart dough OR feel free to skip this step and use store-bought pie dough instead.
• Cut the chilled butter into 1" cubes.
• In a food processor, pulse the flour and chilled butter together to form coarse crumbs.
• Add ice water to the mixture and pulse again just until the mixture forms a ball. Do not overwork the dough.
• Press the pie dough out into a disc and wrap with plastic wrap.
• Chill the dough in the refrigerator for at least 30 minutes.

• Once chilled for 30 minutes, remove the dough from the refrigerator and roll it out to 2" larger than the circumference of the tart pan.
• Roll the dough loosely onto the rolling pin and transfer it to the tart pan.
• Carefully unroll the dough from the rolling pin and gently press the dough into the edges of the tart pan that has been prepared with cooking spray.
• Remove the excess dough from the pan by pressing the rolling pin over the top of the pan. Discard the scraps or save them for another use.
• Refrigerate the dough inside the tart pan once again until chilled (approximately 15 minutes.
• Remove the chilled dough and pan from the refrigerator, prick the bottom of the crust with a fork, and add parchment paper and pie weights (rice is shown) and bake in a preheated (400 degree) oven for 10 minutes.
• Remove the pie weights and continue baking an additional the crust for 5-7 more minutes.
• Remove from the oven and cool.

• In a large skillet, brown the bacon.
• Chop up two russet potatoes that have been pre-cooked (skin may be removed if that is your preference) and add them to the skillet along with the potatoes.
• Add butter to the skillet along with salt and pepper.
• Add the bacon and potato mixture evenly into the pre-baked tart shell.
• In a medium bowl, whisk the eggs, milk, wholegrain mustard, salt, and pepper.
• Break up the cheese into crumbles.
• Pour the egg mixture over the bacon and potato mixture and top evenly with the Dubliner cheese crumbles.
• Bake in a 375-degree oven for 50-60 minutes or until the center of the tart is set and firm to the touch.
• Allow the tart to cool for 10 minutes on a cooling rack and then slip off the outer rim of the tart pan by placing a small bowl under the entire pan and let the outer rim slip away.
• Cut into wedges to serve.
• Serve hot, warm, or at room temperature.

Additional Irish recipes:

Traditional Irish Shortbread (pictured below) from (yours truly (Kudos Kitchen)

Irish Potato Candy from Homemade Hooplah

Boozy Irish Brownies from Vintage Kitty

Original Irish Coffee (pictured below) from (yours truly) Kudos Kitchen

St. Patrick's Day Recipe Roundup from All Your Favorite Food Bloggers

Stuffed Corned Beef Boxty (pictured below) from (yours truly) Kudos Kitchen

Guinness Beef and Onion Pot Pie from My Kitchen Love

Irish Sourdough Rye Bread (pictured below)

*Irish Cheese and Potato Tart (shown below) THIS IS THE PLACE!!

Printable Recipe Card

I sincerely hope you've enjoyed this Irish inspired recipe for cheesy potato tart as much as I've enjoyed bringing it to you!