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!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making today’s Irish cheese and potato tart is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.
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The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- 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!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s Irish inspired recipe.
Dubliner Cheese and Potato Tart
Ingredients
For the Crust
- 3/4 cups all-purpose flour plus additional for rolling
- ½ teaspoon salt
- 6 tablespoons Irish butter preferred, cut into small pieces, divided
- 3 tablespoons ice water
For the filling
- ½ pound bacon cut into 1" pieces
- 2 medium Idaho potatoes microwaved and cooled
- 1 small onion chopped
- 2 cloves garlic minced
- 3 eggs beaten
- 1 cup milk
- 1 tablespoon wholegrain mustard
- 7 ounces Dubliner cheese crumbled
Tools
- food processor or pastry blender
- plastic wrap
- 9 " tart pan or pie pan
- large skillet
- baking spray
- rolling pin
- pie weights optional
- parchment paper optional
- baking sheet
- small bowl
Instructions
To make the crust
- In the food processor, pulse the all-purpose flour and salt to combine.
- Add the cold butter cubes and continue pulsing until coarse crumbs form.
- Add the ice cold water and continue pulsing until a dough ball forms.
- Flatten the dough ball into a disc and wrap in plastic wrap. Chill at least 30 minutes.
- When the dough has chilled, roll it out onto a lightly floured surface until it's approximately 2" larger in circumference than the tart pan.
- Lightly roll the dough around the rolling pin and carefully transfer it to a tart pan that has been liberally sprayed with baking spray.
- Gently unroll the dough from the rolling pin over the tart pan.
- Carefully press the dough into the corners of the pan, and up the sides.
- Use light pressure to press the rolling pin over the top of the tart pan to trim off the excess dough.
- Place the tart pan on a parchment paper (optional) baking sheet and chill for approximately 20 minutes.
- Once chilled, dock the bottom of the pie crust with the tines of a fork, or line the inside of the tart dough with parchment paper and pie weights (this will prevent the crust from bubbling).
- Bake in a preheated 400 degree oven for 10 minutes. Remove the pie weights (if using) and continue baking for an additional 5-7 minutes.
To make the filling
- Pierce and microwave the potatoes until cooked through. Set the cooked potatoes aside to cool.
- In a large skillet, cook the cut bacon until nearly crisp. Drain the fat if desired.
- Cut the cooled potatoes into chunks and add them, along with the chopped onion and 1 tablespoon butter, into the skillet with the bacon.
- Continue cooking, stirring occasionally, over medium heat until the onions are translucent (approximately 5 minutes).
- Season the potato/bacon mixture with salt and pepper to taste.
To fill the tart
- Add the potato and bacon mixture evenly into the par-baked tart shell.
- In a small bowl, whisk together the eggs, milk, mustard, ½ teaspoon salt and ¼ teaspoon pepper.
- Pour the egg mixture evenly into the tart pan and top the entire tart evenly with the crumbled Dubliner cheese.
- Bake the tart in a preheated 375 degree oven for 50-60 minutes until filling is set and firm to the touch.
- Cool on a cooling rack for 15 minutes and then remove the outer ring from the tart pan (if using), and allow the tart to cool for an additional 10 minutes before cutting into wedges and serving.
Notes
A pie plate can be used in place of a tart pan if desired.
Store-bought frozen pie dough can be used in place of the homemade tart dough if desired.
Nutrition
Thank you so much for visiting me here today in my Kudos Kitchen!
I sincerely hope you’ve enjoyed this Irish inspired recipe for cheesy potato tart as much as I’ve enjoyed bringing it to you!
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Until we eat again, I hope you have a delicious day!
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Katie
Wednesday 10th of March 2021
Looks so good! Can't wait to try this one with my friends.
Renée
Friday 12th of March 2021
Enjoy!
Sandi
Wednesday 10th of March 2021
You had me at cheese and potatoes...this recipe was easy with your great directiobs
Renée
Friday 12th of March 2021
Glad to hear it, Sandi! Thank you and enjoy!! Renee
Katie
Tuesday 10th of March 2020
My family would go crazy for this. Can't wait to try this!
Nellie Tracy
Tuesday 10th of March 2020
Yummy! My family loves this recipe and I love making it!
cathy
Tuesday 8th of March 2016
This is a lovely holiday dish.