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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Table of Contents Found Here
- 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
- Please comment if you've made this recipe.
The ingredient list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
- 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.
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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!!
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
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Printable Recipe Card
Irish Cheese and Potato Tart
Equipment
- 9" tart pan with removable bottom
- marble pastry slab optional
- kitchen scale optional
- food processor optional
- pastry blender optional
Ingredients
For the Crust
- ¾ 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 russet potatoes microwaved and cooled (approximately 2 cups)
- 1 small onion chopped (approximately ½ cup)
- 2 cloves garlic minced
- 3 large eggs beaten
- 1 cup milk
- 1 tablespoon wholegrain mustard
- 7 ounces Dubliner cheddar cheese crumbled
Instructions
To make the pastry:
- 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 F degree (205 C) 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.
To bake the tart:
- Bake the tart in a preheated 375 F degree (190 C) 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.
Video
Notes
Nutrition
I sincerely hope you've enjoyed this Irish inspired recipe for cheesy potato tart as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Katie says
Looks so good! Can't wait to try this one with my friends.
Renée says
Enjoy!
Sandi says
You had me at cheese and potatoes...this recipe was easy with your great directiobs
Renée says
Glad to hear it, Sandi!
Thank you and enjoy!!
Renee
Katie says
My family would go crazy for this. Can't wait to try this!
Nellie Tracy says
Yummy! My family loves this recipe and I love making it!
cathy says
This is a lovely holiday dish.
Kim Beaulieu says
This Irish girl needs to make this right this very minute. It looks positively scrumptious. Nothing beats comfort food this time of year.
michelle @ blackberry babe says
This looks fabulous! What a great treat for St. Pat's.
Tess Lecuyer says
Here's an idea I first came up with when camping and my girls wanted to make quiche over a campfire: Use grated potato for the crust.
That would work so well with this recipe!!
Grate the potato, add some butter, S&P, and maybe some fine minced onions, pre-bake and there you go!
PS- the campfire quiche came out great!
Renée says
Brilliant idea with the grated potato crust! I'm going to have to try that one day soon. Actually, your suggestion has made be brainstorm a new recipe idea using corned beef and cabbage. Thanks, Tess 🙂
Angie | Big Bear's Wife says
This is exactly how I'm going to "travel to Ireland" this weekend! We normally make corned beef and cabbage too but I"m thinking that I need to try this potato tart too!
Heather | All Roads Lead to the Kitchen says
I LOOOOVE Dubliner cheese, and of course I love potatoes...I bet you can guess where I'm going with this. Yum!
Colleen (Souffle Bombay) says
Gimmie that tart! I am a Dubliner girl through and through and po-ta-toes are one of my favorite foods...Love this!
Amanda-The Kitcheneer says
I'm always up for trying different Irish fare! This tart looks fantastic! And bacon? Say no more!
Kelly @ Nosh and Nourish says
You had me at cheese and potato!
Kirsten/ComfortablyDomestic says
Oh, man! Dubliner cheese is one of my all time favorite cheeses. That crumbly yet creamy texture is the stuff dreams are made of. I bet this tart is equally dreamy.
Karyn @ Pint Sized Baker says
It's like an Irish Frittata! We love Dubliner cheese! We buy it at Costco and just snack on it. Sometimes it goes into cheesy cauliflower mash, but it's usually a just mid-day snack. This sounds like the perfect weekend late lunch!
Sharon @ What The Fork Food Blog says
This sounds so good, I love Dubliner cheese!
Kimberly @ The Daring Gourmet says
This looks absolutely luscious, I love it! Potatoes, bacon, cheese...the perfect comfort food!
Renée says
Right? How can you go wrong with a combination like that? Thanks, Kimberly!
Stephanie says
I am going to pretend I'm Irish and enjoy this beauty for dinner!
Renée says
Everyone's Irish this time of year, Stephanie 🙂
eat good 4 life says
Such a classic. Love Irish pies!!
Renée says
Glad you like the recipe. When Irish pies are smiling 🙂
Katerina @ Diethood says
This tart would have to serve only one - ME! I looove everything about this. Especially the cheese! 😀
But, I'd be lying if I said that I didn't want to see another corned beef/cabbage recipe. I love those two so, so much! 🙂
Renée says
HaHa. I love corned beef and cabbage too, Katerina. When our oldest son was a child, he once said that the corned beef was the best chicken he'd ever had. I think of that every year when I make it.
Faith (An Edible Mosaic) says
I'm the same way; since I started blogging I try to switch things up to keep blog content fresh. This recipe looks like a real keeper! Dubliner happens to be one of my very favorite cheeses - I love the nutty flavor!
Renée says
Thank you, Faith. Now I'll be finding other ways to sneak Dubliner cheese into other dishes. It's so good!
annie says
What a treat!
Renée says
I agree!