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    Home » Side Dish Recipes » Potato Recipes

    Published: Mar 10, 2021 · Modified: Mar 10, 2024 by Renée · This post may contain affiliate links · 31 Comments

    Irish Cheese and Potato Tart

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    A Pinterest image of an Irish cheese and Potato tart with a title text.

    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.

    A vertical closeup of a slice of Irish Cheese and Potato Tart on a pretty plate with gold and green coins in the front.

    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!

    This recipe post and its contents may include affiliate links for your consideration. I may earn a commission from qualifying purchases, but your prices are never increased as a result. Thank you.

    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.

    Subscribe to my Kudos Kitchen channel on YouTube. IT'S FREE!! Thanks, and I can't wait to see you there!!
    A vertical image of a slice of Irish Cheese and Potato Tart on a plate with a fork including a title text overlay graphic.

    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.

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    • 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
    Shop my recommended products at my Kudos Kitchen Store

    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!

    Irish Cheese and Potato Tart with slices taken out and the slices in the background on china plates.

    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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    We'll email this post to you, so you can come back to it later!

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    An Irish Cheese and Potato Tart with a few slices taken out and a few gold and green coins on the table.

    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.
    Cubed butter on a paper plate.
    Cubed butter in a food processor with flour.
    Flour and processed butter in a food processor.
    Making a tart dough in a food processor with a blace.
    A ball of tart dough in a food processor.
    A disc of dough wrapped in plastic wrap.
    • 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.
    A disc of tart dough on a floured surface.
    A rolled out tart dough on a counter.
    A tart dough being wound up on a rolling pin.
    A tart dough that was transferred to a tart pan.
    A tart dough fit into a tart pan.
    A neat tart dough in a tart pan before baking.
    Uncooled rice on parchment paper in an unbaked tart pan with dough.
    • 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.
    Cut bacon in a skillet for browning.
    Cooked and cut cooked potatoes.
    Potatoes and bacon in a skillet with butter.
    A partially baked tart dough in a tart pan.
    The filling for an Irish potato and cheese tart in a tart dough pan.
    The egg portion of an Irish cheese and potato tart being made.
    Chopped Dubliner cheese on a cutting board.
    The egg mixture being poured over the potato and bacon filling for an Irish tart before baking.
    Dubliner cheese over the top of an Irish cheese and potato tart before baking.
    A baked Irish Cheese and Potato Tart with a slice ready to be taken out.

    Additional Irish recipes:

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

    Shards of Irish Shortbread Cookies on a baking sheet.

    Irish Potato Candy from Homemade Hooplah

    Boozy Irish Brownies from Vintage Kitty

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

    Two cups of Traditional Irish Coffee topped with whipped cream and green sugar.

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

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

    Irish Corned Beef Boxty on a plaid plate.

    Guinness Beef and Onion Pot Pie from My Kitchen Love

    Irish Sourdough Rye Bread (pictured below)

    Sourdough Rye Bread with Dill in a shite ceramic basket.

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

    A vertical photo collage of how to make an Irish Cheese and Potato Tart with a process shot and a finished shot along with a title text overlay graphic.

    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.

    Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!

    Printable Recipe Card

    An Irish Cheese and Potato Tart with a slice taken out.

    Irish Cheese and Potato Tart

    Renee Goerger
    Nutty and tangy Irish Dubliner cheddar cheese tops this delicious savory tart that's loaded with potatoes and bacon.
    Have you made this recipe?Please Comment and Rate
    Print Recipe Pin Recipe Save recipe Save this recipe
    Prep Time 45 minutes mins
    Cook Time 55 minutes mins
    Chill Time 40 minutes mins
    Total Time 2 hours hrs 20 minutes mins
    Course potato side dish, Side Dish
    Cuisine Irish cuisine
    Servings 8 slices
    Calories 426 kcal

    Equipment

    • 9" tart pan with removable bottom
    • Rolling Pin
    • marble pastry slab optional
    • kitchen scale optional
    • food processor optional
    • pastry blender optional
    • plastic wrap
    • measuring cups and spoons
    • cutting board
    • chef's knife
    • pie weights
    • parchment paper
    • baking sheet
    • cooling rack

    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
    Get Recipe Ingredients

    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

    A large bowl and a pastry blender (or two forks) can be used in place of a food processor to prepare the tart dough.
    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.
     
    Store any leftovers in an airtight container in the refrigerator for up to 5 days.
    May be frozen after baking. Cool completely and then wrap or store in an airtight container or freezer bag for up to 3 months.

    Nutrition

    Serving: 1servingCalories: 426kcalCarbohydrates: 23gProtein: 15gFat: 31gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 130mgSodium: 625mgPotassium: 402mgFiber: 1gSugar: 3gVitamin A: 643IUVitamin C: 4mgCalcium: 239mgIron: 2mg

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

    A vertical closeup of an Irish Cheese and Potato Tart with a slice taken out.

    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!

    Please don't forget to like and follow me across all of my SM channels, and while you're at it stop by and say hello! I'll be looking for you! 🙂

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    Until we eat again, I hope you have a delicious day!

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    Comments

      5 from 7 votes (3 ratings without comment)

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    1. Katie says

      March 10, 2021 at 4:24 pm

      5 stars
      Looks so good! Can't wait to try this one with my friends.

      Reply
      • Renée says

        March 12, 2021 at 8:44 am

        Enjoy!

        Reply
    2. Sandi says

      March 10, 2021 at 4:09 pm

      5 stars
      You had me at cheese and potatoes...this recipe was easy with your great directiobs

      Reply
      • Renée says

        March 12, 2021 at 8:45 am

        Glad to hear it, Sandi!
        Thank you and enjoy!!
        Renee

        Reply
    3. Katie says

      March 10, 2020 at 1:27 pm

      5 stars
      My family would go crazy for this. Can't wait to try this!

      Reply
    4. Nellie Tracy says

      March 10, 2020 at 11:43 am

      5 stars
      Yummy! My family loves this recipe and I love making it!

      Reply
    5. cathy says

      March 08, 2016 at 10:14 pm

      This is a lovely holiday dish.

      Reply
    6. Kim Beaulieu says

      March 08, 2016 at 9:23 pm

      This Irish girl needs to make this right this very minute. It looks positively scrumptious. Nothing beats comfort food this time of year.

      Reply
    7. michelle @ blackberry babe says

      March 08, 2016 at 8:49 pm

      This looks fabulous! What a great treat for St. Pat's.

      Reply
    8. Tess Lecuyer says

      March 08, 2016 at 3:16 pm

      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!

      Reply
      • Renée says

        March 08, 2016 at 5:54 pm

        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 🙂

        Reply
    9. Angie | Big Bear's Wife says

      March 08, 2016 at 3:15 pm

      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!

      Reply
    10. Heather | All Roads Lead to the Kitchen says

      March 08, 2016 at 2:08 pm

      I LOOOOVE Dubliner cheese, and of course I love potatoes...I bet you can guess where I'm going with this. Yum!

      Reply
    11. Colleen (Souffle Bombay) says

      March 08, 2016 at 12:27 pm

      Gimmie that tart! I am a Dubliner girl through and through and po-ta-toes are one of my favorite foods...Love this!

      Reply
    12. Amanda-The Kitcheneer says

      March 08, 2016 at 8:17 am

      I'm always up for trying different Irish fare! This tart looks fantastic! And bacon? Say no more!

      Reply
    13. Kelly @ Nosh and Nourish says

      March 08, 2016 at 8:13 am

      You had me at cheese and potato!

      Reply
    14. Kirsten/ComfortablyDomestic says

      March 07, 2016 at 9:18 pm

      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.

      Reply
    15. Karyn @ Pint Sized Baker says

      March 07, 2016 at 8:38 pm

      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!

      Reply
    16. Sharon @ What The Fork Food Blog says

      March 07, 2016 at 8:21 pm

      This sounds so good, I love Dubliner cheese!

      Reply
    17. Kimberly @ The Daring Gourmet says

      March 07, 2016 at 10:38 am

      This looks absolutely luscious, I love it! Potatoes, bacon, cheese...the perfect comfort food!

      Reply
      • Renée says

        March 07, 2016 at 11:13 am

        Right? How can you go wrong with a combination like that? Thanks, Kimberly!

        Reply
    18. Stephanie says

      March 07, 2016 at 10:20 am

      I am going to pretend I'm Irish and enjoy this beauty for dinner!

      Reply
      • Renée says

        March 07, 2016 at 11:12 am

        Everyone's Irish this time of year, Stephanie 🙂

        Reply
    19. eat good 4 life says

      March 07, 2016 at 9:22 am

      Such a classic. Love Irish pies!!

      Reply
      • Renée says

        March 07, 2016 at 9:39 am

        Glad you like the recipe. When Irish pies are smiling 🙂

        Reply
    20. Katerina @ Diethood says

      March 07, 2016 at 9:04 am

      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! 🙂

      Reply
      • Renée says

        March 07, 2016 at 9:38 am

        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.

        Reply
    21. Faith (An Edible Mosaic) says

      March 07, 2016 at 8:49 am

      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!

      Reply
      • Renée says

        March 07, 2016 at 9:36 am

        Thank you, Faith. Now I'll be finding other ways to sneak Dubliner cheese into other dishes. It's so good!

        Reply
    22. annie says

      March 07, 2016 at 8:18 am

      What a treat!

      Reply
      • Renée says

        March 07, 2016 at 9:40 am

        I agree!

        Reply

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    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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