Yield: 4 servings. 2 strips excellent quality smoked bacon 2 russet potatoes (8-oz.) as needed, Wisconsin Gruyere cheese, shredded 4 baked tart shells, about 4" wide to taste, salt and pepper 11/2 cups port wine Julienne the bacon strips, saute to cook through, and drain. Preheat oven to 400°F. Peel potatoes and partially cook whole in boiling water for about 15 minutes. When cool enough to handle, slice thinly. Spread a little Gruyere over a tart shell bottom. Scatter a few pieces of ...

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