I was very impressed with this recipe for Potato Bacon Cheddar Tart. Like the guy in the video says, the hardest part was the layout of the bottom. My bacon was wider than his and it was a little difficult to keep it in a circular pattern while not overlapping it too much, but it wasn't too difficult and the bottom came out great. I think the key is to just remember nobody is going to see the bottom and to have a nice even layer. I added diced onions to mine and I really liked that addition. I cut my potatoes as thinly as in the video, but I still had a few firm potatoes, The next time I make this dish, I would cook it for 3 hours rather than the 2 1/2. I greased the lid and it's a good thing I did, because the bacon did start to stick a little, so whatever someone uses to weight it down, I would recommend greasing. The flavor was amazing and worth the effort. The dish fed six people easily and we still had leftovers. I enjoyed this recipe and it was a hit with the family. I will be making it again in the near future. [Submitted by Francis Farmer]