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Layered Cheddar-Potato Tart
Makes 8



  1. Preheat oven to 450°F (230°C). Heat olive oil in a non-stick skillet over medium-high heat; add sliced potatoes and sauté for 10 min., until slightly softened. Season with 1/2 tsp salt, pepper and smoked paprika; toss in chopped parsley. Set aside.
  2. Whisk together the eggs and milk and season with 1/2 tsp salt and pepper. Spread potatoes evenly in the tart shell and sprinkle shredded Cheddar cheese overtop. Pour eggs over the potatoes and jiggle to settle.
  3. Bake for 15 minutes; turn oven down to 350°F (180°C) and bake for another 15 min. Serve immediately or let cool to room temperature, wrap and refrigerate until needed. To reheat, slice and warm for 10 min. before serving.


  • 2 tbsp (30 mL) olive oil 
  • 1 tsp salt (2 mL) divided 
  • pepper to taste
  • 2 cups (500 mL) sliced Yellow Petites Potatoes 
  • 1/2 tsp (2 mL) smoked paprika
  • 3 tbsp (45 mL) chopped fresh flat-leaf parsley 
  • 5 eggs
  • 1/2 cup (125 mL) milk 
  • 1 9-inch (23 cm) Deep Dish Pie Shell
  • 1/2 cup (125 mL) shredded marble Cheddar cheese