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Potato Bacon Cheddar Tart (From Michael Smith via the Foodnetwork and also his book Chef at Home)

3 x baking potatoes, sliced one quarter inch thick
1 lb. of thickly sliced bacon
1 lb. of orange cheddar cheese, grated
Salt and pepper
***

Preheat oven to 325 degrees.
Line a 6-inch non-stick fry pan with bacon slices, arranging them in a radial pattern and starting with one end of bacon in the centre of the pan and the other end draped over the edge. When the entire surface of the pan has been covered, sprinkle with pepper and add a layer of sliced potatoes to cover the bottom. Sprinkle with grated cheese and pepper and repeat layers until they are slightly above the top of the pan.
Fold the bacon, one slice at a time up and over the potato mound toward the centre. Carefully overlap each slice and repeat until the top is completely and neatly covered with bacon. Press down and cover with a lid.
Place tart on a baking sheet, which will catch any drips during cooking. Bake for 3 hours.
*** I also added some thinly sliced onions and smoky paprika to the layering process.