2 strips high-quality smoked bacon
2 russet potatoes (8 ounces each)
Shredded Wisconsin alpine cheese, for sprinkling
4 baked tart shells (about 4 inches wide)
Salt and pepper, to taste
1 1/2 cups port wine
Julienne the bacon strips, sauté to cook through, and drain. Preheat the oven to 400°F.
Peel the potatoes and partially cook in boiling water, about 15 minutes. When cool enough to handle, slice the potatoes thinly. Spread a tablespoon of cheese over a tart shell bottom. Scatter a few pieces of the julienned bacon on top of the cheese. Fan the potato slices over the cheese, and sprinkle with salt and pepper. Repeat the layers. Top with shreddede cheese. Sprinkle with salt and pepper. Repeat with the remaining three tarts. Place the tarts on a baking sheet and bake for 6 to 8 minutes, or until the potatoes are tender and the cheese melts.
To serve, heat the port wine in a heavy saucepan over medium heat, to simmer. Simmer until the liquid is reduced to a syrup consistency. Remove from the heat, and drizzle over each tart.