Spinach, Bacon and Potato Gratin

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Serves 4-6.  Top each portion with a fried or poached egg for brunch.
6 russet potatoes (about 3 lb) , unpeeled, scrubbed
6 thick slices bacon, in 1/4-in dice
1 large yellow onion, finely chopped
2 large cloves garlic, minced
pinch red pepper flakes
1 lb baby spinach, stemmed, rinsed, well-dried
Kosher salt and freshly ground pepper
Freshly grated nutmeg
1/2 cup grated Cheddar
1/2 cup freshly-grated Parmesan
1. Preheat oven to 400F.  Generously butter a 12-in oval gratin dish (1 1/2 qt).
2. In a large pot over high heat, cook the potatoes in lightly salted boiling water until tender when pierced with a knife, about 25 minutes.  Drain and set aside to cool.
3. In a large saute pan over medium heat, cook the bacon until golden and fat has been rendered, about 3 minutes.  Add the onion and cook until translucent, about 2 minutes.  Add the garlic and red pepper flakes and cook until fragrant, about 2 minutes.  Ass the spinach and cook, turning with tongs, until just beginning to wilt.  Immediately remove pan from heat; season to taste with salt, pepper, and a few gratings of nutmeg.  Transfer the spinach mixture to a fine sieve and let drain.
4. Peel and thinly slice the potatoes.  Arrange half of the slices in the gratin dish.  Season generously with salt and pepper.  Spread the spinach mixture evenly over the top of the potatoes.  Top with remaining potato slices, arranging them in an attractive pattern.  Season again with salt and pepper.
5. Sprinkle the cheeses over the top.  Place the gratin dish on a baking sheet and bake until golden and bubbly, about 30 minutes,  Let rest for 5 minutes before serving.
From "Gratins" by Tina Salter.


Member since Sep 2007

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