Shopping List
- 1-1/4 lbs. russet potatoes
- 1 large cauliflower
- 1 head escarole or other bitter greens
- 1 shallot
- 6 ozs. bacon (preferably organic nitrate free)
- 1-1/2 cups heavy cream
- 6 oz. Gruyère cheese
- Loaf of crusty bread
Pantry Items
- Garlic
- Ground nutmeg
- Sea salt
- Black pepper
- Extra virgin olive oil
Suggestions
- Wine: Medium bodied red such as Pinot Noir
- Dessert: Melon and blueberries
Game Plan:
- When you walk in the door
- Preheat oven to 400F
- Get out Pantry Items
- Get out Tools
- Start your steamer
- Open the wine
- Prep
- Grate the cheese.
- Scrub, peel and thinly slice the potatoes (use a mandoline if you have one).
- Mince 1 clove of garlic.
- Whisk the garlic, 1/4 tsp nutmeg, salt and pepper to taste into the heavy cream.
- Thinly slice shallot (use the mandoline again).
- Start Cooking
- When your water is boiling, place the cauliflower in the steamer for approximately 10 mins. or until tender.
- Put cauliflower in the baking dish and add potatoes to steamer for 10 mins. or until tender then add them to the cauliflower.
- Pour cream mixture over the cooked vegetables and mix gently until coated and sprinkle with grated cheese.
- Put the Gratin in the oven for 20 mins. or until cooked through and bubbling on top.
- Wash and pat dry the salad greens and tear into bite-sized pieces.
- Cut bacon into 1 inch strips.
- Add bacon to the frying pan and cook over medium heat to desired crispness, stirring often.
- When the bacon is done, remove the pan from heat and add the sliced shallot.
- STAND BACK and pour in 2 tbsps. red wine vinegar (it sizzles) scraping the bottom of the pan while you stir.
- Toss bacon with salad greens and season to taste with salt and pepper.
- Remove Gratin and allow to cool slightly before serving.
- Turn off the oven and pop the bread in for 4-5 minutes to warm-up while the Gratin is cooling.
Wow that was fast, let’s eat!
