Potato Lasagna

Automne 2017
food and drink

BY: Lucy Waverman

Slice the potatoes on a mandolin for ease and for even thickness. If you don’t have one, thinly slice by hand or use a food processor. The spinach makes a good contrast in colour to the potatoes.

3 cups (750 mL) ricotta cheese
2 cups (500 mL) milk
1 cup (250 mL) whipping cream
Salt and freshly ground pepper
2½ cups (625 mL) grated provolone cheese
1 cup (250 mL) grated Parmesan
½ lb (250 g) double smoked bacon, cut in 1 inch (2.5 cm) strips (optional)
2 tbsp (30 mL) butter, divided
1 clove garlic, peeled and halved
4 lbs (2 kg) Yukon Gold potatoes, peeled and thinly sliced
6 cups baby spinach

1. Preheat oven to 375°F (190°C).

2. Stir together the ricotta cheese, milk and whipping cream in a bowl. Season with salt and pepper. Combine provolone and Parmesan.

3. Heat a skillet on medium heat and sauté the bacon until slightly crisp, about 6 to 7 minutes.

4. Grease a baking dish with 1 tbsp (15 mL) butter and rub garlic halves all over. Layer one-quarter of potatoes in the dish. Season the layer with salt and pepper. Top with one-third of bacon and layer on one-third of spinach. Pour over one-third of milk mixture. Spread over one-quarter of the cheese mixture. Repeat layers 2 more times. Layer over remaining potatoes and sprinkle over remaining cheese. Dot with remaining butter.

5. Cover with parchment paper then foil. Place baking dish onto a lined baking sheet and bake for 40 minutes. Remove cover and bake another 25 to 35 minutes or until potatoes are soft and topping is golden.

Serves 12

What to Serve