1 3/4 lb spinach, 1 lb baking potatoes, 1 cup milk,
4 oz slivered fontina 1/2 cup grated parmesan cheese,
5 tablespoons butter, salt.
Trim the spinach. Wash in cold water, drain, but do not dry. place in a large pot and cook, without adding more water, until wilted . Drain well, let cool, squeeze out the excess water and force through a sieve or food mill (1). Dice bacon and saute in 2 tablespoons butter. add spinach (2) and cook for a few minutes. Boil unpeeled potatoes in salted water.
Let cool, then peel and slice. grease the insides of a baking dish. pour on 1/3 cup of the milk and add a layer of potatoes (3), then a layer of spinach (4), and same of the fontina (5). sprinkle with parmesan. Alternate layers potatoes, spinach, and fontina, finishing with fontina and parmesan (6). Spoon remaining milk over the top and dot with remaining butter. Bake at 400o, until bubbling hot.
Yield: 4 6 servings
Time needed 1 1/2 hours