1 teaspoon unsalted butter
2 tablespoons olive oil
6 ounces bacon, cut into 3/4 inch pieces
2 large yellow onions, peeled and thinly sliced
Freshly ground black pepper
6 ounces baby spinach
5 pounds white potatoes, washed and scrubbed and cut into 1/4-inch thick slices
8 ounces grated Gruyere, or Swiss cheese
4 cups heavy cream or half-and-half

Preheat the oven to 400 degrees F. Lightly grease a 2-quart baking dish with the butter and set aside.

Place the half and half in a large saucepan and bring to a simmer over medium-high heat. Add salt and pepper, and stir well.

Add the potato slices, adding more half and half if necessary to completely cover the potatoes. Lower the heat to medium-and simmer stirring so that mixture doesn’t burn until the potatoes are barely fork tender, about 10 to 12 minutes. Remove from the heat.

Take the sliced onions and sautee them with olive oil and butter until they are caramelized golden brown.  Take the bacon and cook over low heat with olive oil and butter until warm.  Sautee the spinach with olive oil until it is all wilted.

With a large spatula, transfer 1/3 of the potatoes with some of the cream to the prepared dish, forming an even layer on the bottom.  Sprinkle 1/3 of the bacon, caramelized onions and spinach. Top with 1/3 of the cheese.

Continue layering the potatoes, onions, bacon, spinach  and cheese, ending with cheese on top.

At the end, you should have about 1 1/2 to 2 cups of the half and half remaining

Place on a baking sheet and roast until golden brown and bubbly, about 30 minutes.

Serves 6

10 Lemons
1 Litre Grain Alcohol ( Everclear 190 proof)
6.5 cups of water
4.75 cups of Sugar

  1. Wash Lemons and Run with Scrub Gloves to Remove Wax
  2. Peel Lemon Zest with Potato Peeler in vertical strips – No white
  3. Place lemon peels in glass bottle and add 1 litre of everclear
  4. Let stand for 3 weeks
  5. In as very large saucepan bring water to a low boil
  6. Dissolve sugar by adding it ½ cup at a time, stirring constantly
  7. Once all sugar is added, let cool overnight in refrigerator
  8. Remove alcohol from lemon zest
  9. Mix the water to lemoncello 3 part simple syrup to 2 parts lemon infused alcohol.
  10. Blend 3 – 5 minutes until smooth
  11. Pour into large glass bottles and place in freezer.


  • 1 -6 bone center cut rack of pork
  • olive oil
  • sea ./ kosher salt
  • black pepper
  • bbq rub
  • 3 carrots -rough cut
  • 2 sweet onions quartered
  • 2 stalks of celery
  • 6 cloves garlic peeled
  • 4 parsnips
  • 1 potato
  • 1 sweet potato


  1. preheat oven to 450 degrees
  2. In a roasting pan add your rough cut vegetables
  3. rinse the rack of pork well and pat dry
  4. place rack fat side up, on top of cut veggies
  5. apply liberal amount of olive oil, rubbing it into the meat
  6. sprinkle entire rack with sea salt, pepper and then with an extra coating of bbq rub
  7. place pan in preheat oven at 450 degrees for 15 minutes.
  8. after 15 minutes reduce heat to 325 and continue to roast for approximately 2 – 2 1/2 hours or until internal temperature in the center is 145 degrees
  9. IN about 2 hours, check the vegetable to see that they are done and carmelized. Remove them from the pa, cover and set aside.
  10. Remove the Rack from the oven placing on a cutting board and allow to rest for 10 minutes before slicing the meat. This will allow all the juices to remain in the rack, rather than have them run all over the plate, making the meat dry.
  11. While the rack is resting, deglaze the roasting pan by placing it on 2 burners. Add 2 cups white wine on the oven and with a spoon loosen all the baked in meat scraps from the pan, making your pan gravy.
  12. Strain out all of the vegetable pieces and any residue
  13. Cut the rack along the bones, making even portions of the pork, serve with your pan gravy and your favorite sides!