Farcidure Grillee (Firm Stuffing)
- 2 pounds (about 4 medium) Yukon Gold, Idaho or other all-purpose potatoes
- 13 cup finely chopped leek (white and light green parts only)
- 1/4 cup finely chopped onion
- 3 tablespoons finely chopped parsley
- 4 large leaves and tender stems of Swiss chard, finely chopped
- 2 cloves garlic, minced
- Salt
- black pepper
- 3 slices bacon, cut crosswise into 1/4-inch pieces
- Finely grate the potatoes into a large bowl.
- Add the leek, onion, parsley, Swiss chard and garlic.
- Mix well and season to taste with salt and pepper.
- Place a large (10- to 12-inch) well-seasoned or nonstick skillet over medium heat.
- Add half the bacon and saute until the fat is rendered and the bacon is crisp, about 5 minutes.
- Spread the fat and bacon evenly across the bottom of the pan, and add the potato mixture, patting it down evenly to the edges.
- Raise heat to high and allow the mixture to cook undisturbed for 1 minute, then reduce heat to medium and continue to cook without stirring for 10 more minutes.
- Gently slide a spatula around the edges of the farcidure to loosen it from the sides and bottom.
- Remove the pan from the heat, place a large platter or baking sheet on top of the pan, and invert it to transfer the farcidure to the platter.
- Heat oven to 350 degrees.
- Return the pan to medium heat.
- Add remaining bacon and saute until the fat is rendered and the bacon is crisp, about 5 minutes.
- Slide the farcidure back into the skillet, uncooked side down.
- Raise heat to high and cook undisturbed for 1 minute, then reduce to medium and cook without stirring for 10 more minutes.
- Cover pan with a lid, baking sheet or foil, and transfer to the oven.
- Bake until the center is moist and tender, about 10 more minutes.
- To serve, slide onto a platter and cut into slices.
- If desired, serve with a salad, or as an accompaniment to a meat or poultry stew.
gold, onion, parsley, swiss chard, garlic, salt, black pepper, bacon
Taken from cooking.nytimes.com/recipes/1013836 (may not work)