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New Potatoes Lorraine

This scrummy bake is like quiche without the pastry. But with potatoes. Oh, and a salad on top. Got the picture? Don’t worry if you can’t put your hands on true ‘new’ potatoes — we find that Yukon Golds fit the bill quite nicely here, freshly dug or not (you can always peel them before slicing if the skins are really thick). We like to pile plenty of dressed arugula on top of our portions because we’re lazy that way — a meal-in-a-bowl, all said and done, holds a strong appeal some days!

New Potatoes Lorraine

1 lb. 7 oz. new potatoes
1 tsp. olive oil
2 shallots, thinly sliced
7 oz. thick-slice smoked bacon, chopped
4 eggs
10 oz. milk
¾ cup heavy cream
4 oz. English cheddar or Gruyère, or a mix of both, grated
handful (or more) arugula, plus your favorite vinaigrette, to serve

Boil the potatoes in salted water until almost tender, then drain and set aside to cool.

Heat the oven to 350°F. Heat the oil in a frying pan and cook the shallots and bacon until the shallots have softened and begin to caramelize. Beat the eggs, milk, and cream with some salt and freshly ground black pepper.

Slice the potatoes thickly and place in a large, shallow ovenproof dish. Scatter over the bacon and shallots, then pour over the egg mixture and scatter on the cheese. Bake for 25-30 minutes until set and browned on top. Serve topped with the dressed arugula.

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