GOOD THING THE BOG STOMPERS MET AN OPEN BORDER:

Irish potatoes and bacon: For St. Patrick's Day, try one of these easy-to-assemble, make-ahead dishes that focus on two of the most Irish of all ingredients. (Margaret M. Johnson, 3/10/10, Chicago Tribune)

Potato-bacon gratin

6 large Idaho potatoes, peeled

4 tablespoons unsalted butter

1 small onion, chopped

7 ounces Irish back bacon, diced

2 cloves garlic, minced

2 teaspoons dried thyme

1 cup dry white wine

1 cup whipping cream

Freshly ground pepper

14 ounces Swiss cheese

Heat oven to 350 degrees. Heat a pot of salted water to a boil over high heat; add potatoes. Cook until slightly tender, 10 to 15 minutes. Drain; cool. Cut into 1/8-inch-thick slices.

Meanwhile, melt butter in a large skillet over medium heat. Add onion; cook until soft but not browned, 4-5 minutes. Add bacon, garlic and thyme; cook, stirring often, until bacon is lightly browned (Irish bacon has little or no fat so it browns quickly), about 5 minutes. Stir in wine; cook 3 minutes; stir in cream. Season with pepper.

Cover bottom of a buttered 2-quart ovenproof casserole with half of the potatoes. Grate half of the cheese over the potatoes. Pour over half of the cream mixture. Add remaining potatoes; pour remaining cream mixture over the top. Cover with buttered foil. Bake 20 minutes; remove the foil. Slice remaining cheese; place on top of the casserole. Bake until mixture is bubbling and cheese is melted, 20 minutes.