Friday, January 24, 2014

Spinach and Potatoes Au Gratin

Spinach and Potatoes Au Gratin

Spinach and Potatoes Au Gratin


4 medium red potatoes
1 bag (8 to 9 ounces) fresh baby spinach
2 tablespoons melted butter
¼ teaspoon salt, divided
⅛ teaspoon black pepper, divided
½ cup heavy cream
16 teaspoon nutmeg
½ cup grated Parmesan cheese


1.                  Preheat oven to 350°F.  Wash potatoes; cut into ¼ inch slices.  Arrange half of slices in greased medium baking dish.
2.                  Drop spinach into large pot of boiling water.  Cook 1 minute; drain.  Rinse under cold water; squeeze out excess moisture.  Place half of spinach on potato slices.  Drizzle on melted butter.  Add half of salt and pepper.  Arrange remaining potatoes, then spinach.  Add remaining salt and pepper.  Blend cream and nutmeg; pour over spinach.
3.                  Bake 40 to 50 minutes or until potatoes are almost tender.  Remove from oven; sprinkle with cheese.  Bake 15 minutes longer, or until cheese is lightly browned and potatoes are tender.  If cheese browns too quickly, cover lightly with foil and finish baking.
4.                  Makes 6 servings

Potluck tip: 

Prepare as directed bake 1 hour or until potatoes are tender (omit cheese).  Dover and refrigerate up to one day.  To serve, sprinkle with cheese and bake 15 to 20 minutes at 350°F or until dish is hot and cheese is lightly browned.

Spinach and Potatoes Au Gratin was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken out of the Easy Home Cooking Magazine issued in Thanksgiving Recipes Vol 1 No. 43 Cooking/November 2005..

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Thank You!
Shirley-Ann Pearman

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