Spinach and Potatoes Au Gratin
Spinach
and Potatoes Au Gratin
Ingredients
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
⅟16 teaspoon nutmeg
½ cup
grated Parmesan cheese
Method
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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