Garlicky Potato and Baby Spinach Gratin
If you’re looking for something to bring to holiday potluck, here’s a dish from Kathy Stokes, executive assistant for Peoples Gas. This Garlicky Potato and Baby Spinach Gratin is super simple to pull together. Add the optional bacon if you don’t want to take leftovers home!
15
Minutes Prep Time
30
Minutes Cook Time
4
Servings
INGREDIENTS:
*you will need a mandolin to slice the potatoes
1 cup heavy cream
1/4 cup plus 2 tablespoons freshly grated Parmesan cheese
1/4 cup plus 2 tablespoons Parmigiano Reggiano
1 teaspoon Kosher salt
1/4 teaspoon freshly ground pepper
Pinch of freshly grated nutmeg
1 tablespoon unsalted butter
3 ounces baby spinach (4 cups) - use raw spinach, wash and lay flat
1 garlic clove minced
One 1/2 pound baking potato, peeled and sliced, on a mandoline, 1/16 inch thick
Optional- 1 package of bacon- cook to a crisp before adding
DIRECTIONS
Heat oven to 450°F
Butter an 8-by-13-inch baking dish. In a glass measuring cup, combine the cream with 1/4 cup of the Parmesan and Parmigiano Reggiano and the salt, pepper and nutmeg.
In a medium skillet, melt the butter. Add the baby spinach and minced garlic and cook over moderately high heat, tossing, until spinach is wilted, about 1 minute.
Layer the potatoes, spinach and cheese in the baking dish. Pour the cream over the top and shake the dish to distribute evenly. Sprinkle the remaining tablespoons of Parmesan and Parmigiano Reggiano over the top and bake for about 20 minutes, or until browned, bubbling and the potatoes or tender. Let rest 5 minutes before serving.
