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Potato Spinach Gratin Recipe

Since my family loves spinach, I knew this tender potato casserole would be a hit. It accompanies many of our meaty meals.—Nellie Runne, Rockford, Illinois

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Potato Spinach Gratin Recipe

Prep: 25 min. Bake: 1-1/4 hours

Yield: 12 Servings

25 75 100

Ingredients

3 shallots, thinly sliced
1 tablespoon butter
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/8 teaspoon ground nutmeg
3 pounds medium potatoes (about 9 medium), peeled and thinly sliced
1 cup (4 ounces) shredded Gruyere or Swiss cheese
1 tablespoon cornstarch
1-1/2 cups 2% milk
1 cup heavy whipping cream

Directions

In a large skillet, saute shallots in butter until tender. Add the spinach, 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg.
In a greased 3-qt. baking dish, layer half of the potatoes, 1/3 cup cheese and half of spinach mixture. Repeat layers. Top with remaining cheese.
In a small bowl, combine the cornstarch, milk, cream and remaining salt and pepper until smooth. Pour milk mixture over cheese.
Cover and bake at 350° for 1 hour. Uncover; bake 15-20 minutes longer or until potatoes are tender. Yield: 12 servings (2/3 cup each).

Nutritional Facts 2/3 cup equals 218 calories, 12 g fat (7 g saturated fat), 42 mg cholesterol, 296 mg sodium, 22 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Potato Spinach Gratin in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p136