Directions
- 1Thinly slice your potatoes.
- 2Wilt fresh spinach in butter (or olive oil as per description).
- 3Sauté onions and garlic until fragrant and soft.
- 4Stir cream, Dijon mustard, salt, pepper, and nutmeg into a sauce.
- 5Layer half the sliced potatoes in the baking dish.
- 6Pour half of the cream sauce over the potatoes.
- 7Spoon half the spinach mixture over the potatoes.
- 8Sprinkle with half the Gruyère and Parmesan cheese.
- 9Repeat with remaining potatoes.
- 10Add a good handful of cheese.
- 11Pour the remaining cream mixture evenly over the top.
- 12Cover with foil and bake for 45 minutes at 375°F (190°C).
- 13Uncover, sprinkle with remaining cheese, and bake another 20–25 minutes until bubbly and golden on top.
- 14Let rest 10 minutes before serving. Garnish with fresh herbs if desired.
Ingredients
- 2 lbs Yukon Gold or Russet potatoes, thinly sliced
- 1 tablespoon olive oil
- 3 cups baby spinach
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1.5 cups heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon nutmeg
- 1.25 cups shredded Gruyère or mozzarella cheese
- 0.5 cup grated Parmesan cheese
- fresh thyme or chives for garnish
Equipment
skilletbaking dishbowl
Tips
- Bake until the top is golden and bubbly.
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