Recipe

A A A

• 3 shallots, thinly sliced
• 1 tbsp butter
• 2 packages (10 oz each) frozen chopped spinach, thawed and squeezed dry
• 1 tsp salt, divided
• 1/2 tsp pepper, divided
• 1/8 tsp ground nutmeg
• 3 lb medium potatoes (about 9 medium), peeled and thinly sliced
• 1 cup (4 oz) shredded gruyere or swiss cheese
• 1 tbsp cornstarch
• 1-1/2 cups 2% milk
• 1 cup heavy whipping cream

• 1 In a large skillet, saute shallots in butter until tender. Add the spinach, 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg.
• 2 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.
• 3 In a small bowl, combine the cornstarch, milk, cream and remaining salt and pepper until smooth. Pour milk mixture over cheese.
• 4 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).