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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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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 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:
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).
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