How to Cook Appetizing Potato and Spinach au gratin

Potato and Spinach au gratin. Potatoes layered with fresh spinach and a Cheddar cheese sauce are sprinkled with crumbled bacon for a nice side dish to serve with your holiday baked ham. I wanted something different, other than scalloped or au gratin potatoes, and liked the different colors of the potatoes and spinach. TESTED & PERFECTED RECIPE - Potatoes Au Gratin is the ultimate comfort food with sliced potatoes, heavy cream & grated cheese.

Easy Homemade Potatoes Au Gratin. …Or, as we would call it, Vegetarian Moussaka. I have so much to say today, yet I am speechless. I chose to share this Spinach, Feta and Potato Gratin with you because when things don't feel right, I make something that I know will bring the whole family to the. You can have Potato and Spinach au gratin using 10 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Potato and Spinach au gratin

1. Prepare of chopped spinach.
2. It's of large potatoes.
3. It's of garlic cloves.
4. It's of virgin olive oil.
5. You need of nutmeg.
6. Prepare of salt.
7. You need of For the sauce.
8. It's of lt full cream milk.
9. Prepare of flour.
10. It's of melted butter.

Spread the potato slices in the baking dish and cover with the spinach. Pour the cream over the top and shake the dish to distribute evenly. A delicious casserole that has a surprise spinach layer in addition to the traditional ham and potatoes. Spoon the spinach on top of the cheese sauce.

Potato and Spinach au gratin step by step

1. Pre heat an oven to 189 degrees Celsius. Slice the potatoes really thin like mandolin.
2. Oil a pan add in garlic cloves and add in chopped spinach and add salt and set aside..
3. Layer a oven pan with potato.
4. Create a sauce with the milk, cream, flour, nutmeg, salt and melted butter.
5. Then layer the pan with some spinach.
6. They layer with potato again then spinach and then potato.
7. Pour in the sauce over the potato layers.
8. Put into the oven for 1 hr 15 minutes.
9. IMPORTANT STEP: remove from the oven when cooked and let it rest. If you serve it now, it will fall apart. The heat still retains but it soaks up the sauce so when you serve, it layers like the picture..

Repeat layers of the remaining ham, potatoes and sauce. I used Yukon potatoes with this au gratin, but you can use any kind you like. I also left the skins on, because I like getting the added nutrients from the skin. Once you get those potatoes sliced, this Spinach, Feta and Potato Au Gratin is such an easy dish to prepare, and can be enjoyed by the. This simple gratin uses yellow-fleshed potatoes to good advantage--sliced thin, they remain toothsome but light.