Thursday, March 13, 2014

Spinach, Feta, and Potato Gratin



Ingredients
  • butter, room temperature, for baking dish
  • 5-6 medium-sized red potatoes, washed, peeled, and sliced 1/8-inch thick, divided
  • 3 cans (13.5 ounce-Cans) Spinach, washed and drained, pat dry with paper towel
  • 1/2 cup crumbled feta cheese
  • 2 1/2 cups heavy cream
  • 3 eggs
  • salt and pepper to taste
Instructions
  • Preheat oven to 375 degrees.
  • Rub a 13x9 baking dish with butter.
  • Layer half of the potato slices in dish, overlapping slightly.
  • Spread the spinach on top of the potato slices
  • Add the crumbled feta cheese over the spinach
  • Layer the rest of the potato slices on top.
  • In a separate mixing bowl, whisk together the heavy cream, eggs, and salt and pepper.
  • Pour the cream mixture into dish to cover potatoes; cover with foil.
  • Bake for 40 minutes, or until potatoes are tender when pierced with a fork.
  • Remove foil and continue to bake until top of gratin is golden, 35 to 40 minutes.
  • Let rest 15 minutes before cutting and serving.

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