POTATO, SPINACH AND ONION GRATIN
Serves : 8
- 1 3/4 lb meduim sized Yukon Gold Potatoes, unpeeled
- 2 large onions, halved and thinly sliced
- 1/4 cup water
- 2 tablespoons extra virgin olive oil
- 8 oz mushrooms, thinly sliced
- 10 oz (1 package) of thawed, drained, chopped spinach
- 4 cloves of garlic, minced
- 1/4 teaspoon ground nutmeg
- 4 teaspoons chopped fresh thyme
- 1 cup non fat sour cream
- 1/2 cup low fat milk
- 2 oz Gruyere cheese
Cook potatoes in a large saucepan of boiling salted water until just tender, about 30 minutes. Drain and cool. cut the potatoes into 1/3 ” slices, removing any loose peel. Set aside.
Combine the onions and 1/4 cup of water in a large nonstick skillet. cover and simmer over medium heat until onions are tender, stirring occasionally and adding more water by tablespoons if mixture is dry, about 12 minutes. Increase heat to medium-high, add 2 tablespoons oil, then mushrooms, saute uncovered until onions are deep golden, about 10 minutes. Add spinach, garlic, thyme and nutmeg, stir 3 minutes. Remove from heat.
Stir in sour cream and milk. Season with salt and pepper
Preheat oven to 350 degrees. Lightly oil 11 x 7 x 2″ glass baking dish. Layer half of potato slices in prepared dish, overlapping slightly. Sprinkle with salt and pepper. Spread half of the onion mixture over. Repeat layering with remaining potatoes, then onion mixture. Top with cheese. Bake gratin until hot, about 30 minutes. Let stand 5 minutes and serve.
Serving suggestion : Great with grilled salmon
NOTES : This is a great buffet dish, we doubled it fro a crowd of 16 people. I admit to using full fat sour cream though, and we substituted Swiss cheese for the Gruyere, which is hard to find here on Maui.
Recipe by : Barb
Like this post? Subscribe to my RSS feed and get loads more!