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

In Categories : ALL OLD RecipesFavoritesSide Dishes

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