Creamy spinach & potato gratin
Potato Gratin always makes an elegant side dish that partners well with chicken, fish and meat. While spinach gives this comforting dish an extra vibrant and nutritious edge, Gouda cheese enhances the depth in flavor. The readily sliced Gouda is also all you need for the easy convenient layering of the gratin.
2 tablespoons butter
4 medium potatoes (peeled & thinly sliced)
8 slices Frico Gouda cheese (slices)
2 teaspoons oregano
2 handfuls spinach (about 3 oz)
2 medium garlic cloves (minced)
1 cup milk
1 cup cooking cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
3/4 teaspoon garlic powder
1 bay leaf
Preheat oven to 360°F.
Thinly slice the peeled potatoes. For best results, use a mandolin grater.
Combine milk and cream in a small pot over medium heat. Add salt, pepper, nutmeg, garlic powder, and a bay leaf. Gently cook until just warm. Discard bay leaf.
Grease medium oven dish (about 8×10 inches) with butter and add minced garlic. Create one layer of sliced potatoes in the bottom of the oven dish.
Arrange 5 to 6 cheese slices in a layer over potatoes and sprinkle some oregano. Spread spinach leaves over the cheese, then layer the rest of potatoes on top.
Pour warm milk over potatoes. Use a spoon to gently press potatoes down, making sure it is well-covered with the milk.
Shred the remaining Frico Gouda cheese and sprinkle on top with a little oregano.
Bake for 60-75 minutes or until golden and cooked through. Serve immediately.
