Potato Spinach Gratin
photo by KissKiss
- Ready In:
- 1hr 35mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 2 lbs small white potatoes, scrubbed and sliced THIN (about 7 cups sliced)
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 1⁄8 - 1⁄4 cup minced onion
- 2 garlic cloves, crushed
- 2 cups half-and-half
- 2 tablespoons butter, melted
- 1 1⁄2 - 2 cups shredded cheddar cheese (or a combo of both) or 1 1/2-2 cups shredded monterey jack cheese (or a combo of both)
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon paprika
- 1 teaspoon parsley flakes
- 1 dash hot sauce (or use more or don't use any)
directions
- Preheat oven to 375. Grease/spray a 13" x 9" baking dish; set aside.
- Place potato slices in a large bowl; add spinach, onions and garlic; toss well to evenly distribute.
- In a separate bowl, combine half and half, melted butter, cheese, salt, pepper, paprika, parsley and hot sauce; stir together well; pour this mixture over potato mixture and stir well to evenly combine.
- Pour into the prepared baking dish; cover and bake at 375 for 50-60 minutes (or until potatoes are tender).
- Uncover and continue to bake for an additional 20 minutes.
- Serve.
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Reviews
-
I made this recipe for ZWT5 French/Cajun, and I really loved the combination of flavors and textures. The only reason I knocked it down one star is because I think it needs nearly double the salt (which is odd since I used only sharp cheddar and that's quite salty). I don't know that I would use garlic again, because I couldn't really taste it. I used one dash of Tabaso, but I would definitely do more next time (I didn't notice it at all). My 3-yr-old loved it, and that's heavy praise. I will definitely be making this again with those slight changes. Thanks for posting, Parsley!
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We really enjoyed this. The flavors were wonderful and pretty easy to make. I put the butter in a sauce pan and melted it then added the half and half, cheese, salt, pepper, paprika, parsley and hot suace and let the cheese melt before added to the potatoes and it worked well. We will surely make this again. Thanks so much for sharing.
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RECIPE SUBMITTED BY
*Parsley*
United States