Au gratin potatoes with spinach and gruyere

Au gratin potatoes with spinach and gruyere

  Behold, my au gratin potatoes and spinach with gruyere. It tastes even better than it looks, I promise. It was an improvisation; I had intended to serve Trader Joe’s Harvest Grains blend with steamed tilapia and artichokes for dinner, but LL texted on my way into the store asking for steak fries or hash browns instead. I wasn’t feeling it. But he loves potatoes au gratin. So instead, I bought a bag of Yukon gold potatoes, a bag of frozen spinach, and an 8-oz hunk of gruyere cheese. Back home, I buttered the vintage Blue Cornflower Corningware baking dish my mom gave me ages ago, so old it’s practically new again, and heated the oven to 400 degrees Fahrenheit. My Kitchen Aid’s slicer/grater attachment made short work of the prep . . . I can’t believe I spent all these years slicing and grating by hand. It was simple to assemble. I layered frozen spinach, sliced potato, shredded gruyere, frozen spinach, sliced potato, shredded gruyere, poured about 1/2 cup of milk around the edges, and finished with grated parmesan cheese, baked it covered for 30 minutes, uncovered it, and let it brown for 10 minutes more. There was enough spinach to really get the flavor and make the dish feel morel like a meal. It was rich, so our portions were small and there were leftovers. I used mini springform pans for the second meal of this au gratin, placing a slice of ham steak on the bottom, the au gratin above, and finished by cracking two eggs on top. I baked this in a 350 degree oven for 15...