We had a lot of potatoes to use so I whipped up this Mushroom and Spinach Potato Gratin one night.
Mushroom and Spinach Potato Gratin
Makes 4-6 servings
5 russet baking potatoes
2 c sliced baby bella, cremini, mushrooms
2 garlic cloves
2 c baby organic spinach
2 springs of fresh thyme 6″, or about 1 tsp,
1 TBSP extra virgin olive oil
1 c shredded parmigiano-reggiano
sea salt and pepper
fresh rosemary, optional
Preheat oven to 375. Steam spinach and set aside. Heat olive oil in a pan and saute mushrooms until tender, grate in garlic and remove from heat and mix in fresh thyme. Clean potatoes and slice about 1/8″ or so thick, used a food processor set to 3. In a 8×8 or 9×9 baking dish sprayed with non-stick spray, or oiled, layer about 1/3 or slightly more of the potatoes. Squeeze spinach to remove moisture and sprinkle or spread over potatoes. Sprinkle spinach with 1/2 of the cheese and layer another 1/3 of the potatoes. Spread mushroom mixture over potatoes and remaining cheese. Top with remaining potato slices, sprinkle with sea salt and pepper. Cover with foil and bake for 45 minutes. Remove foil and continue cooking 15-20 minutes or until potatoes are tender and it starts to brown. You can also broil for additional browning. Remove and let sit 5- 1o minutes. Serve sprinkling with fresh rosemary, sea salt, and pepper. Enjoy!
