Spinach and Mashed Potatoes au Gratin
Preparation
35 MIN
Cooking
50 MIN
Output
10 to 12

Spinach and Mashed Potatoes au Gratin

Ingredients

    Mashed Potatoes

  • 8 cups (1.4 kg) potatoes, peeled and cubed
  • 1/4 cup (55 g) cold butter, cubed
  • 3/4 cup (180 ml) milk
  • 1/4 lb (115 g) raclette or other washed-rind cheese, thinly sliced

    Creamed Spinach

  • 12 green onions, thinly sliced
  • 2 tbsp butter
  • 1/2 cup (125 ml) 15% or 35% cream
  • 12 cups (280 g) baby spinach

    Parsley Butter

  • 2 tbsp (30 ml) melted butter
  • 2 tbsp flat-leaf parsley, chopped
  • 1 tsp fresh thyme leaves

Preparation

Mashed Potatoes

  1. In a large pot, cover the potatoes with cold water. Season with salt. Bring to a boil and let simmer for 20 minutes or until tender. Drain and return to the pot. With a potato masher, crush the potatoes with the butter. Gradually add the milk and purée until smooth. Season with salt and pepper. Keep warm.

Creamed Spinach

  1. With the rack in the middle position, preheat the oven to 400°F (200°C).
  2. In a large skillet over medium heat, soften the green onions in the butter. Add the cream and spinach. Cook until the spinach has wilted and reduce the cream until almost dry. Season with salt and pepper. Transfer to an 11 x 8-inch (28 x 20 cm) baking dish.

Assembly

  1. Spread the mashed potatoes over the spinach. With a spatula or the back of a spoon, smooth the potatoes into a wave pattern. Top with the cheese slices. At this stage, the dish may be refrigerated.
  2. Bake for 20 minutes (or 40 minutes if refrigerated). Finish cooking under the broiler for 2 to 3 minutes or until golden brown. Let rest for 10 minutes.

Parsley Butter

  1. In a bowl, combine the melted butter and herbs. Spoon the parsley butter over the gratin.