Ingredients
- 2 cups heavy cream
- 1/2 cup plus 4 tablespoons freshly grated Parmesan cheese, divided
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon of freshly grated nutmeg
- 2 Tablespoons unsalted butter, plus more to coat the baking dish
- 10 ounces baby spinach (8 cups)
- 5 garlic cloves, minced
- 2 1/2 pounds baking potatoes, peeled and sliced, on a mandoline, 1/16 inch thick
Directions
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Pre-heat the oven to 425° with a rack in the middle. Butter an 11×17 inch baking dish or 10 8-ounce ramekins. In a glass measuring cup or small bowl with a pouring spout, mix together the cream, 1/2 cup of Parmesan cheese, salt, pepper, and nutmeg. Set cream mixture aside.
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Place a medium skillet over medium-high heat. Add two tablespoons of butter, and melt it. Add the baby spinach and minced garlic to the pan, toss the spinach with tongs and cook until the spinach is wilted, about 1 minute. If the spinach is slow to wilt, add 1/4 cup of water to the pan. Turn off the heat, and set the pan and spinach aside.
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Evenly layer the potato slices in the bottom of the baking dish or ramekins. Distribute the spinach in an even layer on top of the potatoes. Whisk the cream mixture with a fork, and then pour it evenly on top of the spinach and potatoes. Give the dish (or ramekins) a little shake after pouring in the cream, to help it settle around the filling. Sprinkle the remaining 4 tablespoons of Parmesan over the top of the filling. Place the baking dish in the oven and bake for 25-30 minutes, or until the cheese is brown, the cream filling is bubbling, and the potatoes are tender. Let the dish cool for about 5 minutes before serving as the potatoes will be quite hot.