Categories: Main Dish, Potatoes

Ingredients

• 4 medium russet potatoes
• 2 1/2 teaspoons salt
• 3 tablespoons butter
• 1/2-3/4 cup heavy cream
• 1 cup freshly grated white cheddar cheese
• 3/4 teaspoon fresh ground black pepper
• 1/2 cup finely chopped onion
• 6 cups fresh spinach, washed and spun dry
• 1/8 teaspoon freshly grated nutmeg

Directions

1. Preheat oven to 350°; grease a 10 inch round and 2 1/2 inch deep oven-proof casserole dish.

2. Place the potatoes and 1 teaspoon salt in a saucepan with water to cover; boil for 15-20 minutes, until they are tender when pierced with a sharp knife.

3. Drain the potatoes in a colander and return them to the pan, shaking them over the heat to dry them.

4. Add 2 tablespoons of the butter, 1/2 cup of the cream, and the cheese, and mash the potatoes until they are smooth (if you prefer lumpy potatoes, go for it).

5. If the potatoes seem too stiff, add more cream, beating it in a few tablespoons at a time.

6. Season with 1 teaspoon of salt and 1/2 teaspoon of the pepper.

7. Spread the potatoes in the prepared pan and set them aside.

8. In a 12-inch saute pan, melt the remaining 1 tablespoon of butter; add in the onion and saute until it is limp, about 4 minutes.

9. Add in the spinach; toss with the onion until the spinach begins to wilt.

10. Season with 1/2 teaspoon of salt, 1/4 teaspoon pepper, and the nutmeg.

11. Spread the spinach mixture over the potatoes, leaving a 1-inch border around the outside.

12. Bake the pie for 30 minutes, until puffed and golden; serve immediately.

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