Wavin' atchya, DDScottville Peeps!
Here's one of my fave vegetarian dishes that I made earlier this week! It's a terrific comfort food!!! A real belly-warmer.
As usual, I mix things up a bit (for example, this week I substituted vegan mozzarella cheese for the feta).
Thanks bunches to Pinterest and www.diethood.com for the recipe.
5-6 medium-sized red potatoes, washed, peeled and sliced 1/8-inch thick
1 bag frozen chopped spinach
1/2 cup (or more, if you like cheese) crumbled feta (or mozzarella)
2 1/2 cups heavy cream
salt and pepper to taste
Preheat oven to 375 degrees
Spray a 9x13 baking dish with olive oil cooking spray
Layer half of potato slices in dish, overlapping slightly
Spread the spinach on top of the potato slices
Add the cheese over the spinach
Layer the rest of the potato slices on top
In a separate bowl, whisk together the heavy cream, eggs, salt and pepper
Pour the cream mixture into the dish, covering the potatoes; cover with foil
Bake for 40 minutes, or until potatoes are tender when pierced with a fork (in my oven, it's more like 60 minutes)
Remove foil and continue to bake until top of gratin is golden, 35-40 minutes
Let sit 15 minutes before cutting and serving
Bon Appetit --- DD Scott