POTATO, SPINACH, AND FETA GRATIN
Categories Milk/Cream Egg Potato Side Bake Vegetarian Casserole/Gratin Feta Spinach Gourmet
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F. Oil an 8-inch-square (2-quart) baking dish lightly, line it with wax paper, and oil the paper lightly. Peel the potatoes and food processor fitted with a 2-mm. slicing disk slice the potatoes crosswise. (Alternatively, the potatoes may be sliced thin with a hand-held slicing device.) In a kettle of salted boiling water boil the potatoes for 7 minutes, or until they are just tender, drain them in a colander, and rinse them briefly under cold water. In the kettle cook the spinach in the water clinging to the leaves, covered, over high heat, stirring occasionally, for 2 minutes, or until it is wilted, drain it, and refresh it under cold water. Squeeze the water from the spinach by wringing it by handfuls in a kitchen towel, transfer it to the food processor fitted with the metal blade, and add the Feta. In a bowl whisk together well the half-and-half, the eggs, the salt, and the pepper, add half the custard to the spinach mixture, and pulse the motor of the processor until the mixture is coarse.
- Transfer the potatoes to the prepared baking dish and spread them in an evenly layer. Pour the remaining custard over the potatoes, shaking the dish slightly to distribute the custard evenly, and top the potatoes with the spinach mixture, smoothing the top. bake the gratin in the middle of the oven for 45 to 50 minutes, or until it is set in the middle, and let cool on a rack for 30 minutes. Run a knife around the side of the dish, invert the gratin onto a flameproof plate, and peel off the wax paper. Broil the gratin under a preheated broiler about 4 inches from the heat for 10 to 15 minutes, or until top is golden brown, and serve it cut into squares.
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Kabi Paudel
[email protected]This gratin was perfect! It was easy to make, delicious, and everyone loved it. I will definitely be making this again.
Isabela Boanta
[email protected]I thought this gratin was delicious, but it was a bit too heavy for my taste. I think I'll try a lighter version next time.
Lindiwe Baduza
[email protected]This gratin was a bit too time-consuming for me. I think I'll stick to simpler recipes in the future.
Barry Naghten
[email protected]I'm not a big fan of spinach, but I actually really enjoyed this gratin. The cheese and potatoes were so flavorful that they masked the spinach flavor. I would definitely make this again.
Apredieu Fertil
[email protected]This gratin was a great way to use up leftover potatoes and spinach. It was easy to make and very tasty.
Md Abubokr
[email protected]Overall, I thought this gratin was just okay. It wasn't bad, but it wasn't anything special either.
Bassam Ahmad
[email protected]I found this gratin to be a bit too rich. The cheese and cream sauce were a bit overwhelming.
786 Kdr
[email protected]This recipe was a bit bland for my taste. I think it could use some more seasoning.
ELIZONDO FAMILY
[email protected]Delicious! I made this for a potluck and it was gone in minutes. Everyone loved it.
Kuldip Patel
[email protected]This gratin was easy to make and turned out great! I used frozen spinach and it worked just fine. I also added a little bit of garlic powder to the spinach mixture for extra flavor. Will definitely make this again!
Md shakil Chowdhury
[email protected]I've made this gratin several times now and it's always a crowd-pleaser. The creamy spinach and feta filling is so flavorful and pairs perfectly with the crispy potato crust. It's a great dish to serve for brunch, lunch, or dinner.
Arifa Sultana
[email protected]This potato, spinach, and feta gratin was a hit with my family! The flavors were perfectly balanced and the dish was incredibly creamy and cheesy. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make side dish.