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Scalloped Potatoes with Spinach and Nutmeg



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Scalloped Potatoes with Spinach and Nutmeg

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1 tablespoon butter
3 cups chopped onions
Two 10-ounce packages frozen leaf
spinach, thawed and well drained
1 1/2 cups heavy cream
3/4 cup chicken broth
3/4 cup dry white wine
3 pounds russet potatoes (6 large),
peeled, very thinly sliced
2 teaspoons ground nutmeg
[preferably freshly grated]
1 1/2 cups grated Cheddar cheese

Melt butter in heavy large skillet over medium heat. Add onions and sauté
until translucent, about 8 minutes. Add the spinach and cook until liquid
evaporates, stirring occasionally, about 6 minutes. Season with salt and
pepper. Cool.
Preheat oven to 400 degrees F. Butter a 13-by-9-by-2-inch glass baking
dish. Mix cream, broth and wine in bowl. Arrange 1/3 of potatoes in bottom
of prepared dish, overlapping slightly. Season with salt, pepper, and 1/2 tea- spoon nutmeg. Top with half of spinach mixture. Pour 1/3 of cream mixture
over. Repeat layering with 1/3 of potatoes, salt, pepper, 1/2 teaspoon nutmeg,
remaining spinach mixture and 1/3 of cream mixture. Top with remaining 1/3
of potatoes, overlapping slightly. Season with salt, pepper, and 1/2 teaspoon
nutmeg. Pour remaining cream mixture over. Bake potatoes 45 minutes. Top
with cheese. Sprinkle with 1/2 teaspoon nutmeg. Bake until the potatoes are tender, cheese is golden, and liquid bubbles, about 45 minutes longer. Cool
slightly and serve. Serves 8.

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