Spinach and Potato Gratin
A square of this hearty gratin is wonderful served with chops of any
kind, but I especially like it alongside crusty pink loin lamb chops
cooked over the grill. If loin chops are too expensive, try thick
shoulder chops instead.
Makes 6 to 8 servings
1 tablespoon olive oil, plus additional for drizzling
1/2 pound brown (cremini) or white
mushrooms, stems trimmed, thinly sliced
3 large Russet potatoes, peeled, simmered in well flavored chicken
stock until just tender, about 20 minute, drained, and thinly sliced
1 small onion, very thinly sliced
2 pounds types of greens spinach, stemmed, chopped, cooked in the water
that clings to the leaves after washing until wilted, about 3 minutes,
and well drained
3 tablespoons pine nuts
2 cloves garlic, minced
1 cup ricotta cheese, whole milk or skim
6 ounces mozzarella cheese, grated (1 1/2 cups)
Salt and freshly ground black pepper to taste
1/4 cup freshly grated Parmesan cheese
Preheat the oven to 400 F. Generously butter a 2 quart deep baking
Heat 1 tablespoon of olive oil in a small heavy skillet over medium
heat. Add the mushrooms and cook over medium heat, tossing form time to
time, just until they begin to brown, 6 to 7 minutes.
Layer half of the potato slices in the prepared dish. Spread the onion
on top of the potatoes. Spread the types of greens spinach on top of
the onion. Layer the cooked mushrooms on top of the spinach. Sprinkle
with the pine nuts.
In a medium size bowl. Beat together the garlic, ricotta, and
mozzarella cheese. Season well with salt and pepper. Spread half of the
mixture over the spinach. Top with remaining potatoes. Season with salt
and pepper and drizzle with a little olive oil. Spread remaining cheese
mixture over the potatoes.
Cover with aluminum foil. Bake 30 minutes. Remove the foil, sprinkle
with the Parmesan cheese. Bake until the whole is golden brown and
bubbling, about 15 minutes. Serve very hot, cut into squares.