Super simple scalloped potatoes with spinach.
I have two packages of chopped frozen spinach,
the greatest bargain in the whole grocery store.
So we have a full pound total drained.
I squeezed the excess liquid out in a kitchen towel.
That's sitting here
and we're gonna layer it with about two potatoes per person.
It comes out between three and a half and four pounds
for up to eight people.
These are Yukon Golds.
I peeled them up, threw 'em in a bowl with some water
so they wouldn't brown of course.
So now I've drained off the eight thinly sliced,
about an eighth of an inch,
eight Yukon Gold peeled potatoes.
I peeled those off.
This is based on a Mark Bittman who's brilliant,
recipe from back in the day
and I just add some other stuff to it
basically so I can avoid making a salad.
I add to his scalloped potatoes,
I add spinach and a little garlic and a little extra nutmeg.
That's all.
But you basically just take a skillet, peel up your potatoes
and start circling the thinly sliced potatoes
concentric circles.
You guys have had scalloped potatoes.
You know what they look like.
Just do that.
Bring it down into the center
and as you go, you season and dot with butter.
Not a biggie.
So dots of butter.
I slathered a tiny bit of butter
on the bottom of the cast iron skillet when we started.
S and P.
And then I layer in a little bit of spinach
as we go as well.
Bit of garlic.
Bit of nutmeg.
And repeat.
Okay, so here's our pan filled.
It's a 12 inch cast iron skillet
filled with as many layers of the peeled
one eighth inch thick Yukon Gold potatoes
as was possible to fit in there
dotted with butter along the way, some salt and pepper.
I have a burner on medium low.
I'm gonna turn it up just a bit and bring this up to a boil
and reduce the half and half in this case, not cream,
half and half by about half
and then we're gonna transfer it to a hot oven at 425
and let it, we're gonna let it cook about 15 minutes here
on the stove top
and then we're gonna pop it in the oven with cheese
and let it go until it's brown and bubbly
and cooked through.
Okay, guys, so here's the potatoes
after they've cooked down like 20, 25 minutes.
You really gotta gauge it.
It's about how good you are at draining the spinach
if you add it
but once the cream reduces by half, look, see where it is.
It's like reduced half the way down the pan, okay?
Now we add cheese.
Gruyere and Parm or whatever combo you like.
You could do cheddar and Pecorino, whatever you dig.
We're gonna do Gruyere and Parm
and then we're gonna put it into a 425 oven
15 minutes or so until they're brown and bubbly.
So here's the taters
and when you scoop 'em out, look at that.