Just plain yummy side dish casserole. The Gruyere cheese is what makes it, so don’t skimp by using something else. Use the imported cheese, the real stuff. You can substitute other cheeses, but I think the Gruyere is perfect.
Need a casserole to go with just about any kind of protein? It would be great with steak, pork chops, chicken, even a sturdy, full-flavored fish. Or, you could even eat this as a vegetarian entrée. It’s just SO delicious. As I mentioned above, the Gruyere cheese (it’s a very unique Swiss cheese) is, to me, what makes this dish over the top. It’s not low in calorie, however, since it contains heavy cream and full-fat milk. The potatoes bring enough starch to the dish that it all sticks together beautifully.
The potatoes, sliced just perfectly at 1/4 inch thick (it helps if you have a slicer to do this) are simmered in the cream and milk until they’re nearly done. Meanwhile you make the corn and spinach mixture which gets layered in between 2 layers of the potatoes. See photo below at left with just one layer of potatoes and the layer of spinach and corn.
Another layer of potatoes goes on top, see photo at right, then you add lots of cheese on top, bake for 25 minutes covered with foil, then 10-15 more without the foil and you’re ready to go. You can also make this the day before, bring to room temp and bake in a low oven to reheat. This recipe is a keeper. From the cooking class recently with Diane Phillips.
My cousin Gary just about made this whole thing for me – we took this to a Christmas Eve dinner at my son’s home. Every last bite – and I mean ever bite, was slicked clean. Had many, many compliments on the dish.
What’s GOOD: every morsel – the cheese, the potatoes, the spinach. Everything.
What’s NOT: it does take a bit of time to put it together – make a big batch so you can have left overs.
* Exported from MasterCook *
Potato, Corn and Spinach Gratin
Recipe By: Diane Phillips, cooking instructor and author
Serving Size: 8
3 tablespoons unsalted butter
1 medium shallot — finely chopped
2 cups white corn — fresh or frozen, defrosted
1 pound spinach — washed, spun dry
Salt and freshly ground black pepper
6 medium Yukon Gold potatoes — peeled, cut 1/4 inch slices
1 1/2 cups milk
1 1/2 cups heavy cream
More salt and pepper to taste
2/3 cup Gruyere cheese — shredded
1/2 cup Parmigiano-Reggiano cheese
1. Preheat oven to 350°F. Coat the inside of a 9×13 baking dish with nonstick cooking spray (do not use Pam).
2. In a (very) large skillet, heat butter and saute shallot for a minute, doing it slowly to bloom the flavor, until the shallot is soft. Add corn and saute for 2 minutes. Add spinach and saute until it’s all wilted.
3. In another large skillet with sides, heat the milk and cream over medium meat. Add potatoes and cook for 6-7 minutes, or until the potatoes are just barely tender (they will continue to cook during the baking process). Season with salt and pepper and pour HALF of the potatoes into the baking dish.
4. Spread all of the spinach and corn mixture over the top of the potatoes, spreading evenly, then add the remaining potatoes and milky sauce. Spread potatoes evenly, then sprinkle all the cheese on top. (MAKE AHEAD: you can cool the gratin at this point, cover and chill for up to 2 days. Bring to room temp before proceeding.)
5. Bake the gratin for 25 minutes, covered with foil, uncover and continue baking for another 10-15 minutes, until the cheese are golden brown and the gratin is bubbling. Allow to rest for at least 10 minutes before serving.
NOTES: If you’d rather make this in individual ramekins, prepare the same, but bake covered with foil for 10-15 minutes, then uncover for just 5 minutes.
Per Serving: 379 Calories; 27g Fat (63.2% calories from fat); 12g Protein; 24g Carbohydrate; 3g Dietary Fiber; 93mg Cholesterol; 218mg Sodium.