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Ingredients
- 2 lb Russet, (baking) potatoes (about 3 large)
- 2 lb Fresh spinach, washed well and the coarse stems discarded
- 1/2 lb Feta cheese
- 1Â 1/2 c. Half-and-half
- 3 lrg Large eggs
- 1Â 1/2 tsp Salt
- 3/4 tsp Black pepper
Directions
- Preheat the oven to 350F. Oil an 8-inch-square (2-qt) 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 min, or possibly till they are just tender, drain them in a colander, and rinse them briefly under cool water. In the kettle cook the spinach in the water clinging to the leaves, covered, over high heat, stirring occasionally, for 2 min, or possibly till it is wilted, drain it, and refresh it under cool 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 in the Feta. In a bowl whisk together well the half-and-half, the Large eggs, the salt, and the pepper, add in half the custard to the spinach mix, and pulse the motor of the processor till the mix is coarse.
- Transfer the potatoes to the prepared baking dish and spread them in an proportionately layer. Pour the remaining custard over the potatoes, shaking the dish slightly to distribute the custard proportionately, and top the potatoes with the spinach mix, smoothing the top. bake the gratin in the middle of the oven for 45 to 50 min, or possibly till it is set in the middle, and let cold on a rack for 30 min. 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 min, or possibly till top is golden, and serve it cut into squares.
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