Potato, shiitake, and spinach gratin
Seves 6-8
2 tbs. olive oil
1 lb spinach coarsely chopped
2 cloves garlic, minced
1 lb. shiitake mushrooms, thinly sliced
6 russet potatoes, scrubbed and thinly sliced into rounds
2 cups heavy cream
1 cup coarsely grated Gruyere, cheddar, or other sharp melting cheese
salt and pepper to taste
Heat olive oil in a medium saucepan or cast-iron pan.
Add mushrooms and cook, stirring frequently for about 5 minutes.
Add spinach and garlic, and saute until wilted, about 5 minutes. Set aside.
Preheat the oven to 375 degrees.
Bring cream and potatoes to a boil in a separate pot, stirring frequently so the cream doesn't burn on the bottom of the pot. Simmer potatoes and cream for 10 minutes, or until partially tender, and remove from heat.
Grease the bottom of a 9x13 inch baking dish and continue to layer the creamy potatoes with the spinach and mushrooms. Salt to taste.
Top with gruyere or cheddar and bake for 45 minutes or until the gratin is browned and bubbling.
