l-3/4 lbs. med size Yukon gold potatoes, unpeelled
2 large onions, halved thinly sliced
l/4 cup or more water
2 tbsps. 9live oil
8 oz. mushrooms thinly sliced
l l0=oz. pkg. frozen chopped spinach, thawed, drained
4 garlic cloves minced
4 tsps. chopped fresh thyme
l cup sour cream
l/2 cup milk
2 oz. gruyers cheese sliced
Cook potatoes in large saucepan of boiling salter water until just tender, about 30 mins. Drain and cool, Cut potatoes into l/3″ thick slices, removing any loose peel. Set aside. Combine onions and l/4 cup butter in large skillet. Cover and simmer over med heat until onions are tender, stirring about l2 mins. Increase heat to med high; add 2 tbsps. oil, then mushrooms; saute uncovered until onions are deep golden about l0 mins. Add spinach, galric, thyme; stir 3 mins. Remove from heat. Stir in sour cream and milk. Season with s&p. Heat oven 350. Lightly oil llx7x2″ glass baking dish. Layer half of potato slices in dish. overlapping slightly. Sprinkle with s&0. Spread half of onion mix over. Repeat layering with remaining potatoes then onion mixture. Top with cheese. Bake gratin until hot, about 30 mins. Let stand 5 mins. and serve.
Omit water in beginning recipe – use the butter instead. Check if the olvie oil is actually needed.
Serves 8 side dishes. Bon Appetit May 2001