Potato, Spinach and Onion Gratin

By Pearly

Ingredients

• 1 3/4 lb medium size potatoes, unpeeled
• 2 large onions, halved
• 1/4 c water
• 2 T olive oil
• 8 oz mushrooms, thinly sliced
• 1 10 oz pkg frozen chopped spinach, thawed, drained
• 4 garlic cloves, minced
• 4 tsp chopped fresh thyme
• 1/4 tsp ground nutmeg
• 1 c nonfat sour cream
• 1/2 c low fat milk
• 2 oz thinly sliced cheese

Preparation

Step 1

Cook potatoes in large saucepan of boiling salted water until just tender, about 30 min. Drain and cool.

Cut potatoes into 1/3 inch thick slices, removing any loose peel. Set aside.

Combine onions and ¼ c water in large nonstick skillet. Cover and simmer over medium heat until onions are tender, stirring occasionally and adding more water by tablespoonfuls if mixture is dry, about 12 minutes.

Increase heat to medium-high; add 2 tablespoons oil, then mushrooms; sauté uncovered until onions are deep golden, about 10 minutes. Add spinach, garlic, thyme, and nutmeg; stir 3 minutes. Remove from heat. Stir in sour cream and milk. Season with salt and pepper.

Preheat oven to 350°. Lightly oil 11x7x2 inch glass baking dish. Layer half of potato slices in prepared dish, overlapping slightly. Sprinkle with salt and pepper. Spread half of onion mixture over. Repeat layering with remaining potatoes, then onion mixture. Top with cheese. Baked gratin until hot about 30 minutes.