4-6 medium red potatoes
10-12 ounces fresh baby spinach
2 tablespoons melted butter
fresh ground black pepper
1/2 cup heavy cream
1/16 teaspoon freshly grated nutmeg
1/2 cup freshly grated Parmesan cheese
Preheat oven to 350.
Scrub potatoes and slice (skins on) into 1/4 inch rounds. (I use my mandoline slicer...but, but watch your fingers.)
Arrange 1/3 of the sliced potatoes in the bottom of a greased casserole dish.
Layer 1/2 of the fresh spinach on top. (I press it down a little.)
Brush with melted butter and season with salt and pepper.
Arrange a second layer of 1/3 of the potatoes on top of the seasoned spinach. (Again, I press down to try to get tighter layers.)
Repeat layering with the remaining spinach.
Brush, again, with melted butter and season with salt and pepper.
Layer the last of the potatoes on top of the spinach, again. (And...yes, again, press down to tighten the layers.)
Brush with the last of the melted butter and season to taste with the salt and pepper. (Beware of over salting and peppering with the repeated layers. However, the dish really needs the flavor at each layer, so don't skimp.)
Whisk the nutmeg and the cream together.
Pour over the potato and spinach layers in the casserole dish.
Cover (this is where a casserole with a glass lid is really handy) and bake for 40-50 minutes, or until potatoes are tender and cream is bubbling up around the layers.
Remove lid or foil and sprinkle the Parmesan cheese on top.
Heat oven to broil and carefully melt the cheese to toasty goodness.
Or, alternatively, leave the oven set at 350 and just slide the dish back in until the Parm is melted. (Serves 4-6)