Categories: Main Dish, Potatoes
Ingredients
- 4 medium russet potatoes
- 2 1/2 teaspoons salt
- 3 tablespoons butter
- 1/2-3/4 cup heavy cream
- 1 cup freshly grated white cheddar cheese
- 3/4 teaspoon fresh ground black pepper
- 1/2 cup finely chopped onion
- 6 cups fresh spinach, washed and spun dry
- 1/8 teaspoon freshly grated nutmeg
Directions
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Preheat oven to 350°; grease a 10 inch round and 2 1/2 inch deep oven-proof casserole dish.
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Place the potatoes and 1 teaspoon salt in a saucepan with water to cover; boil for 15-20 minutes, until they are tender when pierced with a sharp knife.
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Drain the potatoes in a colander and return them to the pan, shaking them over the heat to dry them.
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Add 2 tablespoons of the butter, 1/2 cup of the cream, and the cheese, and mash the potatoes until they are smooth (if you prefer lumpy potatoes, go for it).
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If the potatoes seem too stiff, add more cream, beating it in a few tablespoons at a time.
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Season with 1 teaspoon of salt and 1/2 teaspoon of the pepper.
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Spread the potatoes in the prepared pan and set them aside.
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In a 12-inch saute pan, melt the remaining 1 tablespoon of butter; add in the onion and saute until it is limp, about 4 minutes.
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Add in the spinach; toss with the onion until the spinach begins to wilt.
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Season with 1/2 teaspoon of salt, 1/4 teaspoon pepper, and the nutmeg.
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Spread the spinach mixture over the potatoes, leaving a 1-inch border around the outside.
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Bake the pie for 30 minutes, until puffed and golden; serve immediately.