8 red potatoes, cubed or sliced
5 ounces fresh spinach leaves
¼ cup butter
1 onion, sliced
1 teaspoon minced garlic
3 tablespoons all-purpose flour
½ teaspoon salt
1 cup milk
1 cup heavy cream
2 cups shredded Muenster cheese
oven to 400 degrees. Combine the potatoes and spinach in a 9×13 inch baking
dish; set aside.
3 tablespoons of butter in a saucepan over medium-low heat. Stir in the onion
and cook until dark brown, about 15 minutes. Stir in the garlic and flour; cook
1 minute more. Season with salt, and stir in the milk and cream and bring to a
simmer over medium heat; cook and stir until the sauce has thickened, about 10
minutes. Stir in ¾ of the Muenster cheese until melted, and pour over the
the potatoes with aluminum foil, and bake in the preheated oven 30 minutes.
Uncover, and cook 20 minutes more, then sprinkle with the remaining Muenster
cheese, return to the oven, and bake until the potatoes are tender and the
cheese is bubbly, about 10 minutes more.
birthday. Zac had requested a new potato dish and this is the one we tried.
This dish is so rich and cheesy, I think it’s the families new favorite!!