Samantha Denton
Golden Scalloped Potatoes Florentine
a creamy, spinach-studded scalloped potato bake with Gruyère and Parmesan, baked to golden perfection.
Ingredients
- 2½ lbs potatoes, sliced ((russet or Yukon gold, 5-8 potatoes))
- 1/4-1/2 onion (sliced)
- 1 cup fresh spinach
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups whole milk, warm
- 1 cup heavy cream (or more milk for lighter version)
- 2 cloves garlic (minced)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- tiny pinch nutmeg
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1½ cups shredded Gruyère cheese
- 1/2 cup grated Parmesan
Method
- 1
1. Preheat Oven to 375°F. Grease a baking dish with butter or oil.
- 2
2. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbling. Slowly whisk in warm milk and cream. Add garlic, spinach, salt, pepper, seasonings and herbs. Simmer until thickened (5–7 min). stir in cheese until melted.
- 3
3. Line up the Potatoes and onions: Line up rows of potatoes and place onions sporadically between potatoes Spoon sauce over the top.
- 4
4. Bake until golden and bubbly, around 45 minutes
- 5
5. Let sit for 10–15 minutes to thicken before cutting.