I made this quite some time ago. And because I'm just now getting around to blogging about it, I learned a valuable lesson. Always keep pen and paper on hand when creating a recipe. You won't necessarily have time to type it out that night and may just forget what it was you wrote about. Luckily, I try to make really simple meals and know I can easily replicate this one because I used few ingredients.
This recipe came about as the leftovers of a large batch of garlic-almond sauce. After all, if I was going to blanch almonds, I might as well do the whole bag. And indeed I did! It's time consuming, but when you have the opportunity, it's always nice to prep for another meal if you're already going to the trouble with this one.
Paul was stunned that I spent such little time actually prepping our Sunday dinner, and most of all, he was surprised and please with what was in it. Best of all, you can sub out the real cheese and have a vegan and gluten-free meal!
If I ever find time to put this recipe together again, I think I will add a little more liquid. The spinach on top got crisp. I do not by any means think it hurt. But it does look funny. And presentation with a meal is so valued in our house.
Recipe for Spinach Potato Gratin
- 3 lbs. potatoes, diced
- 3 cups washed spinach
- 3/4 cup diced onions
- 3 cups garlic-almond sauce
- 1/2 pound cheese of choice, shredded (I believe mine was mixed to use up what was in the fridge.)
You can easily use pre-cooked potatoes with this recipe.
Mix potatoes, spinach, onions and half of the cheese together and pour into 9x13 oven-safe dish. Pour almond sauce evenly over the casserole. Top with remaining cheese. Bake at 400 F about 30 minutes or until potatoes are cooked.
Recipe for Garlic-Almond Sauce
Adapted From Gourmet Magazine, April 2009
- 1 1/2 cups blanched almonds
- 5 garlic cloves
- 2 1/2 (or more) cups water
- 2 Tablespoons unsalted butter
- 1 teaspoon salt or to taste
Blend equal parts almonds and water with garlic in blender.
In skillet, melt butter completely and add almond puree. Once thickened, add remaining water slowly. Add salt and crushed red pepper, if desired.
