Potato Florentine Pie

1. 1

   Preheat oven to 350; grease a 10 inch round and 2 1/2 inch deep oven-proof casserole dish.

2. 2

   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.

3. 3

   Drain the potatoes in a colander and return them to the pan, shaking them over the heat to dry them.

4. 4

   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).

5. 5

   If the potatoes seem too stiff, add more cream, beating it in a few tablespoons at a time.

6. 6

   Season with 1 teaspoon of salt and 1/2 teaspoon of the pepper.

7. 7

   Spread the potatoes in the prepared pan and set them aside.

8. 8

   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.

9. 9

   Add in the spinach; toss with the onion until the spinach begins to wilt.

10. 10

    Season with 1/2 teaspoon of salt, 1/4 teaspoon pepper, and the nutmeg.

11. 11

    Spread the spinach mixture over the potatoes, leaving a 1-inch border around the outside.

12. 12

    Bake the pie for 30 minutes, until puffed and golden; serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.