You know this is a casserole, with a fancy name. This dish was kind of an accident. I made sweet potato dauphinoise and I made spinach. When my husband overheated them on the same plate, they ran together and he said that’s how I should make it next time – so here it is, Sweet Potato Spinach Dauphinoise!
Sweet Potato Spinach Dauphinoise
- 2 cups plus 2 TBSP heavy cream
- 3 cloves garlic pressed
- A few sprigs of thyme
- 1 bay leaf
- 1 lb spinach cooked, drained, and squeezed dry slightly
- 2 lbs sweet potatoes, peeled and very thinly sliced (I do mine in food processor)
- 2 1/2 cups grated Gruyere cheese (or a combo of Swiss and a little Parmesan)
- Salt and pepper
- Heat oven to 350.
- Butter the inside of a 10x15x2 baking dish.
- In a large pan on low heat, place 2 cups cream, garlic, thyme, and bay leaf. Heat until steamy. Remove from heat.
- Remove bay leaf and thyme, add sliced potatoes, spinach, 2 cups of the cheese, and salt and pepper. Mix well.
- Pour the potatoes into the baking dish and smooth them down.
- Combine remaining 2 TBSP cream, and 1/2 cup cheese. Sprinkle over the top.
- Bake for about 1 1/2 hours until potatoes are very tender and the top is browned and bubbly.
- Let sit 10-15 minutes.
This is the whole casserole. The dark areas on top are spinach, so don’t let that concern you when you make it. As Mario Batali (Molto Mario) says that there’s a fine line between overcooked and perfect, and it’s the cook’s call!