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Playing Rach's Spinach Riff on Classic Scalloped Potatoes

"These super-simple scalloped potatoes are a small riff on a recipe from the brilliant Mark Bittman that I make often," says Rach. For a special dinner, she likes to serve them with her mom's Boneless Rib Roast with Garlic and Herbs, along with Brussels sprouts and broiled or charred tomatoes

Ingredients

  • 4 tablespoons butter
  • 3 ½ to 4 Yukon gold potatoes, mandolin or slice very thin (1/8 inch)
  • Salt and pepper
  • Freshly grated nutmeg (about ¼ teaspoon)
  • 1 pound frozen spinach, defrosted, well drained in towel and separated
  • 3 cups half-and-half
  • ¾ cup Gruyere cheese
  • ½ cup grated Parmigiano-Reggiano

Yield

Serves: 6

Preparation

Preheat oven to 425°F, with rack at center.   

Grease a cast-iron skillet with a tablespoon of the butter.    

Premium RUST-RESISTANT™ Cast Iron Skillet

Premium RUST-RESISTANT™ Cast Iron Skillet

Rachael Ray
$60

Circle the potatoes in layers, seasoning with salt, pepper and nutmeg and dotting with pieces of butter as you go. Sprinkle in the defrosted chopped spinach as you go, as well. Pour over the half-and-half. Bring to boil and simmer 10 15 minutes. Reduce the half-and-half by half. Top with Gruyere and Parm and bake until golden, 10 to 15 minutes.