Recipe - Potato Spinach And Feta Gratin

2 pound Russet; (baking) potatoes
; (about 3 large)
2 pound Fresh spinach; washed well
and the
; coarse stems
; discarded
One half pound Feta cheese
1 One half cup Halfandhalf
3 lg Eggs
1 One half teaspoon Salt
Three fourths teaspoon Black pepper

Preheat the oven to 350F. Oil an 8inchsquare (2quart) baking dish
lightly, line it with wax paper, and oil the paper lightly. Peel the
potatoes and food processor fitted with a 2mm. slicing disk slice the
potatoes crosswise. (Alternatively, the potatoes may be cut or sliced up thin with a
handheld slicing device.) In a kettle of salted boiling water boil the
potatoes for 7 minutes, or until they are just tender, drain them in a
colander, and rinse them briefly under cold water. In the kettle cook the
spinach in the water clinging to the leaves, covered, over high heat,
stirring occasionally, for 2 minutes, or until it is wilted, drain it, and
refresh it under cold water. Squeeze the water from the spinach by wringing
it by handfuls in a kitchen towel, transfer it to the food processor fitted
with the metal blade, and add the Feta. In a bowl whisk together well the
halfandhalf, the eggs, the salt, and the pepper, add half the custard to
the spinach mixture, and pulse the motor of the processor until the mixture
is coarse.

Transfer the potatoes to the prepared baking dish and spread them in an
evenly layer. Pour the remaining custard over the potatoes, shaking the
dish slightly to distribute the custard evenly, and top the potatoes with
the spinach mixture, smoothing the top. bake the gratin in the middle of
the oven for 45 to 50 minutes, or until it is set in the middle, and let
cool on a rack for 30 minutes. Run a knife around the side of the dish,
invert the gratin onto a flameproof plate, and peel off the wax paper.
Broil the gratin under a preheated broiler about 4 inches from the heat for
10 to 15 minutes, or until top is golden brown, and serve it cut into
squares.

Gourmet April 1993

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