"A creamy cheesy au gratin potato dish with added spinach and caramelized onion goodness." — Mrs.Williams
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red potatoes, cubed
fresh spinach leaves
shredded Muenster cheese
Delicious! My new favorite au gratin recipe. I added a little extra salt just for personal preference.
This is good, but missing something; just don't know what. To be fair, I cut the recipe in half and used only whole milk. I'm not sure if that makes a big difference. I will try this again with more sauce to see if that helps. Glad I did a trial run before Easter dinner!
These potatoes are outstanding! I followed the recipe as written, and couldn't be more pleased, even the cook times are spot on! The sauce was perfect in 10 minutes, and the bake time is perfect also. I was a bit skeptical when I poured the sauce over the potatoes and spinach because I didn't think it was enough, but I was so wrong, this recipe is perfect as written. Next time I'm going to use Swiss cheese and add some crumbled bacon, now that sounds wonderful as well! I agree with Christina, I believe many types of cheeses could be used in this with great results. Thanks for the recipe :)
Hubby said to give this one 6 stars...It was that good! My mom insisted she had a block of muenster cheese, but of course, she didn't, lol, so I ended up using Butter Kase, but I could totally see using pretty much ANY cheese and this turning out fantastic! Instead of using 1 cup milk and 1 cup heavy cream, I just used 2 cups of milk and that worked out perfectly. These were truely delicious and I will be making them again and again! Thanks for sharing. :)
Decadent - a major contributor to tonight's dinner of grilled pork chops and "Bacon Wrapped Asparagus," recipe also from this site. I used unpeeled, small Yukon Gold potatoes and just a hint of grated fresh nutmeg. The cream sauce, spinach and nutmeg was a match made in heaven. I made no other changes in ingredients, and none in terms of measurements or in the cooking method. That makes this easy - it's perfect just as is. The spinach was a creative addition and the Muenster lent just enough, but not too much, flavor. Exquisite.
This recipe is delicious and I’ve made it several times, with modifications, in the last few months. Because of the high fat content as written I use olive oil instead of butter and 2% milk instead of heavy cream. And, since all I’ve had on hand were russet potatoes that’s what I’ve used. I also leave out the salt as the cheese has plenty and my husband has high blood pressure. As for the cheese I can say that I have made it with many types and mixes, and that the Muenster is definitely the best! This is now our favorite potato recipe, and although I’m sure it would taste much richer as written, the basic recipe idea is excellent and still a treat with all the cheese!
Abolutely Divine! I had no cream, so used 1 3/4c milk + 1/4c sour cream. Also, after baking 30 min covered & 20 uncovered, I put back in 300 degree oven, covered for about 30 min only because my guys hadn't made it home yet. Then popped back in just to melt the final cheese. These were so fabulous with grilled steaks & roasted asparagus! Everyon went back for seconds! Thanks for a great recipe!!
We thought this came out very well. I think I'd use a stronger-flavored cheese in the future, and I'd probably caramelize another onion or two as they were lost in mine. The recipe calls for more butter than the instructions say to use -- go with the instructions, as they have the correct ratio for a roux. The sauce doesn't seem like it's going to be enough for all the potatoes (I used 4 big Russets), but it is enough once the spinach shrinks in the oven :) Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach, Caramelized Onion, and Muenster Au Gratin Potatoes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 312
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