Spinach and Potato Gratin

Servings – 2 Ramekins or slices

cooking spray – $0.02
1 tbsp onions, minced – $0.04
1 cloves Garlic, minced $0.05
1.5 oz spinach – $0.41**
Salt – $0.01
1 small russet potato $0.55
6 oz milk 2% $0.42
.75 ounce fontina, grated $0.42

Total for recipe – $0.96 per serving
Calories: 110 Fat: 4.1 Protein: 5

Preheat oven to 350F
Put a pan on low heat.
Spray with cooking spray and add onions and garlic.
Sweat for 1-2 minutes.
Add spinach.
Salt liberally.
When it just begins to wilt, take off heat and set aside. This is important because if you let it wilt all the way, when it bakes, it’s going to go past buttery and savory into the rank sulfur-laden spinach we all avoided when we were wee things. This is a crime against spinach. Popeye would be ashamed.
Slice potatoes thinly with a mandoline, or by hand, as thin as possible.
Put milk in pan used for spinach.
Taste and add salt as needed (should be salty otherwise the potatoes will lack flavor, but remember more salt is coming from the cheese.)
Add potatoes to the pan.
Bring to a boil, reduce to a simmer.
Cook until the potatoes are beginning to soften, but still have shape.
Remove potatoes with a slotted spoon.
Layer in ramekins or small pan. Potatoes, then spinach. Pour in enough milk to just cover the potatoes. Sprinkle cheese lightly on top.
If using ramekins, make 2 full layers, add some flour to the milk and cook a little to thicken, and don’t put milk all the way to the top or it will be soupy.
Bake at 350F until cheese is bubbly, about 45 – 60 minutes.
Let slice/ramekin come to room temp, then refrigerate.

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