Mushroom and Spinach Potato Gratin

Now that I have posted all the recipes I made for Christmas Eve 2013 dinner, let’s move onto some meals I made for Christmas Day 2013 dinner.

Christmas Day 13 Menu

The main meal for the family was the Field Roast.  But since that wasn’t gluten free, I made the Baked Beans & Greens I made last year for my main dish.  For a starchy side dish, we also had this delicious Mushroom & Spinach Potato Gratin.  It was a great side with tons of healthy ingredients.

Mushroom Spinach Potato Gratin

This recipe was adapted from here:

Ingredients:

  • 4 russet potatoes
  • 4.5 cups sliced baby bella mushrooms
  • 4 garlic cloves
  • 11 oz baby spinach
  • 4 sprigs fresh thyme (about 2 tsp)
  • 1 tbsp olive oil
  • 1 cup vegan cheese*
  • sea salt
  • pepper

Directions:

  1. Preheat oven to 375F and spray a 13×9 inch casserole dish with nonstick spray.
  2. Steam spinach and set aside.
  3. Heat olive oil in a pan over medium heat and saute mushrooms until tender.
  4. Stir in garlic and thyme.  Remove from heat.
  5. Clean potatoes and slice to about 1/8 inch thick using a food processor.
  6. Assemble: Layer 1/3 of the potatoes in the bottom of the pan.  Squeeze moisture from spinach and layer on top of the potatoes.  Layer 1/3 the cheese,  1/3 potatoes, mushroom mixture, 1/3 cheese, 1/3 potatoes, and 1/3 cheese.
  7. Sprinkle with sea salt and pepper.
  8. Cover with aluminium foil and bake for 45 minutes.  Remove foil.  Bake for another 20 minutes or until potatoes are tender and start to brown.

*For the vegan cheese we used a mixture of 1/2 Parmesan cheese and 1/2 Nutritional Yeast.  If you want more of an actual “cheesy” flavor, try using Daiya cheddar cheese (this is what we are going to try next time.)

For a layered casserole, this recipe wasn’t too difficult at all.  It doesn’t take long to prepare everything and after that it is just layering everything.

Mushroom Spinach Potato Gratin 2

Christmas Day 2013:

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