Spinach And Potato Casserole

 Ingredients: 1 3/4 lb. spinach, 1 lb. baking potatoes, 1 cup milk, 4 oz. slivered fontina, 1/2 cup grated parmesan cheese, 5 tablespoons butter, salt. 

  Today I bring the very special and unique recipe spinach and potato casserole you can make & flow step by step and enjoy top class recipe from my classic recipes.   

    Trim the spinach. Wash in cold water, drain, but do not dry. Place in large pot and cook, without adding more water, until wilted. Drain well, let cool, squeeze out the excess water and force through a sieve or food mill, (1) Dice bacon and sauté in 2 tablespoons butter. Add spinach (2) and cook for a few minutes. Boil unpeeled potatoes in salted water. Let cool, then peel and slice. Grease the insides of a baking dish. Pour on 1/3 cup of the milk and add a layer of potatoes (3). Then a layer of spinach (4) and some of the fontina (5). Sprinkle with parmesan. Alternate lyres of potatoes, spinach, and fontina, finishing with fontina and parmesan (6). Spoon remaining milk over the top and dot with remaining butter. Bake at 400*, until bubbling hot.

1) Boil the spinach, drain well, squeeze out moisture.

2) Brown bacon in butter and the spinach. 

3) Butter a baking dish pour in a little milk, and arrange layer of potatoes over the bottom.

4) Spread a layer of spinach over the potatoes.

5) cover the spinach with some of the fontina.

6) Before baking, sprinkle with the remaining fontina and parmesan.

 Hope you will try this spinach and potato casserole recipe,