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Creamed Spinach Potato Gratin

2 pounds of gold fleshed potatoes

5 oz (1 bag) fresh spinach

1 ½ cups Whole Milk, warm

1 cup Heavy Cream, warm

1 onion (small to medium) finely diced

4 Tablespoons of butter

¼ cup flour

Dash of hot sauce

Salt and pepper

1 cup Gruyere cheese, shredded (can substitute Swiss)

Preheat oven to 350 Degrees.

Peel the potatoes and slice them thinly, about 1/8 inch thick. Place them in a bowl filled with cold water to prevent them from browning. Coarsely chop the spinach. In a large pan over medium heat, melt the butter. Add the flour and stir to combine. Cook the flour mixture for 2-3 minutes, stirring continuously. Slowly pour in the milk and cream and whisk to combine. Continue to cook, stirring continuously, until the sauce thickens (about 5mins). Remove from heat and season with hot sauce, salt, and pepper. Add spinach, diced onion and stir to combine.

Drain the sliced potatoes well and add them to the creamed spinach. Stir to combine and coat the potatoes making sure the potatoes are not stuck together and are coated well. Pour the mixture into a buttered casserole dish and top with the shredded cheese. Place the casserole dish on a baking sheet and bake about 1 hour and 15 minutes until cheese is melted and golden brown and potatoes are cooked through. Serve warm.

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