And yet another long lost friend is the author of a chicken recipe that everybody, but truly everybody loves. And even if sometimes it is sad: friends may go - but real good recipes are here to stay!
Finely sliced potaoes covered by just wilted spinach
....and covered by another layer of very finely sliced potatoes
Fresh from the oven: spinach and Potato Gratin
"le beau reste" as the French say
To feed 4 to 6 people you need:
750 g (1 1/2 lbs) potatoes, peeled and very finely sliced. A big bag (500g/ 1lb) of baby spinach leaves, 1 clove of garlic, 300ml (1 1/2 cups) of crème fraîche (or sour cream or double cream), pepper and nutmeg fresh from the mill and kosher salt. A handful of grated cheese (Gruyère is best).
Butter a gratin dish and cover in one even layer of very finely sliced potatoes. Generously sprinkle with freshly milled pepper and nutmeg and kosher salt.
In a big pan heat a few drops of olive oil add the spinach and let wilt. Discard spinach into a sieve, let cool and press out most of the moisture. Distribute the spinach over the first layer of potaoes, then cover with another layer of sliced potatoes. Season as before - generously please as potatoes "eat" spices - i.e. need rather a lot of them. Very finely mince (or press) one clove of garlic and stir into the crème fraîche, sour cream or double cream, dilute with a little bit of milk if necessary to give the cream pouring consistency. Pour over the spinach-potato gratin, sprinkle with a generous handful of grated cheese and let bake in a preheated oven at 180°C/350°F for 40 to 45 minutes. I like to serve this alongside smoked or poached salmon.