- Servings: 6 to 8
|1 lb||Smoked Gouda, shredded|
|3 cups||Heavy Whipping Cream|
|1||Small White Onion, minced|
|½ tsp||White Pepper|
|2 oz||Each of Softened Butter & Flour, mixed together|
|Salt & Pepper, to taste|
|2 oz||Extra Virgin Olive Oil|
|1||Garlic Clove, minced|
|8-10||Medium Round Red Potatoes|
|1½ cups||Red Pepper, cut into thin slices or julienned|
Preheat oven to 350 degrees. Place HALF of the Gouda in a bowl; set aside in refrigerator for use later. (The other half will be used with the heavy cream.) Combine the heavy cream, minced onion, white pepper, and nutmeg in a medium saucepan over medium heat. Once the heavy cream starts to boil, lower the heat to a simmer. Add one portion of the shredded Gouda, a little at a time, whisking constantly, until all is incorporated. Add the combined butter and flour mixture to the sauce. Simmer about 5 minutes to thicken. Season with salt and pepper, to taste. Meanwhile, in a small sautÃ© pan heat the olive oil and sweat the garlic until slightly browned. Add spinach and wilt slightly. Remove from heat and reserve. Slice potatoes on a grater. (The slices should be about 1/8Â” thick, or the thickness of a half dollar.) In a large bowl mix together the sliced potatoes, wilted spinach, sliced red pepper, and the thickened sauce. Spray the bottom and sides of a large lasagna pan with cooking spray. Add the mixture and smooth out to fill the whole pan. Cover with foil and place in the oven to bake at 350 degrees for 45 minutes. At the end of the 45 minutes, remove the pan and increase the heat to 400 degrees. Remove the foil and sprinkle the remainder of the Gouda over the potatoes. Place back into oven; bake for 15 to 20 minutes. Remove the potatoes when the cheese is melted and forms a golden brown crust.
The Gouda adds a smoky flavor which complements the spinach and red pepper. It seems like a lot of work and real complicated, but it is really simple once you get started.