Thanksgiving for us Canadians is just around the corner. Despite the fact that I have not been in Canada to celebrate a Thanksgiving in 20 years now, I still make a special day of it at our home here in Spain. One of the great things about being part of a multicultural family (Canadian/British/Spanish), is all the different traditions we get to celebrate. Not only do I keep my Canadian holidays, we celebrate a few British ones as well as embracing the many Spanish festivals. And there are a lot! So, it seems there is always something to celebrate. And who doesn't love celebrating!
With that being said, Thanksgiving is not meant for 30 degrees and blistering sunshine. Really, have you cooked a turkey with all the trimmings in that heat? Not always a pretty sight after 4 hours in kitchen. I am seriously considering time shifting Thanksgiving to a cooler month. Something to think about.
In the meantime, I do have Thanksgiving on my mind and all the wonderful dishes that you can include. Our Thanksgiving usually consists of Turkey (obviously), a selection of roasted veggies, some sautéed green stuff, pan gravy and stuffing. It is usually followed by something deliciously sweet and decadent. Sometimes, I like to add or change some of the traditional side dishes to some more non traditional things. Last year, we had Potato & Leek Cakes instead of mashed potatoes. Really adventurous. Although we loved them, we being the adults, the kids pushed them around their plates like some kind of toxic waste. So, maybe not this year.
Today, being Sunday, we had our family Sunday lunch. I tired out a new few things that just might be hitting the Thanksgiving table in a few weeks. This Potato & Spinach Gratin is definitely on the "list of possibilities". One of the big bonus features about this dish, you can make it before hand!! And when you have all stove tops simmering, two ovens bursting at the seams and all hell breaking loose, make ahead dishes are as welcomed as Mary Poppins!
This gratin is warm and welcoming like a big hug. That sounds kind of chiche, but it really is like that. It is a great side to any roasted meat or could even stand as a main course all on it's own for those week night suppers. And of course, you could include it in your Thanksgiving feast.
A few things to remember when making this gratin. Make sure the potatoes are sliced very thin to ensure them cooking through. Nobody likes raw potatoes. Squeeze all of the excess liquid out of the spinach. Otherwise, you will end up with an over liquidly dish. Not so nice. You should be on your way to a creamy and delicious Gratin. Happy Cooking!
Potato & Spinach Gratin
Serves 8 / Prep time: 20 minutes / Cook time: 1 hour 55 minutes
2 lb/1 kg potatoes, peeled and cut into very thin slices
1 Small onion, thinly sliced
300 Grams fresh spinach
1 Cup/240 ml heavy cream
1 1/2 Cups/150 grams Gouda cheese, grated
2 Garlic cloves, crushed
1 Tablespoon olive oil
1 Teaspoon oregano
1 Teaspoon rosemary
Small bunch of fresh chopped parsley
Butter, to grease baking dish
Preheat oven to 350 degrees F. Grease a deep sided 8 inch round baking dish.
Place the spinach in a colander set over a bowl. Pour over boiling water to wilt the spinach. Squeeze out as much excess water as you can and set aside.
In a medium skillet set over medium heat, add the olive oil and sliced onions. Give a good stir and cook for about 10 minutes until softened and lightly golden. Set aside.
In a medium saucepan set over high heat, add the cream and bring to a boil and add the garlic, oregano, rosemary, fresh parsley (reserving a small amount for the top),salt and pepper. Stir and remove from heat.
Add the potatoes to the cream mixture and coat well. Spoon about half of the potatoes into the baking dish. Top with half of the onions, half of the cheese and all the spinach. Top with remaining potatoes, onions and cheese. Pour over remaining sauce and sprinkle with remaining parley. Cover and bake for about 1 1/2 hours. Uncover and return to oven for 15 more minutes. Remove and leave a few minutes to set before serving.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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