Spinach, Feta and Potato Gratin

• 6 whole Red Potatoes, Washed, Peeled, And Sliced To 1/8-inch Thickness, Divided
• 3 cans (13 1/2 Oz. Size) Spinach, Washed And Drained Then Patted Dry With Paper Towel
• 1/2 cups Crumbled Feta Cheese
• 2- 1/2 cups Heavy Cream
• 3 whole Eggs
• Salt And Pepper, to taste
• Butter For Baking Dish

1. Preheat oven to 375 F. Rub a 2-quart baking dish with butter.
2. Layer half of the potato slices in the dish, overlapping the slices slightly.
3. Spread the spinach on top of the potato slices.
4. Add the crumbled feta cheese over the spinach.
5. Layer the rest of the potato slices on top.
6. In a separate mixing bowl, whisk together the heavy cream, eggs, and salt and pepper.
7. Pour the cream mixture into the dish to cover potatoes then cover dish with foil.
8. Bake for 40 minutes, or until potatoes are tender when pierced with a fork.
9. Remove foil and continue to bake until top of gratin is golden, 35 to 40 minutes.
10. Then remove the dish from the oven and let potatoes rest 15 minutes before cutting and serving.

red potatoes, paper, feta cheese, heavy cream, eggs, salt, butter

Taken from tastykitchen.com/recipes/main-courses/spinach-feta-and-potato-gratin/ (may not work)