Potato Spinach Gratin

• 3 shallots, thinly sliced
• 1 tablespoon butter
• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 1 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1/8 teaspoon ground nutmeg
• 3 pounds medium potatoes (about 9 medium), peeled and thinly sliced
• 1 cup shredded Gruyere or Swiss cheese
• 1 tablespoon cornstarch
• 1-1/2 cups 2% milk
• 1 cup heavy whipping cream

1. In a large skillet, saute shallots in butter until tender. Add the spinach, 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg.
2. In a greased 3-qt. baking dish, layer half of the potatoes, 1/3 cup cheese and half of spinach mixture. Repeat layers. Top with remaining cheese.
3. In a small bowl, combine the cornstarch, milk, cream and remaining salt and pepper until smooth. Pour milk mixture over cheese.
4. Cover and bake at 350u0b0 for 1 hour. Uncover; bake 15-20 minutes longer or until potatoes are tender.

shallots, butter, spinach, salt, pepper, ground nutmeg, potatoes, gruyere, cornstarch, milk, heavy whipping cream

Taken from www.tasteofhome.com/recipes/potato-spinach-gratin/ (may not work)