Garlicky Potato and Baby Spinach Gratin

• 1 cup heavy cream
• 1/4 cup plus 2 tablespoons freshly grated Parmesan cheese
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• Pinch of freshly grated nutmeg
• 1 tablespoon unsalted butter
• 3 ounces baby spinach (4 cups)
• 1 garlic clove, minced
• One 1/2-pound baking potato, peeled and sliced, on a mandoline, 1/16 inch thick

1. Preheat the oven to 425.
2. Butter an 8-by-12-inch baking dish.
3. In a glass measuring cup, combine the cream with 1/4 cup of the Parmesan and the salt, pepper and nutmeg.
4. In a medium skillet, melt the butter.
5. Add the baby spinach and minced garlic and cook over moderately high heat, tossing, until the spinach is wilted, about 1 minute.
6. Spread the potato slices in the baking dish and cover with the spinach.
7. Pour the cream over the top and shake the dish to distribute evenly.
8. Sprinkle the remaining 2 tablespoons of Parmesan over the top and bake for about 20 minutes, or until browned, bubbling and the potatoes are tender.
9. Let rest for 5 minutes before serving.

heavy cream, parmesan cheese, kosher salt, freshly ground pepper, nutmeg, unsalted butter, baby spinach, garlic, baking potato

Taken from www.foodandwine.com/recipes/garlicky-potato-and-baby-spinach-gratin (may not work)