Spinach Scalloped Potatoes

I’ve never been a big fan of vegetables, but I’m starting to like vegetables more because I have been slowly incorporating them into my diet.  I’m like a kid.  The first time I try them, I don’t like them.  I keep trying them, though, and then I think they’re okay as long as they are hidden in a thick sauce.  Eventually, I get to where I can tolerate them and then I start to like them.

The same rule applies to spinach.  At first, I didn’t like it at all.  Then I started to eat spinach artichoke dip and ranch spinach dip.  Now, I’ll eat some creamed spinach, but not much else. 

Since I love scalloped potatoes and can stand creamed spinach, I had the bright idea of mixing the two.  This dish comes totally from my head and tastes amazing.  I couldn’t even tell I was eating spinach.  You can customize this dish to your (spinach) liking; if you like spinach, then I would suggest increasing the spinach to two cups. 

Start by making the roux.  Melt 3 tablespoons (real) butter in a small saucepan.  Add ¼ cup flour and cook slightly, until flour starts to bubble (don’t let the flour brown).  Slowly stir in 1½ cups of milk (I used skim), ½ teaspoon salt, ¼ teaspoon black pepper, and 1/8 teaspoon nutmeg.  Let mixture thicken; remove from heat.

Thaw 1 cup frozen, chopped spinach and grate 1 cup smoked Gouda.  The spinach doesn’t have to be completely drained; it can have some moisture in it.  Peel 4 medium potatoes; using a mandolin, thinly slice potatoes.  Layer potatoes, sprinkle of salt, spinach, Gouda, potatoes, sprinkle of salt, spinach, Gouda, potatoes, sprinkle of salt, Gouda.  Pour roux over top of the layered mixture. 

Bake at 350 degrees Fahrenheit for 45 minutes.  Turn off oven and allow the casserole to set in the oven for another 15 minutes.  Doing this allows the sauce to set.  Remove from oven and allow to cool for 5 – 10 minutes before serving.