Creamy Potato and Spinach Casserole

Ingredients:

• 4 medium potatoes (peeled and thinly sliced)
• 2 cups fresh spinach (washed and chopped)
• 1 onion (finely chopped)
• 2 cloves garlic (minced)
• 2 tablespoons olive oil or butter
• 1 cup heavy cream
• 1/2 cup milk
• 1 cup shredded cheese (mozzarella, cheddar, or a mix)
• 1/4 cup grated Parmesan cheese
• 2 large eggs
• 1 teaspoon nutmeg (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Prepare the Potatoes:
   • Boil the sliced potatoes in salted water for 5-7 minutes until slightly tender but not fully cooked. Drain and set aside.
2. Cook the Spinach:
   • Heat olive oil or butter in a skillet over medium heat.
   • Sauté the chopped onion and garlic until fragrant.
   • Add the spinach and cook until wilted. Season with a pinch of salt and pepper. Set aside.
3. Prepare the Sauce:
   • In a bowl, whisk together the heavy cream, milk, eggs, and nutmeg (if using). Add a pinch of salt and pepper.
4. Assemble the Casserole:
   • Preheat your oven to 375°F (190°C).
   • In a greased baking dish, layer half of the potatoes evenly at the bottom.
   • Spread half of the sautéed spinach mixture over the potatoes.
   • Pour some of the cream sauce over the layer.
   • Repeat the layers with the remaining potatoes, spinach, and sauce.
   • Top with shredded cheese and sprinkle Parmesan cheese on top.
5. Bake:
   • Cover the baking dish with aluminum foil and bake for 20 minutes.
   • Remove the foil and bake for another 15-20 minutes, or until the top is golden and bubbly.
6. Serve:
   • Let the casserole cool for a few minutes before slicing.
   • Garnish with fresh parsley and serve warm.

This creamy and hearty casserole is perfect for dinner or as a side dish. Let me know if you want adjustments or extra tips