November 16, 2006

Mashed Potatoes Gratin

2 1/2 lb potatoes, peeled* and chopped
1/2 lb frozen spinach
1 cup frozen peas
1 cup fresh broccoli
1/2 cup sharp cheddar, grated
1/2 cup milk
2 eggs
1 onion, sliced
3 tablespoons bread crumbs
1 tablespoon paprika
1 tablespoon butter
1 tablespoon olive oil

Preheat oven to 425. Grease or spray a 3 quart lidded casserole dish. Bring a large pot of salted water and potatoes to boil. Cook until the potatoes are tender and easily pierced with a fork. Meanwhile, heat oil and butter together in a saucepan. When hot, add onion and cook over low heat until golden brown and near caramelized. In a small sauce pan or in a wire basket over the potatoes steam the broccoli, peas and spinach. Drain both the potatoes and the vegetables when ready. In small bowl or measuring cup beat together the egg and milk. Pour over drained potatoes and mash. Gently fold in vegetable mixture and the onions. Spoon into prepared bowl. In a small bowl, mix together bread crumbs, cheese and paprika. Sprinkle evenly over potato mixture. Bake, covered, for 15 minutes then uncover and bake an additional 10 minutes. The top should be lightly browned and slightly bubbly. Serve hot.

*depending on the variety of potato, it may be easier to boil the potato first and then remove the skin.

Spring this recipe!

My thoughts:
This would make a wonderful side dish, but to tell the truth, it was the whole of our dinner tonight. It does create a number of dishes to wash for what is basically a simple dish but it is well worth it. Lots of vegetables, but still homey and comforting. What could be better on a violently rainy day?