Sweet Potatoe and Spinach Gratin

This is also vegetarian, fairly easy, fairly cheap, and surprisingly yummy. At least I was surprised when I made it. Kari and Darcie both liked it. Sarah, you never got to try it.

Ingredients:

2 tablespoons of butter (you'll need a total of 4 tbls)
1 small onion, finely chopped
3 pounds frozen spinach, thawed and liquid pressed out

2 cups whole milk
2 garlic cloves, minced
2 tablespoons flour
2 tablespoons of butter

2 pounds medium sweet potatoes, peeled and cut into 1/8-inch thick rounds
1 tablespoon minced fresh Italian parsley
Fine sea salt
Freshly ground black pepper
6-8 ounces shredded Swiss cheese

1. Peel and slice your potatoes. In the mean time sautee your thawed, drained spinach with about 2 tablespoons of butter and your chopped onion in a frying pan. Season your spinach with some salt/pepper.

2. Make a bechamel (white) sauce by melting your 2 tablespoons of butter in a pot. Then whisk in your flower until it all gets lumpy. Then slowly add in your milk constantly whisking to get a smooth sauce. Then add some salt, pepper, garlic and a pinch of nutmeg to spice it up.

3. Get out a 9x13 or whatever-that-average-casserole-size-is dish, and cover it with a layer of sweet potatoes, some salt and pepper on the potatoes as well as some of your chopped parsley, then your spinach mix, then your white sauce, then sprinkle some cheese. Repeat the whole thing and make one more layer.

4. Bake the baby at 400 Degrees for about 50-60 minutes. Let it stand for about 10 minutes after you pull it out.

P.S. The orginial recipe layered this differently. I've never tried it, but you could. Basically you do the potatoes, then cheese, then spinach, then cheese, then potatoes again, cheese, spinach, and then the bechamel sauce. I think I didn't do that because I didn't have enough room or something. Also, you can stretch your sauce by simply adding more milk, and then a bit more flour if it gets too runny...