Ingredients

The following ingredients have 8 Servings
  • 1 (approximately 1⅛ pound) onion
  • 5 cups half and half
  • 1 tablespoon garlic, (minced)
  • 1½ teaspoons dried thyme
  • ⅛ teaspoon nutmeg
  • ¼ teaspoon allspice
  • 1½ teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 5 pounds Idaho Russet potatoes
  • 3 cups tightly packed, fresh spinach leaves, (washed and dried)
  • 3 cups Gruyère cheese, (grated)
  • 2 tablespoons unsalted butter, (melted)

Instruction

  • Peel the onion and cut it in half or quarters to grate it. A food processor with the grater attachment is easiest. Alternately, you can slice the onion super thinly. Add the grated onion to a strainer over a bowl and set aside.
  • In a large sauce pot, combine the half and half with the garlic, thyme, nutmeg and allspice. Bring to a boil and then immediately reduce to a low simmer. Simmer until the the mixture has reduced by about ¼, about 25 minutes. Remove from the stove, strain, and add the salt and pepper. Let it cool until it's warm, or to room temperature.
  • Peel the potatoes and slice them as thinly as possible, adding them to the half and half mixture as you go. Make sure the slices aren't stuck together and that all of them become well coated with the mixture. (I use the slicer attachment on my food processor for this.) Let the potato slices soak for about 30 minutes.