Potato Gratin with Baby Spinach, Turkey, and White Cheddar
The key to making these potatoes rich and flavorful without adding lots of butter is simmering them in milk before baking.
Recipe by Cooking Light April 2002
The key to making these potatoes rich and flavorful without adding lots of butter is simmering them in milk before baking.
Wanted to like this but it took more effort than results, which were a little watery. Could use some tinkering b/c the flavors were nice.