Ingredients

• butter, room temperature, for baking dish
• 5-6 medium-sized red potatoes, washed, peeled, and sliced 1/8-inch thick, divided
• 3 cans (13.5 ounce-Cans) Spinach, washed and drained, pat dry with paper towel
• 1/2 cup crumbled feta cheese
• 2 1/2 cups heavy cream
• 3 eggs
• salt and pepper to taste

Instructions

• Preheat oven to 375 degrees.
• Rub a 13x9 baking dish with butter.
• Layer half of the potato slices in dish, overlapping slightly.
• Spread the spinach on top of the potato slices
• Add the crumbled feta cheese over the spinach
• Layer the rest of the potato slices on top.
• In a separate mixing bowl, whisk together the heavy cream, eggs, and salt and pepper.
• Pour the cream mixture into dish to cover potatoes; cover with foil.
• Bake for 40 minutes, or until potatoes are tender when pierced with a fork.
• Remove foil and continue to bake until top of gratin is golden, 35 to 40 minutes.
• Let rest 15 minutes before cutting and serving.