Courtesy of PureZing

Serves 6-8

INGREDIENTS:

1 lb. spinach, trimmed and washed
3 eggs, beaten
2 ¼ cups heavy cream, room temperature
1 clove garlic, pressed or very finely minced
¼ teaspoon freshly grated nutmeg
¼ teaspoon cayenne
1 ½ cups Gruyere or Parmesan, freshly grated, divided
1 ½ cups mixed fresh herbs: chives, sorrel, mint, parsley, chopped
2 ½ lbs. round, red potatoes, thinly sliced
Sea salt and freshly ground pepper to taste

DIRECTIONS:

Cook damp spinach in a covered pan and, stirring once, wilt the spinach. Cool, drain and squeeze spinach. Chop finely. Beat the eggs and cream together in a bowl. Add garlic, nutmeg, cayenne, herbs and mix well. Add spinach and 2/3 thirds of the grated cheese.

Preheat oven to 350 degrees.

Assemble:
Lightly grease a 9-inch springform pan.

Slightly overlapping the potatoes, cover the bottom of the pan with one layer. Spread a thin layer of the spinach cream mixture over the potatoes. Lightly salt and pepper.

Add another layer of the potatoes. Add another layer of the spinach. Lightly salt and pepper.

Continue; ending with layer of slightly overlapping potatoes on top.

Sprinkle the remaining grated cheese evenly over the potatoes.

Cover the springform pan with foil.

Place the pan in the bottom of a roasting pan and set on the middle shelf of the oven. Pour boiling water into the roasting pan until it is halfway up the sides of the springform pan.

Bake 1 ½ hours till potatoes are tender in middle of pan. (insert a thin knife to test)

Remove foil and continue baking, browning the cheese on top. Remove the outer ring of pan.
Cut into pice shaped wedges.