Hey, hello, how was your weekend?
After weeks of unseasonably warm weather, we finally got our first snow of the season, which was just fine by me considering it was a weekend and I didn’t have any reason to leave my nice warm house.
Thanks to the weather, our weekend was spent getting some work done and feasting on some yummy comfort foods while watching “Making a Murderer.” (We finally jumped on that bandwagon, and it’s definitely worth the hype!)
These Au Gratin Potatoes with Spinach and Tomatoes were the ultimate snow day dish! It all started as a bit of a cleaning-out-the-fridge endeavor. When I looked at all of the items that I needed to use ASAP, I found a log of goat cheese, russet potatoes, cherry tomatoes, and fresh spinach. Several ideas popped to mind, but ultimately the au gratin idea beat out its competition.
I love traditional au gratin potatoes for the same reason everyone does – cheesy, bubbly goodness enveloping whisper-thin potatoes, and the crispy edge pieces? I just can’t take it! Add in sweet cherry tomatoes that pop in your mouth and creamy spinach all covered in a dreamy goat cheese sauce and you’ve got one heavenly cold day side dish (or main course – been there, done that).
Goat cheese for president!
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 ½ teaspoons table salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- 2 cups milk (I used 2%*)
- 4 ounces goat cheese, crumbled
- 4 cups thinly sliced peeled russet potatoes**
- ½ cup diced onion
- 2 cups loosely-packed fresh spinach
- 1 cup halved cherry tomatoes
- Preheat oven to 350 degrees.
- Melt butter on stovetop in a deep, oven-safe skillet or braiser over medium-low heat. Whisk in flour, salt, pepper, and garlic powder. Cook 2-3 minutes, whisking constantly.
- Slowly stream in milk while whisking constantly. Increase heat to medium and bring mixture to a boil, stirring frequently. Allow to boil for 2 minutes, until thickened (enough to cover the back of a spoon).
- Remove skillet from heat and whisk in goat cheese crumbles until melted and smooth.
- Fold in potatoes and onions, making sure that potatoes are well covered in cheese sauce. Stir in spinach. Gently fold in cherry tomato halves.
- Cover the skillet and bake for 1 hour. Uncover and bake for an additional 30 minutes, until potatoes are tender and dish is golden brown and bubbly.
**I sliced them on level 2 of this OXO Mandoline Slicer