Sweet Potato Gratin with Spinach

Summary
Prep time	30 min
Cook time	30 min
Source	One Pan, Whole Family (pg 26)
Yield / serves	4-6 servings
Rating	Delicious

Ingredients

• 2 lb sweet potatoes
• 1 shallot
• 1 T olive oil
• kosher salt and freshly ground black pepper
• 3 eggs
• 1 c half-and-half
• 1 c ricotta cheese
• 1/2 t ground cinnamon
• 10 oz baby spinach

Preparation

Preheat the oven to 425°.

On a large cutting board, peel, quarter, and thinly slice the potatoes (I used a mandolin) and chop the shallot.

Heat a 12-inch ovenproof skillet over medium-high heat and add the olive oil. When the oil shimmers, add the potatoes and shallot along with 1 tsp salt and a few grinds of pepper. Toss to combine and cook, stirring every now and then, for 5 minutes or until the potatoes begin to soften. Transfer the pan to the oven and roast the potatoes for 15 minutes or until tender.

In a medium bowl, beat together the eggs, half-and-half, ricotta, and cinnamon along with 1/2 tsp salt and a few grinds of pepper to make a custard.

Return the potatoes to the stovetop over medium-high heat (careful: the handle is hot) and add the spinach in bunches, stirring and adding more as each previous bunch wilts. Check the potatoes with the tip of a knife to make sure they're soft. If they aren't, cook another couple of minutes and check again. The potatoes must be fully cooked before adding the custard. Taste, adding more salt and pepper if it needs it.

Reduce the oven temperature to 350°.

Pour the custard into the hot pan and return it to the oven. Bake until the custard is set, about 10 minutes.

Divide the gratin among heated plates and serve hot.