Spinach, Feta & Sweet Potato Gratin

Everyone loves a gratin........a gorgeous layered casserole, usually baked and topped w/ cheese or crispy bread crumbs.

This is the perfect healthy Thanksgiving side dish.

The original recipe uses regular potatoes, but since I love sweet potatoes, and they are so good for you, I substituted them for the regular Mr. Potato Heads, along w/ frozen spinach and a little feta, and turned out a Greek inspired healthy gratin.

I also used whole milk instead of the heavy cream, because I had a huge carton close to the expiration date.

The second time I made this, I cut the recipe in half to serve 4, and used an 8" x 8" Pyrex square dish.

Spinach, Feta & Sweet Potato Gratin: (serves 8-10)

4-5 sweet potatoes, peeled and sliced into 1/8" slices, divided
2 10oz. packages of frozen spinach, defrosted and squeezed of all water
2 yellow onions, sliced
1/2 cup of feta cheese
2 1/2 cups of heavy cream or whole milk
2 garlic cloves, minced
salt & pepper
(a little dill is nice in this to make like a spanakopita)
3 eggs

Butter a 9" x 13" gratin dish (I used a smaller 8 x 10 dish, but I know most people own a 9 x 13 Pyrex!).

Saute the onion slices in olive oil and set aside.

Using half of the sweet potato slices, layer the bottom of the baking dish with the slices, overlapping a bit.

Layer the defrosted spinach on top of the potatoes and season with salt & pepper. Add the onions.
Dot the spinach with the feta cheese.

End with the rest of the sweet potato slices.

Whisk the cream with the eggs, garlic and more salt & pepper. I added a little dill (if you are wondering what the green stuff is).

Pour the egg cream mixture over the contents in the dish and press down to absorb the liquid.

Cover tightly with foil and bake in a 375F oven for 40 minutes.
Uncover the foil and bake another 40 minutes uncovered.

Let rest 15 minutes before serving.

I love most of my sweet potato side dishes for the holidays, but this is up there with the best of them. SO GOOD!