Recipe by Kumquat the Cat's friend
An Amish dish that is America's Midwestern comfort food at its very best. BF made this for supper with a few low fat substitutions and extra cheese:D Oh so fluffy potatoes with a chewy cheese crust. Make your kids love spinach! Yum! From Lehman's 50th Anniversary Cookbook (2005) based in northeast Ohio.
Top Review by SweetsLady + 3
I%u2019ve made this several times, always omitting the chives as a personal preference. My family likes them better with the cheese just stirred into the potatoes. We find baking overcooks the spinach and leads to a slightly bitter taste. When using fresh spinach, I barely wilt it in a little bit of bacon grease before mixing it with the potatoes %u2013 YUMMO!
- 4 potatoes, peeled and sliced
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 cup plain low-fat yogurt or 1⁄2 cup sour cream or 1⁄2 cup nonfat sour cream or 1⁄2 cup plain fat-free yogurt
- 2 tablespoons low-fat milk
- 2 tablespoons butter (optional)
- 10 ounces fresh spinach or 10 ounces frozen spinach, cooked and drained
- 2 tablespoons chives, chopped
- 1⁄4 teaspoon dill weed (optional)
- 1 -1 1⁄2 cup low-fat cheddar cheese or 1 -1 1⁄2 cup cheddar cheese, shredded
Directions See How It's Made
- Preheat oven to 400 degrees Fahrenheit.
- Peel and cook potatoes (slice 1/2-3/4 inch thick and boil for about 15 minutes) and put through ricer.
- Add salt, pepper, yogurt or sour cream, milk and butter (if using) to potatoes. Beat well until fluffy.
- Fold in spinach, chives and dill (if using).
- Place in lightly greased 8x8 casserole dish or loaf dish, top with cheddar cheese and bake 25-30 minutes or until cheese is browned.
- Recipe can be prepared a day ahead before final bake.