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For Christians, Easter is often regarded as more important than Christmas. It is the time we celebrate the resurrection of Jesus from the dead, integral to our Christian faith and belief in a Holy and Just God. The weeks leading up to Easter are often filled with reverence and introspection, and many observe the season of Lent, a 40-day (ish) period of time beginning Ash Wednesday and culminating Easter Sunday (the actual number of days is 46). Religions differ when it comes to the duration of Lent and the practices surrounding it, but the purpose remains the same…to prepare one’s heart and mind for Easter through prayer and other spiritual disciplines, fasting and the denial of certain foods being the most common. Jesus spent 40 days fasting and praying during his time in the wilderness before he began his Earthly ministry where he was being tempted by Satan and Lent is often thought to have be observed in commemoration of that time.
As we prepare for Easter, our daily Bible readings are focused on Jesus’ death and resurrection. Our church also hands out a kid-friendly Easter devotional that we have been studying as we prepare our hearts this season. And while the practice of self-denial is common during this season, we strive to avoid indulgence throughout the whole year, rather than during one specific time during Easter.
I stopped eating meat many years ago for health and personal reasons, and while I didn’t find the transition to be difficult, many people have a real struggle giving up meat, particular during Lent. Since I am always testing out new recipes and exploring creative ways to make meals that are hearty and flavorful in the absence of meat, I thought I’d share this easy Spinach, Gruyere and Potato Gratin recipe. Speaking of indulgence, this recipe contains Gruyere (one of my all-time favorite cheeses!), butter, and half-and-half, all of which contribute to the dish’s richness. You could serve this as a stand-alone dish, but I recommend pairing it with a fresh salad or steamed vegetables. All of the ingredients can be found at your local Walmart, and if you’re looking for specialty/artisan cheeses like gruyere, look for the special refrigerated case in the produce section.
- 1 1/2 pounds of Honey Gold Potatoes cut into 1/8 inch slices
- 1 T olive oil
- 1 shallot diced
- 4 ounces of fresh organic spinach
- 2 T unsalted butter
- 2 T flour
- 1 cup half and half
- salt and pepper to taste
- 1/2 cup Gruyere shredded
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Sauté shallot in olive oil over medium heat until soft but do not brown
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Add spinach and cook until wilted
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Layer spinach in a 9-inch round baking dish
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In a small pan, melt butter over medium-high heat
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Whisk in flour
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Add the half and half and whisk until thickened, approximately 5 minutes
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Season with salt and pepper
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Pour mixture over spinach
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Layer potatoes in concentric circles, pressing them down to submerge them slighting in mixture
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Sprinkle gruyere cheese on top of potatoes
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Cover with aluminum foil and bake at 350 degrees F for 40-45 minutes
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Uncover and broil on low-medium heat for 5-10 minutes until cheese is browned
This dish is absolutely delicious, if not a bit indulgent. My only comfort is knowing that it contains almost a whole package of fresh organic spinach. Straightforward and easy to prepare, my main tip would be to invest in a mandolin if you often incorporate potatoes into your dishes. The thinner you slice your potatoes, the faster they will cook so keep that in mind when slicing. Also strive to use a potato variety that will not fall apart during the baking process. Remember not to be afraid to get creative…vary the type of cheese (s) used, substitute kale for spinach and add in your favorite herbs and spices!
Looking for additional vegetarian recipes? Check out these Lenten-inspired ideas from my fellow Walmart Moms!
Vegetable Rice Slow Cooker Caldo
Kale and Corn Crustless Quiche
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