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    BAKED POTATOES AND SPINACH MOLD     

   Ingredients :
 
2 cups heavy cream
1 cup milk
10 oz (300 g) emmenthal cheese or similar, grated
7 oz (200 g) ham (optional)
2 lb 4 oz (1 k) white potatoes, peeled
1 cup spinach leaves, cut julienne style, cooked
½ cup mozzarella cheese, shredded
4 eggs
Salt
Pepper
Nutmeg

   Preparation:

Combine milk, cream, salt, pepper, nutmeg and eggs in a bowl. Shred potato coarsely and add it immediately to milk and cream mixture, to avoid potato from darkening. Add ham, cheese and spinach. Mix well.

Place mixture into a greased heatproof mold and sprinkle mozzarella cheese on top.

Cook in preheated moderate oven 350°F (180°C) for 1 hour or until set and golden.
        8 servings
       
 
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