Another GREAT recipe. I couldn't stop eating. The blend of potatoes with spinach and artichokes so very good. To top it off, rich pine nuts what a great combination.
1 15oz can artichoke hearts (not marinated)
2 tbsp olive oil
2 garlic cloves, minced
5 cups fresh baby spinach
Salt and freshly ground black pepper
1 tsp dried basil
1/2 tsp dried thyme
2 large russet potatoes, peeled and cut into 1/4 inch slices
1/2 cup vegetable broth
2 tbsp nutritional yeast
1/2 cup coarsely ground pine nuts
Preheat the oven to 375 degrees. Lightly oil a 2 quart gratin dish or casserole. Cut the artichoke hearts into thin slices and set aside.
In a large skillet, heat 1 tbsp of the oil over medium heat. Add the garlic, spinach, and salt and pepper to taste. Cover and cook until the spinach is wilted, stirring occasionally about 2 minutes. Stir in basil, thyme and salt and pepper to taste. Set aside.
Layer half of the potato slices in the prepared gratin dish. Season with salt and pepper. Top with the sliced artichokes, followed by the spinach mixture. Top with the remaining potatoes.
In a small bowl or measuring cup, combine the broth and the nutritional yeast and stir until blended. Pour over the gratin. Sprinkle ground pine nuts on top and then drizzle eith the 1 tbsp remaining oil. Cover with foil and bake until the potatoes are tender, about 40 minutes. Uncover and bake until the top is golden brown, about 10 minutes longer. Serve immediately.