Scalloped Potatoes With Spinach And Nutmeg - cooking recipe

Ingredients

1 Tbsp. butter
3 c. chopped onions
2 (10 oz.) pkg. frozen leaf spinach, thawed and drained
1 1/2 c. whipping cream
3/4 c. canned low-salt chicken broth
3/4 c. dry white wine
3 lb. Russet potatoes, peeled and sliced very thin
2 tsp. ground nutmeg
1 1/2 c. grated Cheddar cheese

Preparation

Melt butter in heavy large skillet over medium heat.
Add onions and saute until translucent (about 8 minutes). Add spinach and cook until liquid evaporates, stirring occasionally, about 6 minutes. Season with salt and pepper.
Cool.