Spinach and Sweet Potato Gratin

Ingredients

• Salt (to taste)
• Pepper (to taste)
• Shredded mozzarella cheese (1 cup)
• Grated parmesan cheese (1/2 cup)
• Milk (1 cup)
• All-purpose flour (2 tablespoons)
• Butter (2 tablespoons)
• Garlic, minced (2 cloves)
• Onion, finely chopped (1 medium)
• Spinach, fresh or frozen (2 cups)
• Sweet potatoes, peeled and thinly sliced (2 large)

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
2. Steam or boil the sweet potato slices until just tender, about 10 minutes. Set aside.
3. For the spinach, if using frozen, thaw and squeeze out any excess moisture. If using fresh, blanch in boiling water for 1-2 minutes, then drain and squeeze out any excess moisture.
4. In a large skillet, melt the butter over medium heat. Add the finely chopped onion and minced garlic, cooking until they soften and release their aroma, about 3-4 minutes.
5. Stir in the flour to create a roux and cook for another minute.
6. Gradually whisk in the milk, stirring constantly to prevent lumps. Continue to cook until the sauce thickens, about 5-6 minutes.
7. Remove the skillet from heat and stir in the Parmesan cheese. Add salt and pepper to taste.
8. In the prepared baking dish, layer half of the sweet potato slices, followed by half of the spinach. Evenly pour half of the sauce over the spinach.
9. Repeat the layers with the remaining sweet potato slices, spinach, and sauce.
10. Sprinkle the shredded mozzarella cheese evenly over the top.
11. Bake in the preheated oven for 25-30 minutes, or until the gratin is bubbly and the cheese is golden brown.
12. Allow the gratin to cool for a few minutes before serving to let the flavors meld together.