Recipe: Vegetables Fit for a King (Creamed Spinach and Potato Au Gratin) from McCall's Cooking School

VEGETABLES FIT FOR A KING FROM MCCALL'S COOKING SCHOOL
(Creamed Spinach and Potato Au Gratin)

FOR THE MASHED POTATOES:
2 1/2 pounds potatoes, pared and quartered
1 Tablespoon salt
Water
1/2 cup milk
1/4 cup butter or margarine
1/8 teaspoon white pepper
Dash cayenne
2 eggs yolks
FOR THE CREAMED SPINACH:
1/4 cup chopped onion
2 Tablespoons butter or margarine
3 Tablespoons flour
1 1/2 cups light cream
2 pkgs. (10-oz size) chopped frozen spinach, cooked according to package directions and squeezed dry
3/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon nutmeg
1 Tablespoon grated Parmesan cheese

TO MAKE MASHED POTATOES:
Put potatoes and salt in a large saucepan; add cold water to measure 1 inch deep. Bring water to a boil over high heat. Cover; reduce heat and simmer 20 minutes, or until potatoes are tender. Drain and return to saucepan.

Place pan over low heat and cook about 5 minutes, stirring constantly with a wooden spoon until potatoes are dry. Using a portable electric mixer, beat potatoes on medium speed until smooth and no lumps remain.

In a small saucepan, heat milk and butter until butter melts-don't let milk boil. Gradually add hot milk mixture to potatoes, while beating potatoes constantly, until they are smooth, light and fluffy. Beat in white pepper, cayenne and egg yolks.

TO MAKE SPINACH:
In saucepan, saut onion in butter until tender, but not brown. Remove from heat and stir in flour. Gradually stir in cream; bring to a boil, stirring constantly. Add spinach, salt, pepper and nutmeg, cook 3 minutes longer or until hot.

Grease a shallow 9-inch round ovenproof serving dish. Spoon spinach mixture into center of dish. Fit a pastry bag with a number 5-star tube and fill with potato mixture. Pipe large potato rosettes around edges of spinach mixture. Sprinkle with cheese.

To take to a covered-dish dinner: Cover Creamed Spinach and Potato au Gratin with aluminum foil and bake just before serving. Preheat oven to 425 degrees F. Uncover spinach and bake 15 minutes, or until potatoes are a light golden brown.

Makes 8 servings