You'll need only some last-minute assembly before popping this into the oven while the ham rests.
- Portion size 8 servings
- Credits : Holiday Best: 2005
In saucepan of boiling salted water, cover and cook potatoes until tender, about 20 minutes; drain well and return to pot. Mash with buttermilk, butter, salt and pepper until smooth. Spread in greased 13- x 9-inch (3 L) glass baking dish.
Spinach Layer: Meanwhile, rinse spinach; shake off excess water. In large saucepan or Dutch oven, cover and steam spinach over medium-high heat, with just the water clinging to leaves, stirring once, until wilted, about 5 minutes. In sieve, press out liquid; let cool enough to coarsely chop.
In skillet, heat oil over medium heat; fry onion until softened, about 4 minutes. Add spinach, salt and pepper; stir to combine. Spread over mashed potatoes. (Make-ahead: Cover and refrigerate for up to 12 hours.)
Cheese Sauce: In saucepan, melt butter over medium heat. Add flour; cook, stirring, for 1 minute. Gradually whisk in milk; cook, whisking, until thickened to consistency of whipping cream, about 10 minutes.
Stir mustard, salt and pepper into sauce. Add cheese; stir until melted. (Make-ahead: Place plastic wrap directly on surface; refrigerate for up to 12 hours. Rewarm to continue.)
Thinly slice eggs and arrange, slightly overlapping, over spinach. Cover with cheese sauce.
Bake in 350°F (180°C) oven until edges are golden, about 30 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 549 mg
- Protein 17 g
- Calories 360.0
- Total fat 16 g
- Cholesterol 217 mg
- Saturated fat 7 g
- Total carbohydrate 38 g
- Iron 25.0
- Folate 63.0
- Calcium 31.0
- Vitamin A 70.0
- Vitamin C 28.0