1 TBSP butter
3 C chopped onions
2 - 10 oz packages of frozen leaf spinach, thawed, well drained
1-1/2 C whipping cream
3/4 C canned low salt chicken broth
3/4 C dry white wine
3 pounds russet potatoes (abt 6 large), peeled very thinly sliced
2 tsp ground nutmeg
1-1/2 cups grated cheddar cheese
Melt butter in heavy large skillet over medium heat. Add onions and sauté until translucent, about 8 mins. Add spinach and cook until liquid evaporates, stirring occasionally, about 6 mins. Season with salt and pepper. Cool.
Preheat oven to 400 F. Buuter 13x9x2-inch glass baking dish. Mix cream, broth and wine in bowl. Arrange 1/3 of potatoes in bottom of prepared dish, overlapping slightly. Season with salt and pepper and 1/2 tsp nutmeg. Top with half of spinach mixture. Pour 1/3 of cream mixture over. Repeat layering with 1/3 of potatoes, salt, pepper, 1/2 tsp of nutmeg, remaining spinach mixture and 1/3 of cram mixture. Top with remaining 1/3 of potatoes, overlapping slightly. Season with salt, pepper, and 1/2 tsp of nutmeg. Pour remaining cream mixture over.
Bake potatoes 45 mins. Top with cheese. Sprinkle with 1/2 tsp of nutmeg. Bake until potatoes are tender, cheese is golden and liquid bubbles, about 45 minutes longer. Cool slightly; serve.