|Basting oil||2 Tablespoon, divided|
|Shallot||1 Tablespoon, mince|
|Baby spinach||12 Ounce|
|Parmesan cream||24 Ounce, divided (Italian Classics Parmesan Cream Sauce)|
|Cracked black pepper||To Taste|
|Diced potatoes with onion||20 Ounce (Simply Potatoes)|
|Heavy cream||2 Cup (32 tbs)|
1. Heat 1 Tbsp basting oil in large skillet on MEDIUM. Add shallot; cook about 2 minutes, until translucent.
2. Add spinach and water; cook until spinach is wilted; drain liquid if necessary. Add 1 cup parmesan sauce. Bring to simmer; season to taste with salt and pepper. Remove from heat; refrigerate about 30 min to cool.
3. Preheat oven to 400 degrees.
4. Toss potatoes with remaining 1 Tbsp basting oil in large bowl. Season to taste with salt and pepper.
5. Spread in single layer on baking sheet. Bake on center rack 20-25 minutes, until golden brown. Remove from oven; let cool slightly.
6. Reduce oven temp to 350 degrees.
7. Spray ramekins with cooking spray and place on rimmed baking sheet. Portion potatoes amongst ramekins. Top with equal amounts of creamed spinach mixture.
8. Make custard: Whisk together heavy cream, eggs, remaining parmesan sauce and cornstarch in bowl. Season with salt and pepper. Top ramekin mixtures evenly with custard.
9. Bake about 50 min, until knife inserted 1-inch from edge comes out clean and tops are lightly browned and custard is set.
10. Serve in ramekins or cool about 15 min to unmold. To unmold, run knife around inside edges of ramekin. Cover ramekin top with small plate; invert. Invert again onto serving plate.
Can be made a day ahead and refrigerated. Reheat in 350 degree oven 20 - 25 min.
Can be baked in 3-quart shallow (at least 2-inches deep) baking dish directly on oven rack for 50-60 min or until knife inserted near center comes out clean.
Calories 355 Calories from Fat 254
% Daily Value*
Total Fat 29 g43.9%
Saturated Fat 10 g49.8%
Trans Fat 0 g
Cholesterol 107.7 mg35.9%
Sodium 183.1 mg7.6%
Total Carbohydrates 16 g5.3%
Dietary Fiber 1.8 g7.4%
Sugars 0.5 g
Protein 4 g8.5%
Vitamin A 53.3% Vitamin C 15.1%
Calcium 6.3% Iron 5.6%
*Based on a 2000 Calorie diet