Fine bread crumbs
2 oz. Parmesan cheese
3 eggs
2 tbsp. butter
2 tsp. salt
3 c. Bechamel sauce
2 c. chopped, cooked spinach, drained
4 oz. Mozzarella cheese
4 oz. jarlesberg
Dash of pepper

Boil potatoes until tender, about 20 minutes. Peel and mash; add eggs, butter, salt, and 1/2 Parmesan cheese. Preheat oven to 375 degrees. Butter 12 x 8 x 2 baking dish, sprinkle with bread crumbs. Using oil to moisten hands, pat 1/2 potato mixture into dish. Spread spinach and cheese over the top and pour sauce over the top. Cover with other half of potato mixture, sealing sides, and top with Parmesan cheese. Bake for 45 minutes or until heated through.

SAUCE: Melt 4 tablespoons butter; add salt, pepper, and 4 tablespoons flour. Stir until blended. Slowly add 1 cup milk and 1 cup chicken stock. Cook until thickened.