4 peeled potatoes, cut julienne
2 med. onions, chopped
1 pkg. (12 oz.) frozen chopped spinach, thawed
2 tbsp. butter
1 tsp. salt
3/4 tsp. black pepper
4 dashes nutmeg
1 c. grated sharp cheddar
1/2 c. whipping cream
1 tsp. dried thyme leaves

In skillet heat butter. Add onions. Saute until soft not brown. In a greased casserole layer half of potatoes. Sprinkle with salt, pepper and nutmeg. Top with spianch. Sprinkle again with salt, pepper and nutmeg. Top with remaining potatoes. Sprinkle again with salt, pepper and nutmeg. Sprinkle with half the cheese.

Bake at 375 degrees for 30 minutes. In bowl, mix whipping cream and thyme. Pour over potatoes. Sprinkle remaining cheese over top. Increase oven to 400 degrees. Bake 20 to 25 minutes longer.