OVERNIGHT POTATO-SPINACH TERRINE

2½ pounds potatoes

4 tab. margarine or butter*

1 medium onion, chopped

2 pkg. (10 oz. each) frozen chopped spinach, thawed & squeezed dry

1 large garlic clove, minced

pinch ground nutmeg

½ tea. coarsely ground pepper

4 large eggs, lightly beaten

½ cup grated cheese, cheddar or mozzarella

1 tea. flour

In 3-qt. pan, place potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 15 min. or until fork-tender. Drain.

Meanwhile, in 10” skillet, melt 1 tab. margarine over medium heat. Add onion; cook 5 min. stirring often. Add spinach, garlic, nutmeg, and ¼ tea. pepper; cook 5 min. longer. Transfer spinach mixture to large bowl. Grease 9” by 5” metal loaf pan and line with waxed paper; grease paper. Mash ¾ of hot potatoes with remaining 3 tab. margarine and ¼ tea. pepper until smooth. Slice remaining potatoes. In small bowl, beat eggs lightly with whisk; whisk about ½ cup mashed potatoes into eggs and then gradually add eggs to remaining mashed potatoes. Add ½ of grated cheese. Stir ¼ of mashed potatoes into spinach mixture.

Spoon half of spinach into loaf pan; spread evenly. Place sliced potatoes, evenly, over spinach and sprinkle with flour and remaining cheese. Repeat with spinach layer and then the mashed potatoes. Place loaf pan in small roasting pan; place on oven rack. Pour boiling water into roasting pan to come halfway up side of loaf pan. Bake at 350° for 35 to 40 min. until knife inserted in center comes out clean. Carefully remove pan from water; let set 5 min. to allow vegetables to set for easier unmolding. Run small spatula around sides of pan. Invert terrine onto platter; cut into slices. Makes 12 accompaniment servings. When made a day ahead add 30 min to baking time.