Spinach, Artichoke & Brie with Potato Scallops

I didn’t really think this one through ahead of time; things just kind of fell together as it went along. I didn’t take time for documentation with photos.

I lined the bottom and sides of individual baking dishes with sliced red potatoes coated with avocado oil and sprinkled with kosher salt.

The filling consisted of: blanched spinach, raw onion, jalapeño, garlic clove and roasted poblano pepper blended together to a purée. To the spinach purée I added chopped artichoke hearts, chunks of Brie, an egg and kosher salt.

potato slices with spinach, artichoke & brie

potato slices with spinach, artichoke & brie

 

These baked for an hour and twenty minutes to an hour and a half before I deemed them done. They started out at 350ºF but time flew by and scheduled mealtime had come and gone, so I kept cranking up the temperature until it was 425ºF with the convection fan on and even resorted to blasting them for the last few minutes under the broiler at the high setting. It was well worth it in the end.

potato slices with spinach, artichoke & brie

 

These may have been better eaten as they came, directly out of the individual baking dishes, but I attempted to turn them out onto plates. The layer of potato slices on the bottom of the baking dishes failed to release. Oh well… the time for admiration was past. It was time to eat.

 

potato slices with spinach, artichoke & brie

potato slices with spinach, artichoke & brie



 


5 thoughts on “Spinach, Artichoke & Brie with Potato Scallops

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s