SPINACH-SHIITAKE-POTATO GRATIN DAUPHINOISE

6 large, peeled russet potatoes sliced 1/4-inch thick
3 tablespoons minced garlic
1 teaspoon freshly grated nutmeg
1 pound spinach leaves, de-stemmed
2 cups sliced shiitake mushrooms (sautéed in oil)
1 quart heavy cream
Salt and black pepper to taste

Pre-heat the oven to 325 degrees. In a large bowl, mix everything together. Taste the cream for proper seasoning. Dump contents in a baking dish with at least a 2-inch lip. Make sure the cream covers the mixture. Bake in oven for 30 minutes, then stir well. Bake another 45 minutes until cream is thickened and potatoes are soft.

Yield: 4 servings
Prep Time: 10 hours 0 minutes
Cooking Time: 1 hours 15 minutes

To prepare the jerk chicken:

Puree all the ingredients, except the chicken, in a food processor until almost smooth. Pierce the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.