1 medium onion finely chopped
2 TBSP butter
4 tsp all purpose flour
1 1/2 cups of milk
2 cups shredded cheddar
16 oz crumbled goat cheese
3 lb potatoes peeled and thinly sliced
1 1/2 cups spinach
1 tsp vegetable oil
2 TBSP water
6 slices bacon cooked and crumbled
1 large tomato chopped
1. Preheat oven to 325 degrees F. In a medium saucepan cook onion in butter over medium heat for 4 minutes or until tender, stirring occasionally. Stir in flour, 1/2 tsp. salt, and 1/2 tsp. ground black pepper. Stir in milk; cook and stir until slightly thickened and bubbly. Stir in CHEDDAR cheese until melted.
2. In a 3-quart baking dish, layer potatoes, then cheese sauce. Bake, covered, about 55 minutes, until potatoes are tender.
3. In a large skillet, cook SPINACH in hot oil over medium heat for 5 minutes, until nearly tender, stirring frequently. In a large bowl, beat together eggs, water, 1/2 tsp. salt, and 1/4 tsp. ground black pepper. Pour over spinach in skillet. Cook over medium heat, without stirring, until mixture begins to set on bottom and around edges. Using a spatula, lift and fold partially cooked egg so uncooked portion flows underneath. Cook 2 minutes more or until egg is cooked yet still moist. Spoon over potatoes. Top with bacon and goat cheese and bake 5 more minutes. Remove and top with chopped tomato. Serve immediately.
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