Potato Au Gratin with Spinach and Malunggay

My husband and son loved this simple twist to au gratin so much that I had to make a second batch. Although normally served as appetizers, my little boy enjoyed eating this creamy potato dish with rice or bread. 

Potato au gratin with spinach, malunggay for baby 

Ingredients

For 2 small ramekins,

1 medium-sized potato, sliced thinly  
1/2 cup of heavy cream
Cheddar cheese, grated
Pepper
Spinach leaves
Malunggay leaves 

Procedure 

1. Preheat your oven for 10 minutes at around 180 degrees. Layer your first 2-3 potato slices at the bottom of the ramekin. 
2. Sprinkle some grated cheese on top of the potato slices, and put a thin layer of heavy cream on top. 
3. Layer your spinach and malunggay leaves on top of the first potato layer. Basically, you're sandwiching the spinach and malunggay between two creamy potato layers. 
4. Top your spinach leaves with a thin layer of cream again, and sprinkle some pepper as desired. 
5. Layer around 2-3 potato slices on top of the spinach and malunggay leaves. Sprinkle some grate cheese on top and another thin layer of heavy cream.
6. Bake for 8-10 minutes until the cheese on top has melted and the potato slices are already soft.