Take some spinach, clean the leaves carefully, and cook them in the ordinary way. Drain them well. Also boil some potatoes, the yellow Dutch kind being the best for this dish, peel them and cut them in thin slices.
Butter a fireproof dish, arrange first the spinach well seasoned, then a layer of fresh cream, then a layer of potatoes; season again, sprinkle with grated cheese, and a little more cream to finish. Cook in the oven for about a quarter of an hour; garnish with croûtons fried in butter.