Rinse the spinach neatly in cold water and sort out, remove coarse stems. Put the spinach, dripping wet, in a large saucepan and cook over medium heat with the lid closed for 5-10 minutes. Drain well in a sieve, then chop and season with salt, pepper and nutmeg. Remove the skin from the potatoes, rinse and cut into very thin slices. Boil plenty of lightly salted water in a saucepan and cook the potato slices in it for about 3 ½ minutes with the lid closed. Then drain the slices well in a sieve. Coarsely grate the Gruyère.
Preheat the oven to 200 °C. Grease a wide, oblong baking dish extensively with butter, fill in a layer of potato slices like a roof tile. Sprinkle a little cheese over the potatoes and then fill in a layer of spinach. Alternate layers of potato slices, spinach and cheese, the top layer should be potatoes sprinkled thickly with cheese. Mix the whipped cream with the egg yolks, season with salt, pepper and nutmeg and drizzle everything together over the potatoes. Cut the butter into small flakes and add them on top, if necessary sprinkle with herb butter seasoning. Put the pan in the oven on the middle shelf and bake the gratin for 40 minutes. Cover with aluminum foil in case the surface gets too dark before the potatoes are cooked.
Serve with: Bündner meat or equally
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