2 pounds potatoes, peeled and cut into slices
2 onions, thinly sliced
2 tablespoons olive oil
1 (10 ounce) package frozen spinach, thawed and drained well
2 teaspoons minced garlic
¼ teaspoon nutmeg
1 cup tofutti sour cream
½ cup non-dairy creamer
¼ teaspoon pepper
1 cup pareve or real chicken stock
1 teaspoon paprika
Preheat oven to 350 degrees. Cover potatoes with water and bring to a boil. Reduce heat and simmer until tender, 20 to 30 minutes. Drain and let cool.
In a large skillet, sauté onions in oil over medium heat until soft – 5 to 10 minutes. Add spinach, garlic and nutmeg and continue to sauté for about another 10 minutes. Remove from heat and stir in tofutti sour cream, non-dairy creamer and pepper.
In a 9 x 13-inch greased baking dish, layer half the potato slices, then half the onion-spinach mixture. Repeat. Pour chicken stock over all and sprinkle with paprika. Bake for 45 minutes.