Baked Eggs With Potatoes, Spinach And Cheese Sauce

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8 cups (2 L) cubed peeled Yukon gold potatoes (about 10, or 2 lb/1 kg)

1 cup (250 mL) buttermilk

2 tbsp (25 mL) butter

1/2 tsp (2 mL) each salt and pepper

8 hard-cooked eggs

Spinach Layer:

2 bags (each 10 oz/284 g) fresh spinach, trimmed

1 tbsp (15 mL) vegetable oil

1 onion, chopped

1/4 tsp (1 mL) each salt and pepper

Cheese Sauce:

1 tbsp (15 mL) butter

3 tbsp (50 mL) all-purpose flour

2 cups (500 mL) milk

1 tsp (5 mL) Dijon mustard

3/4 cup (75 mL) shredded Gruyere or Swiss cheese

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